The recipe yield is:
Peel the skin from the turkey thighs, remove thigh bone. Feel meat for any remaining cartilage and remove. Section thighs into major muscle groups and slice across the grain of the muscles into strips approx. 1/4" wide by 1-2" long. Use all the turkey possible, discarding any mucous tissue and fat. Place turkey strips in a coverable container and add all ingredients. Shake well and refrigerate for several hours, or overnight if possible. GRILLING: Obtain a 'small fry' sheet for your grill.. an enamel sheet that sets on top of the grill and allows you to cook small items. Heat well, put all of turkey on sheet and use a spatula to turn often. Cook on high approx. 20 minutes, until strips are golden brown nuggets and firm to the touch (sample sample sample!) STIR-FRY: Add 1/2 tsp. of liquid smoke to marinade. Stir fry in large pan or wok in hot oil, stirring until flesh is firm and browned. SERVE: Serve plain, on rice or noodles, with BBQ sauce or any other favorite, or in a bread, hoagie or steak roll, or pita sandwich. Mmmm, delicious! Flavor and texture remind you of steak.. but it's lean, no fat turkey with no cholesterol.