• whole turkey
• 2 heads garlic, peeled
• 2 T cumin
• 2 T kosher salt
• 2 T black pepper
• 2 c sour orange juice (or 1 c fresh orange juice & 1 c fresh lime juice)
• ¼ c extra virgin olive oil
• ¼ c fresh oregano leaves, chopped
• 1 orange, quartered
• 1 lime, quartered
• 1 yellow onion, peeled and quartered

Rinse turkey and dry.

Make marinade: chop garlic, add cumin, salt, and pepper. Whisk in orange juice and oil. Add oregano. Reserve 1/2 cup of marinade.

Marinade turkey overnight in refrigerator.

Heat oven to 450 deg.

Remove turkey from marinade and place in roasting pan. Tuck wing tips. Sprinkle on salt and pepper. Place orange, lime, and onion in cavity. Truss legs.

Roast uncovered turkey for 30 minutes.

Reduce heat to 325. Add reserved marinade to pan drippings and baste periodically. Tent with foil if skin becoming too dark. Cook until done (165 deg. in thickest part of thigh).

Prep time: overnight
Cooking time: 4 hours

New York Times