1. Melt butter and bacon grease together in large skillet. Cook ground turkey until lightly browned. Whisk in the flour to make a roux. Cook for 3-4 minutes, continually stirring.
2. Stir in onion and garlic. Reduce heat and slowly stir in half and half. Cook until thickened. The mixture should be very thick at this point.
3. Fold in seasonings, cheese and scallions. Cover and let cool in the refrigerator until completely set

1. After the turkey mixture is set, mix together flour, salt and pepper in a mixing bowl.
2. In a separate bowl, combine beaten eggs, 2 tablespoons cold water and salt and pepper.
3. In a third bowl, combine Japanese breadcrumbs and salt and pepper.
4. Scoop out a small ball of the turkey mixture and roll into desired shape. Dip the ball in the flour mixture, then the egg wash and finally the breadcrumbs.
5. Deep fry at 365 degrees F until the internal temperature reaches 165 degrees F and are lightly golden.

1. Smoke tomatoes and onion over hickory and mesquite wood.   
2. Puree tomatoes and onions in blender with basil, tomato paste and lemon juice. 
3. Once pureed, slowly stream in the extra virgin olive oil. 
4. Strain through a course strainer and add the crushed red pepper.  
5. Season to taste with salt and black pepper and additional lemon juice if needed.

Serve 4 small croquettes per portion. Spoon the Smoked Tomato Sauce in the center of the plate and stack the croquettes in a pyramid atop the sauce.