Ingredients
Scale
30 cloves garlic
3 tablespoons Maggi bouillon chicken flavor
2 tablespoons ground black pepper
1/3 cup olive oil
1 cup orange juice
1/3 cup white wine vinegar
2 tablespoons crushed dried oregano
1 (15 pounds) turkey, neck and giblets removed
1 large orange, cut into quarters
1 large lime, cut into quarters
1 medium onion, cut into squares
Instructions
- Place garlic, bouillon and pepper in a food processor. Pulse until a paste forms. Transfer to a medium bowl; stir in olive oil, juice, vinegar and oregano.
- Place turkey in a roasting pan.
- Separate turkey skin from the meat carefully with two fingers. Add rub between skin and meat. Any leftover rub can be poured over turkey, making sure it covers turkey evenly. Cover with foil; refrigerate overnight to marinate.
- Remove turkey from refrigerator 1 hour prior to roasting.
- Preheat oven to 400° F.
- Roast turkey covered, breast side down for the first 35 minutes. Carefully turn the turkey so breast side is up. Place orange, lime and onion in cavity.
- Decrease oven temperature to 350° F and cook for 3 ½ hours or until an instant-read thermometer inserted into the thickest part of thigh registers 165° to 170° F.
- Remove from oven and let turkey rest for 30 minutes prior to carving.