Thaw turkey in cold water with Tbs of seasalt, bake whole in 2 hours or cut backbone out with scissors along the ribs, split breastbone, bake breast down in 450F degree preheated oven, half hour, then another half hour at 350F degrees, cool. Debone and chop skin and organs, chop meat. Use carcass to make condensed broth. Dispose of bones in garden fermenter.

For goulash, In dutch oven, glaze onions and garlic with flour in cup of olive oil with the turkey pan drippings till golden, about 30 minutes. Add cups of condensed broth, balsamic vinegar, tomato paste, spices, herbs, simmer till fragrant. Add chopped meat and vegetables, simmer three hours, taste every hour. Add spices as desired. Remove lemon grass stalk. Mix well, store in freezer tubs. Enjoy.

For chili, Add onions, garlic, pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin to chopped cooked turkey meat. Heat for 5 minutes.

Add tomatoes, chicken broth, salt and pepper, taste, boil, simmer 15 minutes.

Add cooked beans, cook ten minutes longer. Serve with cheddar and sour cream. Enjoy.