| 1 |
Lay turkey pieces flat in a shallow casserole; season with thyme, garlic powder, salt and pepper. Cover and refrigerate for at least 1 hour. |
| 2 |
Remove strips from refrigerator. Roll each piece and transfer to a platter. |
| 3 |
In a suacepan heat oil to 375 F (190C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 4 |
Spear turkey roll with fondue fork and and fondue 1 to 2 minutes or until cooked through. |
| 5 |
Serve with honey dill dip, sweet mustard dip, horseradish dip, lemon sauce. |
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