3 pounds medium turkeys
5 tablespoons Marsala oil
1 tablespoon salt
1/3 cup distilled white vinegar
Heat oil in a large, deep stock pot over medium-low heat. Fry turkeys in large skillet until brown. Remove from heat. Put remaining 1 cup vinegar in small bowl. Stir lemon juice; cover.
Heat 1 tablespoon oil in large skillet over medium warm. Saute turkeys until lightly brown. Place pea-sized cubes in skillet and pour 1 tablespoon oil mixture over pea-sized cube; cook until just tender. Stir in rice and gravy and cook 2 minutes more.