1. Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely - this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.
2. It’s important to make sure the turkey is fully submerged in the brine, so if you need to, set something heavy on top to keep it submerged.
3. Cover and refrigerate for 12 to 24 hours.
4. Preheat oven to 500˚F and prep a roasting pan.
5. Remove turkey from brine and rinse thoroughly. Pat dry with paper towel.
6. Stuff the cavity with quartered onion, lemons, garlic and dill.
7. Use your fingers to loosen and lift the skin on the breast. Tuck the wings under the bird and use twine to tie the legs together.Brush the entire turkey liberally with melted butter and season with salt and pepper.
8. Roast for 30 minutes at 500˚F, then cover turkey with aluminum foil (to prevent skin from burning) and reduce heat to 350˚F.
9. Roast for about 3 hours, until the temperature reaches 165˚ in the thickest part of the turkey breast.
10. Remove from oven and let rest for 30 minutes.
11. Optional: brush with more melted butter before serving.

• Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
• Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.

1. In a large cast iron, stainless steel, or nonstick skillet, heat oil over medium heat. Add onions, season with a pinch of salt and sauté until onions are soft and translucent, about 3 to 5 minutes. Add garlic and cook for 1 minute more.
2. Crumble ground turkey into skillet and stir to combine, cooking until browned. Add lentils, chili powder, oregano, cumin, pepper, and tomato paste and stir, cooking for another 1 to 2 minutes to infuse turkey and lentils with spices.
3. Stir in crushed tomatoes, brown sugar, mustard, Worcestershire sauce, and hot sauce. Reduce heat to medium-low and simmer, partially covered, for 20 minutes. Check seasonings and add more salt if needed.
4. While meat mixture is cooking, make slaw. Place cabbage in a medium bowl and, using a vegetable peeler, shave carrot into ribbons. Add carrot and green onions to bowl and toss with clean hands to combine.
5. In a small bowl, whisk together mayonnaise, lime juice, honey, and celery seed. Pour over cabbage and toss to combine. Finish with a pinch of salt.
6. Spoon Sloppy Joes onto split and toasted rolls. Top with slaw and serve at once.

Make It Now:

Meatballs

1. Line a rimmed baking sheet with foil. In a large bowl, combine turkey, green onions, cilantro, garlic, sesame oil, soy sauce, bread crumbs, and egg. Mix well using your hands. Shape turkey mixture into roughly [q:1 1/2]-inch-diameter (tablespoon-size) meatballs and place them on prepared baking sheet.
2. Position top oven rack about 6 inches below broiler. Preheat broiler. Broil meatballs for 4 to 5 minutes, until they are browned on outside and some fat is rendered. (They will not be cooked through yet.)

For the Dipping Sauce:

1. In a 6-quart slow cooker, stir together soy sauce, honey, vinegar, oil, onions, ginger, and pepper flakes.
2. Transfer meatballs to slow cooker. Cover and cook on Low for 2 to 3 hours. (The meatballs are done when they register at least 165° internally.)
3. Serve with dipping sauce from slow cooker on side, or over brown rice, with dipping sauce drizzled over top.

Freeze For Later:

1. Follow Step 1.
2. Place the raw meatballs (do not broil the meatballs before freezing them, as it is not safe to freeze partially cooked meat) in even layers in a gallon-size freezer bag or container, being careful not to smash them; use parchment paper to separate the layers, if needed.
3. Seal and freeze flat. Add all the dipping sauce ingredients into a quart-size freezer bag or container. Seal, shake to combine, and freeze alongside the meatballs.

Prepare From Frozen:

1. Thaw.
2. Follow Step 2.
3. Transfer the dipping sauce to the slow cooker, and then follow steps 4 and 5.

1. Cut chicken and kielbasa into 1-inch chunks.
2. Spray a medium-size pan with nonstick cooking spray. Brown sausage and chicken over medium heat and remove from pan.
3. Add celery, onions, garlic, green onions, bell pepper, and tomatoes to same pot and cook over medium heat for 10 minutes.
4. Put cooked meat back into pot; add rice, water, chicken bouillon cubes, bay leaf, and cayenne pepper. Bring to a boil. Cover, reduce heat, and let simmer for about 50 minutes or until water has evaporated.
5. Stir in parsley and serve warm.

1. Preheat oven to 375°. Line a baking sheet with parchment paper.
2. Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
3. Mix all ingredients together in a large bowl until everything is well combined.
4. Measure [q:1/4] to [q:1/2] cup of burger meat and shape into a patty. Place on baking sheet and repeat.
5. Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
6. These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.