| • | Wash turkey, put aside innards, pat it dry aside and place in a roasting pan.
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| • | Crush stripped garlic cloves and put in a bowl.
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| • | Add the pepper, cumin oregano and table salt to it.
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| • | Whisk in the citrus limon juice, wine and orange juice concentrate until well mixed.
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| • | Pierce the turkey breast, thighs, legs and underside, creating a lot holes for the marinade to penetrate.
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| • | Pour the marinade all over turkey and into the holes.
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| • | Stuff the garlic pieces into the holes as possible.
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| • | Cover turkey will with foil, refrigerate and allow marinade overnight.
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| • | Preheat the oven to 325 degree F.
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| • | Remove foil and place turkey in the center of oven.
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| • | Roast until the inner temperature in the densest piece of the thigh measures 180 F, about 5 hours.
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| • | Baste the turkey with the cooking pan liquids every 30 to 45 minutes utilising a turkey baster.
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| • | Be cautious not to allow the juices puddle in the bottom of the cooking pan or the lower piece of the turkey will get soggy.
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| • | Cover turkey breast with foil the last 60 minutes of cooking so it won’t burn.
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| • | Let the turkey remain at minimum 20 minutes before carving.
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| • | Turkey Mercedes is ready.
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