Recipe by The National Turkey Federation
In large skillet, over medium heat, sauté turkey and garlic in hot butter 2 to 3 minutes or until turkey is no longer pink.
Stir in orange juice concentrate, bouillon, hot pepper sauce, Worcestershire sauce and brown sugar; bring to a boil. Reduce heat and simmer 4 to 5 minutes.
In small bowl combine cornstarch and water. Stir into skillet with turkey mixture. Cook and stir mixture until slightly thickened. Gently fold in avocado and oranges. Heat 1 minute.
To serve, spoon turkey mixture over linguine. Garnish with almonds.