Juicy Holiday Turkey with Ginger and Coconut Milk Sauce

In a blender or food processor, prepare the marinade by mixing butter, onion, garlic, ginger, finger chili pepper, fresh lime juice, brown sugar, salt, bell pepper, and fresh green herbs.

Add the coconut milk to the marinade mixture, ensuring the turkey meat remains moist.

Remove the giblet packet from the turkey and gently loosen the skin so the seasoning can penetrate.

Apply the marinade generously under the skin, inside the cavity, and on the exterior surface of the turkey.

Stuff the turkey cavity with bacon cubes, pieces of onion, and sprigs of rosemary (or thyme).

Roast the turkey covered with aluminum foil at 350°F (180ºC) for approximately 3 hours.

After 3 hours, remove the aluminum foil and place the chosen vegetables, fruits, and seasonings around the turkey.

Return the turkey to the oven without the aluminum foil and continue roasting until the skin is nicely browned.

Set aside the side dishes and transfer the liquid from the roasting pan to a saucepan to prepare the gravy.

Add more coconut milk and cornstarch to the pan drippings in the saucepan, and cook until the gravy thickens.

For an extra touch, toast the shredded coconut in a hot skillet and mix this toasted coconut into your preferred farofa (toasted cassava flour mixture), finishing the side dishes.