Thaw puff pastry according to package directions.

Preheat oven to 350°F. Line sheet pan with parchment paper.

Preheat oven to 375°F. Grease 12 standard (2-½-inch) muffin pan cups.

Combine green onions, Worcestershire sauce, garlic, chili powder, rosemary, thyme, black pepper, oregano, ground red pepper, red pepper flakes and salt in medium saucepan; mix well. Add beer; mix well. Cover; bring to a boil over medium heat. Reduce heat and simmer, uncovered, until reduced by one fourth.

Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Pat turkey dry with paper towels. Place turkey, breast side down, in brining container or bag. Pour orange and lemon juices over turkey. Cover or seal bag; refrigerate 3 hours, turning turkey over occasionally.

Preheat oven to 400°F. Spray 13x9-inch baking pan with nonstick cooking spray. Remove stems from mushrooms; place cap side down in prepared pan.

Brown turkey in large skillet over medium-high heat 6 to 8 minutes, stirring to break up meat. Drain fat. Stir in seasoning mix.

Line cookie sheets with waxed paper.

Combine lemon-pepper seasoning, oregano, salt and pepper in small bowl; mix well.