Amount	Ingredient
1 Small	avocado, peeled and cut into 8 lengthwise slices
12 Pounds	BONELESS TURKEY BREAST, skin removed
1/4 Teaspoon	cayenne pepper
1/4 Teaspoon	cayenne pepper
2 Tablespoons	chopped fresh cilantro
1/4 Cup	chopped fresh cilantro, with stem
1/4 Cup	chopped fresh peppermint
4 Teaspoons	chopped green onions
2 Cups	cold water
2 Ounces	commercially prepared 30 Spice BBQ Sauce
1-1/2 Quarts	commercially prepared Honey Chipotle Dressing
16-Ounces	cooked white rice
1/4 Tablespoon	coriander powder
1/2 Tablespoon	coriander powder
1 Teaspoon	cumin seeds, browned
As needed	fresh coriander
1/2 Tablespoon	fresh coriander, chopped
1 Pint	fresh mango, cut in 1/2-inch pieces
1 Pint	fresh pineapple, cut in 1/2-inch pieces
1 Pint	fresh red papaya, cut in 1/2-inch pieces
1 Teaspoon	freshly ground black pepper
2 Tablespoons	freshly squeezed lime juice
1/4 Teaspoon	garam masala
1 Teaspoon	garam masala
2 Cups	grated cucumber
1/2 Teaspoon	ground cayenne pepper
2 Pounds	GROUND TURKEY
1 Medium	jalapeņo, cut into 8 lengthwise slices
4	Limes, juiced
2 Cups	low-fat plain yogurt
1/4 Cup	mayonnaise
1/2 Tablespoon	minced fresh garlic
1 Teaspoon	minced fresh garlic
1/2 Tablespoon	minced fresh garlic
1 Tablespoon	olive oil
As needed	olive oil
1/2 Tablespoon	peeled and chopped fresh ginger
1/2 Tablespoon	peeled and chopped fresh ginger
4 Slices	Pepper Jack cheese
As needed	pickled ginger slices
1/2 Large	red onion, minced and pureed in blender to make a paste
1 Large	red ripe tomato, small dice
2 Small	romaine leaves, cut in half
To Taste	salt
1 Teaspoon	salt
To Taste	salt
1 Cup	sliced green onions, whites and green tops
1/2 Pound	SMOKED TURKEY BREAST, sliced thin
2 Cups	sour cream
6 Quarts	spring mesclun mix, cold
1 Tablespoon	sriracha
1 Tablespoon	sugar
1 Teaspoon	sugar
1/2 Large	sweet onion, minced and pureed in blender to make a paste
4 Sheets	tapioca rice paper
As needed	wasabi