Cut whole turkey in 8 parts: 2 wings, 2 back parts, 2 breasts, 2 leg quarters, neck, organs.

Bbq leg quarter (2 pounds): dry rub with sweet paprika, granulated garlic, Aleppo mild red pepper, flaked seasalt. Use mesquite charcoal, grill leg quarter away from direct fire till internal temperature is 170F degrees. Rest 15 minutes, carve to serve.

Tea Smoked Breast (6 pounds): debone the breast, skin on. Brine and soak overnight in salted water. Make brine with flaked seasalt, sugar, bay leaves, cracked peppercorns, fresh rosemary, fresh thyme, fresh sage, and orange zest or lemon zest, Smoke 2 hours in airfryer at 350F degrees, with metal cup of smoking hardwood pellets and Tbs lapsong soochong tea leaves till internal temperature of the breasts reaches 170F degrees. Slice thin on sandwiches.

Turkey Wing over basmati rice: fry floured wings in wok, make gravy in wok, serve over steamed basmati rice.

Tinga Burrito Breast: simmer baked breast in chicken bouillon, shred with 2 forks, mix with cooked black turtle beans, diced tomato, Anaheim peppers, white onion. Coat with achiote paste in lime juice. Makes 8 large burritos.

Turkey carcass (4 pounds) Broth: place the turkey carcass, neck, wingtips in a large pot. Add 8 Tbs dried lovage, parsley or celery. Immerse in 16 pints cold water. Bring to boil, skim off the foam on top, simmer overnight. Remove bones, save meat, dispose of bones in Bokashi garden fermenter. Condense broth till delicious, about eight pints. Freeze broth in small pint containers.

Turkey organ gravy: brown organs in grass butter in skillet, pulse in food processor with bouillion powder, garlic, flour, 1 pint water, pour back in skillet with previous drippings, thicken.

Turkey leg quarter for chili (2 pounds): use one large turkey leg quarter, baked or fresh, to make a chili like french cassoulet. Delicious and light recipe.