Amount	Ingredient
3 Pounds	bread crumbs
4 Cups	brown sugar, ** SEE NOTE
13 Ounces	butter
18 Ounces	buttermilk
1	carrot, peeled & cut into 1-inch chunks
1 Small stalk	celery, cut into 1-inch chunks
3/4 Cup	chili sauce
1/2 Cup	chopped green onions
2-1/4 Cups	cranberry sauce
1/2 Teaspoon	crushed red pepper flakes
1/2 Cup	dried rosemary leaves
3 Tablespoons	dried rosemary, crumbled
1/2 Cup	dried thyme leaves
3 Cups	dry breadcrumbs
13 Each	eggs, large
As needed	fresh fruit for garnish
3 Tablespoons	fresh oregano, minced
1/2 Bunch	fresh parsley, minced
3 Tablespoons	fresh thyme, minced
1/2 Teaspoon	freshly cracked black pepper
3/4 Teaspoon	freshly ground black pepper
3 Tablespoons	freshly squeezed lemon juice
3/4 Teaspoon	garlic powder
2 Tablespoons	grated lemon rind
2/3 Cup	grated Parmesan cheese
1/2 Teaspoon	ground ginger
2 Gallons*	icy cold water
4	Large whole lemons
1-1/2 Cups	mayonnaise
2 Tablespoons	minced fresh garlic
As Needed	oil for deep fat fryer
2 Tablespoons	olive oil
1 Small	onion, peeled and quartered
1-1/2 Teaspoons	paprika
1-1/2 Teaspoons	salt
1 Tablespoon	salt and white pepper mixture
2 Tablespoons	soy sauce
2 Cups	table salt (do not substitute equal amounts of kosher salt)
25 3 ounces each	TURKEY BREAST CUTLET
2 Pounds	TURKEY BREAST CUTLETS, CHOPS or TENDERLOIN
3 Pounds	TURKEY BREAST CUTLETS, cut into 3/4-inch strips
4-6 Tablespoons	unsalted butter, melted
1 15-pound	WHOLE TURKEY, (not self-basting or kosher) thawed, giblets and neck removed