Amount	Ingredient
2 Small	bay leaves
1/3 Pound	carrots, coarsely chopped
1/4 Teaspoon	cayenne pepper
1/2 Teaspoon	cayenne pepper
1/3 Pound	celery with leaves, coarsely chopped
1 Cup	Cheddar cheese, grated
6 Quarts	cold water
1 Cup	COOKED TURKEY, chopped
1/2 Teaspoon	cracked black peppercorns
1	cucumber, peeled, seeded and diced
1/2 Teaspoon	dried thyme
1/2 Teaspoon	dried thyme
1/2 Teaspoon	fennel seeds, crushed
1/4 Cup	finely chopped fresh cilantro
1/2 Teaspoon	freshly ground black pepper
1/4 Cup	freshly squeezed lime juice
1/2 Teaspoon	garlic powder
1 Clove	garlic, crushed
1 Can (4 ounces)	green chilies, drained
1 Teaspoon	ground cumin
1 Medium	jalepeno pepper, seeded and finely chopped
To taste	kosher salt
1	Lime
1 Large	lime, cut into slices
1/4 Cup	minced red onion
1 Cup	non-fat sour cream
1/2 Teaspoon	onion salt
1/3 Pound	onion, coarsely chopped
1 Tablespoon	paprika
4	parsley stems, chopped
4 Large	pita rounds
2 Medium	plain or whole wheat pitas
1	Plum tomato, seeded and finely chopped
2	ripe mangos, peeled and diced
To Taste	salt and pepper
1/2 Cup	shredded lettuce
1 (1.25-ounce) Package	taco seasoning
4	tarragon stems, chopped
1/4 Cup	thinly sliced green onions
8 Pounds	TURKEY BONES, cut into 3-inch chunks
1-1/2 Pounds	TURKEY TENDERLOINS
1 Pound	TURKEY TENDERLOINS, butterflied
1 Tablespoon	vegetable oil
1/4 Cup	vegetable oil
1/4 Teaspoon	white pepper