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1
Rinse turkey well in cold water and pat very dry with paper towels.
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2
Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste.
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3
Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine.
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4
Add oregano leaves and mix again.
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5
Reserve 1/2 cup of marinade and put aside.
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6
Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkeys open cavity.
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7
Cover and refrigerate overnight, or for at least a few hours.
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8
Baste a few times with marinade.
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9
When ready to cook, heat oven to 450 degrees.
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10
Remove turkey from marinade and place on a clean cutting board.
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11
Discard marinade and clean roasting pan well.
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12
Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper.
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13
Place orange, lime and onion quarters in the turkeys cavity, then truss its legs together with cotton string.
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14
Roast turkey, uncovered, in the oven for 30 minutes.
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15
Reduce oven heat to 325 degrees.
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16
Baste turkey with pan juices, and add remaining marinade to the pan.
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17
Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more.
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18
Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
