1 pound ground turkey
1 1/2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon chopped onion
1 teaspoon crushed red pepper flakes
1 pinch ground nutmeg
1 teaspoon ground cayenne pepper
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried lavender
2 tablespoons paprika
1 1/2 teaspoons dried oregano
2 tablespoons olive oil
1/2 teaspoon salt
1 dash red pepper flakes
1 dash ground nutmeg
1 dash cayenne pepper
1/2 cup chopped fresh parsley
Heat oil in a skillet over medium-high heat. Add garlic and onion and saute until tender. Stir in crushed red pepper flakes, red pepper flakes, nutmeg, cayenne pepper and basil. Return to a slow boil, stirring frequently, reduce heat to low and simmer for 3 minutes.
Mix together the paprika, oregano, olive oil, salt, pepper flakes, nutmeg, cayenne pepper, basil and (if desired) marjoram and saute for 3 to 4 minutes. Transfer the mixture to an ungreased 9x13 inch baking dish.
Bake uncovered in the preheated oven for 30 minutes to 1 hour, or until meat is easily shredding with a fork. Restore pan to a small drizzling spray and sprinkle with grated parsley to serve.