I have served this at Thanksgiving for the last two years, and each time the bird was gone in two days. This dish is so outstanding that there is no need to concern yourself with leftovers. Based on "Lacey's Mom" review and the fact that my last turkey took almost 4 hours to cook, I recommend increasing the cooking temperature to 300 degrees and strongly recommend the use of a meat thermometer. Obviously, cooking time increases with the weight of the turkey.
- add 1 onion
- add 2 cups olive oil
- add 1 cup fresh orange juice
- add 2 tablespoons cider vinegar
- add 1 tablespoon black pepper
- add 2 cups fresh pureed garlic (YES, 2 C.IS RIGHT)
- add 18-20 lbs turkey
- add 2 cups soy sauce
- add 3 sprigs fresh thyme
- add 3 limes
- add 4 sprigs cilantro
- add 2 tablespoons ground cumin
- add 2 tablespoons chopped cilantro
- add 1 cup lime juice
- add 1 cup grapefruit juice
- add 3 oranges
- Thaw turkey in refrigerator for 3 days.
- Remove neck and giblets from cavity.
- Place the bird in a x-large cooking bag.
- Using your hands, thoroughly rub the marinade into the bird and fill the cavity.
- Secure cooking bag with twist tie.
- Allow bird to marinate in the refrigerator for at least one day in advance of cooking.
- Reserve the remaining half of the marinade.
- Preheat the oven to 500°F.
- Remove the bird from the marinade, reserving the marinade.
- Place the bird on a rack on a roasting pan.
- Fill the cavity with the limes, oranges, onion and cilantro& thyme sprigs.
- Put it in the hot oven.
- Caramelize the exterior of the bird, leaving the interior undone.
- Pour the used marinade over the bird and reduce the oven heat to 300, Roast real slowly for up to 3 hours or until interior reaches 160 degrees.
- Remove from oven and cover with foil until ready to carve.
- Don't let the meat get cold.
- Slice in 1/4 inch medallions, drizzled with reserved marinade.