Cooking on a Shoelace

TURKEY WITH COCONUT SAUCE

1 cup chopped mushrooms
1 cup chopped onion
3 tablespoons butter
2 heads of garlic, separated into peeled cloves
1 tablespoon Spanish extra-virgin olive oil
1 (14 ounce) package traditional stuffing mix
1 (14 pound) turkey, one with a pop-up thermometer
3 tablespoons adobo, or to taste (available in Hispanic food section of
supermarket or Latin groceries)
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons paprika
1 cup beer (preferably Corona)
1/3 cup pine nuts
1/3 cup chopped walnuts
1/3 cup shelled sunflower seeds
1 15 ounce can Coco Lopez (cream of coconut)
2 cups turkey gravy, homemade or 2 10 1/2 ounce cans turkey gravy

To make stuffing, saute mushrooms, and onions in 1 tablespoon butter over
medium heat in frying pan. Prepare stuffing mix according to package
directions (You might need more butter). Mix mushrooms and onions with
stuffing, set aside.
After thoroughly rinsing the turkey and patting it dry, use a small sharp
knife to make several 1 inch incisions, about 3 inches apart, all around the
turkey, with garlic press or food processor, chop garlic and mix with
remainder of the butter and olive oil. Put garlic butter into a small
plastic bag, snip off a corner, and use to squeeze the mixture into the
incisions, to any leftover garlic butter add adobo, oregano, basil and
paprika to taste. Rub this mixture over inside and outside of turkey, fill
cavity with the stuffing.
Place the turkey on a baking tray, sprinkle top with paprika, cover with
foil and bake at 375 degrees, after 2 hours, lift the foil and pour the beer
over the turkey, when the pop-up thermometer is about halfway up, remove the
foil and continue roasting, a total of about 5 hours.
In a toaster oven or on another shelf of the oven, roast the pine nuts,
walnuts and sunflower seeds about 2 to 3 minutes, remove and mix with the
Coco Lopez, heat in saucepan over medium heat.
Cut up turkey, drizzle gravy atop, and serve with coconut sauce on the side.
Makes about 12 servings.

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