Make a brine by whisking the salt and sugar into the hot water until they dissolve, then let the brine cool. Next, place the turkey breast in the cooled brine, then refrigerate and soak it overnight.
After the turkey breast sits overnight, remove it from the brine and butterfly it. Do this by setting the breast flat on a cutting board. Place a sharp knife parallel to the board and slice into the side of the breast. Continue cutting the breast in half, stopping about a ½ inch from the other side, so that the breast opens like a book. Place the butterflied breast between two sheets of plastic wrap and pound it to an even ½-inch thickness.
Prepare the stuffing by heating the olive oil in a skillet set over medium heat. Add the shallot and garlic, along with a pinch of kosher salt, and cook for 3 minutes. Then, add the spinach to the pan and cook until just wilted. Remove the pan from the heat and stir in the feta cheese and olives, along with the Greek seasoning, remaining kosher salt, and black pepper.
Spread the spinach and feta stuffing in an even layer over the butterflied turkey breast, leaving a ½-inch edge around the meat. Starting with the short side of the breast, roll the turkey into a tight cylinder, tucking in the edges as you go. Secure the roll with butcher's twine, tied at ½-inch intervals.
Grill or smoke the stuffed turkey until the thickest part of the meat reaches 155 degrees. Remove the turkey from the heat and let it rest for 10 minutes before slicing. Serves 4
Cut the turkey breast crosswise into three to four pieces, then pound each piece into ½-inch-thick cutlets. Place the cutlets in a large bowl or zip-top bag and pour the pickle juice over. Refrigerate and let them marinate for at least one hour or, better yet, overnight.
When ready to fry the turkey, pour oil into a cast-iron Dutch oven or high-sided skillet until the oil is a couple inches deep. Set over a medium-high burner and let heat to 350 degrees.
Whisk milk and the eggs together in a bowl. Next, pour the flour in a shallow pan and whisk in the salt, pepper, sugar, paprika, cayenne, dry mustard, and baking soda.
Remove the turkey cutlets from the brine and pat dry. Dip each cutlet in the milk-egg mixture, then immediately dredge them in the seasoned flour. Place on a wire rack and repeat with remaining cutlets.
When the oil is hot, fry the turkey cutlets until golden brown and cooked through, flipping once after 3 or 4 minutes. Transfer the fried turkey cutlets to a paper-towel-lined plate.
Meanwhile, butter the top and bottom halves of the hamburgers buns, then toast them on a hot skillet. Place two pickle chips on the bottom bun and top with a turkey cutlet. Cover with the top half of the bun and enjoy. Serves 4
Preheat the oven to 275 degrees. Salt turkey legs liberally.
Add the bacon grease to a large Dutch oven or heavy roaster set to medium-high. When the grease is hot, brown the turkey legs one at a time. Add the onion quarters to the roaster and enough water to submerge the meat a little more than halfway. Place the lid on the Dutch oven, or seal the roaster tightly with foil, and place it in the oven. Braise for 3 hours, or until the turkey-leg meat pulls easily from the bone.
Transfer the legs to a cutting board and strain the stock through a fine-mesh sieve, discarding any solids. Reserve the stock for the gumbo. Separate the meat from the tendons and shred it with a fork or fingers.
Melt the butter in a Dutch oven set over medium-high heat. Once the butter is melted, add enough flour to make a thick paste. Cook, stirring constantly, until the roux turns golden brown.
Add the celery, carrots, and onion, and cook until just tender. Pour in the reserved turkey stock and enough chicken stock to make 1 gallon, then stir in the canned tomatoes, cayenne, kosher salt, Worcestershire, and white pepper. Raise the heat to nearly boiling, then lower it to a simmer. Cook, stirring occasionally, for 20 to 30 minutes. Finish with the sliced sausage and turkey meat, and cook for another 15 minutes, until everything is hot. Serve with white rice and Tabasco sauce. Serves 4
Preheat the oven to 375 degrees. Meanwhile, in a medium pot, bring the chicken stock to a light boil. Then, drop in the turkey thighs, along with the two bay leaves, and lower the heat to barely a simmer. Cook for 30 minutes, or until the thickest part of the thighs reaches 155 degrees. Remove the thighs from the stock, let cool and, using your fingers, tear the meat into shreds.
Heat the olive oil and butter in a large skillet set over medium-high. Add the grated onion and sauté until soft. Stir in the tomato paste, along with the smoked paprika, cumin, kosher salt, and red pepper flakes. Cook for 3 to 5 minutes, then add the chopped olives and pimentos, boiled eggs, and shredded turkey.
Lay the puff pastry sheet on a counter lightly dusted with flour. Using an upturned bowl, cut the sheet into 6-inch rounds. Place 1 to 2 Tbsp. of the empanada filling onto each round. Brush the edge of the pastry with egg wash and fold over. Seal the edges by pinching them together or crimping with a fork. Make a small slit in the top of each empanada, and brush it with the remaining egg wash. Arrange the empanadas on a baking sheet and cook for 20 to 25 minutes, or until golden. Serves 4
Combine the turkey and pork in a large tub. Whisk the dry ingredients together and distribute them evenly over the meat. Add the onion, sun-dried tomatoes, and spinach, and mix everything together thoroughly. Grind the meat through the grinder's coarse plate, followed by a second grind through the fine plate.
Using a meat mixer or your hands, mix the sausage thoroughly, adding ice water as needed, until the ground meat starts to get sticky and bind. You may need to add more water, a little at a time, until a fistful of meat squeezes through your fingers.
Rinse and soak the hog casings, following the directions on the package.
Load the meat into a sausage stuffer, or a grinder fitted with a stuffing tube, and stuff the meat into the hog casings. Measure the sausage into 6-inch lengths, twisting every other 6 inches to form links. Hang or place the links on racks in a refrigerator overnight to dry and to let the flavors develop.
Poach or grill the sausages to an internal temperature of 155 degrees. Serves 4
Make a brine by whisking the sugar and salt in hot water until dissolved. Let the brine cool. Place the turkey breast in the cooled brine, then refrigerate and soak overnight.
Cut the turkey breast crosswise into three to four pieces about inches thick. Wrap each piece of turkey in plastic wrap and use a meat mallet, rolling pin, or the bottom of a heavy skillet to pound them into cutlets about ¼ inch thick.
Set a cast-iron skillet, or a heavy ovenproof skillet, over medium heat. Add 2 Tbsp. of olive oil to the pan. On a shallow plate or pie pan, whisk the flour and salt and pepper to taste. Then, dredge the turkey in flour, shake off the excess, and place each piece in the hot pan. Cook, turning once every 8 minutes or so, until both sides are lightly browned. Cook in batches, adding more olive oil as necessary. Transfer the cutlets to a plate in a warm oven.
Add 2 Tbsp. of olive oil to the pan, along with the garlic, mushrooms, and shallots. Stir and let cook for about 2 minutes.
Add the wine and stock to the pan. Raise the heat to a simmer, scraping browned bits from the bottom of the pan. Cook for about 5 to 8 minutes, or until the liquid has reduced by half. Stir in the lemon juice and chopped herbs. Add the cutlets back into the pan, making sure they are covered in the liquid. Serve over cooked pasta and top with shredded Parmigiano-Reggiano cheese. Serves 4
In a medium bowl, crush the saffron and dissolve it into the hot water. Add the onion, olive oil, lemon juice, salt, pepper, and yogurt. Whisk to blend well.
Cut the turkey breasts and thighs into 1-inch square chunks. Place the meat in a zip-top bag and pour the saffron-yogurt mixture over. Seal the bag, removing as much air as possible, and refrigerate overnight.
Start a pile of charcoal briquettes, or pre-heat your propane grill to medium-high. As the grill heats, thread the turkey onto skewers. Oil the grill grates with a paper towel soaked in vegetable oil, then place the skewers on the hot grill. Cook, turning occasionally, until the turkey is cooked through, for about 10 minutes. Serves 4