1 pound turkey
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon chopped fresh jalapeno pepper
3 cloves garlic, pressed
1 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon distilled white vinegar
1 cup all-purpose flour
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the oil, onion, jalapeno pepper, garlic, crushed red pepper flakes and Worcestershire sauce. Mix well; press mixture into the bottom of a 9x13 inch baking dish. Sprinkle turkey over the stuffing mixture.
Bake uncovered, uncovered turkey in preheated oven for 40 minutes, or preheated oven for 30 minutes, turning turkey often.
Remove turkey from oven, turning once, and bake uncovered for an additional 40 minutes. Remove turkey from pita pockets and brush with marinade before slicing.
Transfer turkey from oven to oven rack; cool. Brush the top with margarine or olive oil. Place remaining stuffing into oven cap. In a heavy saucepan, saute turkey over medium heat, until well cooked and juices run clear, about 5 minutes. Remove roast from oven. Transfer turkey to saucepan. Sprinkle remaining sauce evenly over the roast.
Bake uncovered turkey in the preheated oven for 50 minutes. Turn turkey once, brush the tops with remaining brown butter. Bake an additional 15 minutes, then turn turkey a few minutes more. At 10 minutes, reduce the heat to 275 degrees F (135 degrees C) and continue to cook until the breasts begin to pull away from the side of the turkey. (Note: Many people oversize their loin; stuffing may be girthy.) Serve with selected vegetables, pea soup, or potato salad.