Garlic and Spice Turkey Drumettes

10 to 12 cloves of garlic, peeled and chopped coarsely

1/4 cup olive oil

1/4 cup fresh lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon cayenne pepper

1/2 teaspoon allspice

Salt and pepper to taste

6 turkey drumettes (the upper, one-bone portion of the wing)

Place the garlic, oil, lemon juice and spices in a blender and puree. Cover turkey wing pieces with the marinade, turning to cover completely, and let sit for 30 minutes to one hour.

Heat oven to 375 degrees. Line a large baking pan with aluminum foil and place wings with the marinade in the pan. Cook 30 minutes, then baste drumettes with pan juices. Turn drumettes over and continue cooking for another 30 minutes or more, until meat is tender and juices run clear.

Serves 6.

Sauteed Turkey Cutlets With Artichokes

1/4 cup flour

salt and pepper

6 turkey breast cutlets (about 11/2 pounds total)

2 tablespoons butter

2 tablespoons olive oil

1 garlic clove, peeled and minced

1 cup chicken broth

2 tablespoons fresh lemon juice

14-ounce can quartered artichoke hearts

1 tablespoon cornstarch whisked into 1/4 cup water

Season the flour to taste with salt and pepper. Place seasoned flour on a large plate and dredge each cutlet in the flour, shaking off excess.

In a large skillet or saute pan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. When butter is melted, swirl pan to combine and saute the cutlets, in batches if necessary to avoid overcrowding, until nicely browned on both sides and just cooked through, 5 to 7 minutes. Do not overcook. Add more butter and oil as necessary. Place cooked cutlets on a plate and keep warm.

Add the minced garlic to the oil left in the pan and saute briefly until it becomes fragrant. Add the chicken broth and lemon juice, and bring to a boil, scraping up the bits clinging to the bottom on the pan. Drain the artichokes but reserve the juice. Add artichokes to the pan and cook until sauce is reduced by about half. To thicken the sauce slightly, stir in the cornstarch slurry a tablespoon at a time. If sauce becomes too thick, thin with reserved artichoke juice.

To serve, place cutlets on a platter and spoon artichokes and sauce over. Garnish with minced parsley if desired.

Serves 6.

Lemony Turkey Stew With Potatoes and Squash

2 turkey thighs or drumsticks, 2 to 21/2 pounds

21/2 tablespoons flour

1 teaspoon salt

1/2 teaspoon pepper

11/2 tablespoons olive oil

2 green onions

3/4 cup dry white wine

3 carrots, peeled and cut into 11/2-inch pieces

2 small red potatoes

3 medium yellow squash

11/2 cups chicken broth

1 tablespoon fresh chopped tarragon or 1 teaspoon dried, crumbled

2 teaspoons grated lemon rind

This is a fine way to make an inexpensive cut of meat go a long way. Either turkey thighs or drum-sticks can be used. Thighs are a bit easier to manage - the drumsticks have tough sinews that have to be trimmed around - but thighs are sometimes hard to locate in supermarkets, and drumsticks always seem to be available.

Peel off the skin from the turkey parts and reserve for stock. With a sharp knife, cut the meat from the bones and cut meat into 1-inch cubes. Reserve bones for making stock.

Combine flour, salt and pepper in a large bowl, add the cubed turkey meat and toss well to coat.

In a large skillet or saute pan, heat the oil, and, when shimmery, add the dredged turkey pieces and brown well on all sides, turning often. When turkey is nicely browned, remove meat and reserve.

Trim the green onions, and slice the white part separately from the green. Add the white parts to the skillet and cook briefly, tossing, until they wilt slightly. Add the white wine, scraping up the browned bits on the bottom of the pan. Let wine reduce to a glaze, 5 minutes or so.

While wine is cooking down, peel and cut the carrots. Slice potatoes in half, and then cut into half-moons. Trim the squash, cut in half lengthwise and cut into half moons.

When wine has reduced, return turkey and accumulated juices to the pan. Add the chicken broth, carrots, potatoes and tarragon. Reduce heat, cover and simmer until potatoes and carrots are tender, about 20 minutes.

Add yellow squash, green onion tops and lemon peel to the stew. Cover and simmer until squash is crisp-tender, 5 to 7 minutes. Taste and adjust seasonings with salt and pepper.

Serves 4.