Step 1

Plan on thawing your turkey three days in the refrigerator.

Step 2

Rinse well the turkey and pat dry with paper towels. Set it aside.

Step 3

Marinade: In a medium bowl, mix together the sour orange juice, white wine vinegar, olive oil, herbs, garlic, cumin powder, paprika, salt, black pepper, and pepper flakes.

Step 4

Gently loosen the skin of the turkey. Start at the neck and with your fingers and separate the skin from the breast then slide your hand down to loosen the skin from the sides do this carefully so that you do not tear the skin. Next, lift the skin and proceed to pierce the breast and thighs with a small sharp knife trying not to tear the skin.

Step 5

Place the turkey in a roasting pan and pour the prepared marinade over the whole turkey, inside the cavity of the turkey, and underneath the skin.

Step 6

Flip the turkey breast side down and allow the turkey to marinate in the refrigerator for a minimum of 5 hours, overnight if possible for maximum flavor.

Step 7

When ready to cook, flip the turkey breast side up and add the butter slices underneath the skin. And allow the turkey to rest on the kitchen counter for about an hour or two before proceeding to heat your oven to 450 degrees. You want the turkey to come to room temperature before cooking. This extra step ensures that the turkey meat stays moist and doesn't toughen up from the shock of the hot oven. It also ensures that the meat cooks evenly.

Step 8

Truss the turkey legs using a cotton string or by cutting slits into the excess skin that is around the cavity. Gently cut two slits and tuck each leg into the slit.

Step 9

Add the quartered onions, sliced whole garlic heads, and sliced sour oranges or lemons around the sides of the turkey and inside the turkey cavity.

Step 10

Start by roasting the turkey at 450 to brown the turkey and help crisp the skin. This takes about 15-20 minutes.

Step 11

Then reduce your oven to 325 degrees. Baste the turkey with the pan juices and continue to roast the turkey being sure to baste the turkey every 30 minutes. Add a sheet of aluminum foil loosely over the top of the bird if the skin begins to brown too quickly. Cook the turkey until an instant-read thermometer inserted in the thickest part of the drum stick registers 165 degrees. Be sure not to touch the bone when inserting the thermometer to ensure accurate readings. The turkey will take anywhere from 2 1/2 hours to 3 hours to fully cook depending on your oven.

Step 12

Transfer the turkey to a serving platter and allow to rest for 30 minutes before carving.

Step 13

Strain the pan juices and serve in a sauceboat on the side as gravy.

Step 14

Refrigerate leftovers for up to 3 days or freeze for up to 3 weeks.