Latino Turkey

  • 5 pound turkey
  • 4 cups sweet sherry
  • 1 tablespoon salt
  • 1/2 teaspoon salt
  • 1/4 pound butter
  • 18 small white onions
  • 3 1/2 cups canned tomatoes
  • 2 bay leaves
  • 1/8 teaspoon ground basil
  • 1 cup sliced stuffed olives

Combine sherry, salt and pepper in a glass bowl; add turkey and marinate, refrigerated, for 18 to 24 hours, turning from time to time. Drain, reserving marinade. Melt butter in a heavy Dutch oven and brown turkey pieces and onions. Add tomatoes, bay leaves, basil and marinade and cover; bake at 350 degrees for 1.5 hours. Add olives and bake, uncovered, for 30 minutes more. Discard bay leaves; season with the additional salt and pepper to taste. 

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