1 pound boneless skinless turkey breast

1 egg

1/4 cup milk

1/4 cup Parmesan cheese

1/2 cup fine bread crumbs

1/2 teaspoon thyme

1/2 teaspoon basil

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 teaspoon dry mustard
1) Use a large bowl to beat the eggs and milk together likely, Cut the turkey into 1 inch cubes and place into egg mixture and mix well to coat all pieces.

2) In another bowm mix together the cheese, bread crumbs and spices. Using a few pieces, or individually if you’re clumsy like me, roll the turkey cubes in the crumb mixture to coat evenly.

3) Place the nuggets on a greased cookie sheet and back at 450F for 10-12 minutes or until no longer pink.

3 cups cooked rice, cooled to room temperature

1 1/2 cups cooked turkey cubes

3/4 cup finely diced fresh tomatoes

1/4 cup sliced green onions

1/4 cup finely diced green pepper

1 tablespoon chopped fresh basil

1/2 teaspoon seasoned salt

1/8 teaspoon ground red pepper, or to taste

4 eggs, beaten

1/2 cup milk

3/4 cup shredded Cheddar cheese (3 ounces)

3/4 cup shredded Mozzarella cheese (3 ounces)
1) Grease a pan about 9×13 inches. Combine rice, turkey,

onions, tomatoes, green pepper, basil, salt, red pepper, eggs

and milk. Top with the cheese.

2) Bake at 350F for 25 to 30 minutes or until knife test comes

out clean.

2 tablespoons Hungarian paprika

1 tablespoon cayenne pepper

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon granulated garlic

1 tablespoon ground passilla chile

2 teaspoons dry mustard

1 teaspoon roasted and ground cumin

1/2 teaspoon thyme

1/2 teaspoon oregano

1 1/2 tablespoons kosher salt

3 tablespoons cayenne pepper sauce

1 tablespoon Worcestershire sauce

1/4 cup cider vinegar

12 ounces chicken stock

12 ounces beer
1) Place the dry ingredients in a clean coffee grinder and grind until very fine. 

2) Place the liquid ingredients in a small saucepan and add the ground dry ingredients.  Bring to a boil.  When it comes to a boil, remove from heat and let cool completely.

3) Using a syringe with a large needle, inject the turkey every inch or so.  Do this 24 hours before cooking. 

After 24 hours you can cook the turkey how you like, deep fried, smoked, roasted, etc.  I think the deep fry method is best suited for this marinade.

1 pound boneless turkey breast

2 tablespoons lemon juice

2 tablespoons brown sugar

1 tablespoon hoisin sauce

2 teaspoons sesame oil

1 tablespoon cilantro, chopped

1) Cut turkey into 16-20 long, thin pieces. Thread on to 8 skewers. If bamboo or wood remember to soak them. If metal skewers remember to be safe with the hot metal.

2) Combine all remaining ingredients in a bowl and mix well. Brush sauce over turkey ribbons, making sure to coat both sides of meat.

3) Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink.

1 pound boneless turkey breast

2 Tablespoons peanut butter

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

1) Cut turkey into 16-20 long, thin pieces. Thread on to 8 skewers. If bamboo or wood remember to soak them. If metal skewers remember to be safe with the hot metal.

2) Combine all remaining ingredients in a bowl and mix well. Brush sauce over turkey ribbons, making sure to coat both sides of meat.

3) Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink.