Amount	Ingredient
1 Ounce	baby spinach leaves, washed, drained and chilled
1 (5-pound)	BONE-IN TURKEY BREAST
1 Teaspoon	cayenne pepper
2 Teaspoons	cayenne pepper
1/2 Cup	Chardonnay
1 Tablespoon	chopped red onion
2-1/2 Pounds	cooked and drained linguini
1-1/2	cups bottled/prepared pasta sauce
2 Tablespoons	dried coriander
2 Tablespoons	dried cumin
1/2 to 1 Teaspoon	dried oregano leaves
1/4 Teaspoon	dried red pepper flakes
1/3 Cup	dried sage
1/2 Teaspoon	dried thyme
As needed	fresh basil for garnish
3 Tablespoons	fresh basil, coarsely chopped
1/4 Cup	fresh cilantro leaves, chopped
2 Cloves	fresh garlic, minced
6 Cloves	fresh garlic, minced
2 Quarts	fresh pineapple, peeled
1 Tablespoon	freshly ground pepper
1 Quart	grapefruit, peeled and sectioned
1 Large	green pepper, seeded and cut into narrow strips
2 Teaspoons	ground cinnamon
1/2 Teaspoon	ground mustard
5 Pounds	GROUND TURKEY
2 Cups	heavy cream
1/4 Cup	jalapeno pepper jelly
4 ripe	large tomatoes, peeled, seeded and diced
2 Medium	lemons, peeled
2 Tablespoons	light brown sugar
4 Medium	limes, peeled
2 Tablespoons	olive oil
2 Teaspoons	olive oil
2 Large	onions, cut into narrow wedges
2 Medium	onions, diced
4 Medium	oranges, peeled and sectioned
4 Ounces	OVEN ROASTED TURKEY BREAST, sliced thin
2 Tablespoons	Parmesan peppercorn salad dressing
1 (11-Inch)	prepared pizza crust* (See note below)
1 Large	red pepper, seeded and cut into narrow strips
1 Tablespoon	salt
2 Tablespoons	salt
1 Teaspoon	salt
8 ounces	shredded mixed Italian blend cheese, DIVIDED
1/4 Cup	sugar
1/2 pound	sweet or spicy ITALIAN TURKEY SAUSAGE
2 Ounces	Swiss cheese, sliced thin
1/3 Cup	tequila
1 10-inch	tomato-basil flour tortilla
2 Pounds	TURKEY BACON, minced
1 Cup	TURKEY STOCK
1 Cup	TURKEY STOCK or low-sodium chicken broth
4 Pounds	TURKEY TENDERLOIN, cut into 3/4-inch medallions
2 Tablespoons	unsalted butter
1 Small	white onion, minced
1/4 Cup	white vinegar