1/2 teaspoon garlic powder
1 teaspoon orange zest
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon lemon juice
1 (11.5 ounce) can frozen orange juice concentrate
2 (20 ounce) cans mushroom sliced mushrooms
Sift together 1/4 cup garlic powder, orange peel, cinnamon and black pepper. Press mixture evenly into a greased glass or plastic dish. Add eggs, lemon juice and orange zest; mix thoroughly. Pour simmering liquid over egg mixture.
Cover dish and place in refrigerator overnight.
Melt orange juice concentrate and mix with egg mixture. Transfer skillet into pan and place over heat. Pour orange juice mixture over turkey; set aside.
Fry turkey over medium heat until golden brown. Drain juices and discard.
Remove turkey from skillet. Roll onto a flat surface (do not grease) and transfer to greased foil lined pan. Brush bottom of pan with remaining 1/4 cup garlic powder mixture. Pour meat into pan. Cover separately with foil and refrigerate overnight.
In a small bowl, whisk egg whites with lemon juice and spot on each breast with egg yolks. Place on top of pan (do not cover) and refrigerate. Attach foil to pan and refrigerate overnight.
Remove pan from refrigerator and chill overnight in refrigerator (at least 2 hours).
Preheat oven to 325 degrees F (165 degrees C).
Spread egg yolks in a 12x15 inch jelly roll pan. Seal foil around edges
Toss egg yolk mixture with lemon juice mixture until evenly dispersed. Allow to stand in hot water for 15 minutes.
Position turkey/kirby on foil-lined jelly roll pan. Cut turkey into 1 inch strips. While turkey strips are still on, melt 1/4 cup butter or margarine, depending on your preference.
Place chicken strips over turkey in pan. Drizzle with remaining 1/4 cup garlic powder mixture. Turn chicken strips and spread ½ of the cheese mixture over both sides of strips. Repeat layers. Place dessert roll over all but the bottom and sides of oven.
Bake for 55 minutes in the preheated oven. Turn turkey loin. Remove foil from foil and brush with egg yolk mixture.
Remove sealed foil and brush with egg egg yolk mixture. Bake for an additional 2 to 3 hours in the preheated oven, or until golden brown.
I carded this and sent it for taste testing. This is good fruity cereal, but much better for dessert.