Amount	Ingredient
3/4 Cup	balsamic vinegar
2	bay leaves
24 Ounces	bitter orange marmalade
10	black peppercorns
1 Tablespoon	capers, drained
2 Medium	carrots, peeled, cut into 2-inch pieces
2	celery ribs, peeled, cut into 2-inch pieces
2 Teaspoons	chili powder
1-1/2 Cups	chopped green onions
1 Gallon	cold water
1 Teaspoon	cold water
4 Teaspoons	dried basil
1 Tablespoon	dried rosemary
1 Tablespoon	dried tarragon
2 Cups	fresh parsley, tightly packed
2 Sprigs	fresh rosemary
1 Tablespoon	fresh rosemary, chopped
4 Sprigs	fresh thyme
1/2 Tablespoon	fresh thyme, chopped
2 Cloves	garlic
1/2 Teaspoon	garlic powder
2 Cloves	garlic, finely chopped
4 Cloves	garlic, peeled and crushed
1/4 Teaspoon	ground allspice
1/4 Teaspoon	ground cumin
1/8 Teaspoon	ground red pepper
As needed	high smoke point oil, such as peanut oil for frying
2 Tablespoons	honey
1/2 Cup	maple syrup
2 Tablespoons	minced garlic
2/3 Cup	olive oil
1 Cup	olive oil
1 Cup	orange juice
1 Medium	orange, peeled and juiced
2 Medium	oranges, juiced
1/2 Cup	Parmesan cheese, grated
1/8 Teaspoon	pepper
1/4 Teaspoon	pepper
6 Small	portabella mushrooms, cleaned, stemmed and quartered
2 Small	red bell peppers, seeded & cup into 1inch pieces
1/4 Cup	salt
1/4 Teaspoon	salt
1-1/2 Teaspoons	salt
1/2 Cup	sugar
5 Pounds	TURKEY THIGHS
1 Pound	unsalted butter, softened
2 Tablespoons	vegetable oil
2 Medium	white onions, peeled, cut into 2-inch pieces
1 12-Pound	WHOLE TURKEY, fresh or thawed
1 (10 to 14 Pound)	WHOLE TURKEY, fresh or thawed if frozen and patted dry
1 15-pound	WHOLE TURKEY, thawed if frozen
2 Tablespoons	Worcestershire sauce
3 Small	yellow squash, cut into 1/2-inch rounds
1 Cup	Zinfandel
3 Small	zucchini, cut into 1/2-inch rounds