3 heads garlic, peeled
1 Tablespoon black pepper
1 Tablespoon Ground Cumin
1 Tablespoon Dried Oregano
2 Tablespoons Salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fl. Ounce) can frozen orange juice concentrate, thawed
1 16 pound turkey
Directions:
1. Crush peeled garlic cloves, and place into large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
2. Using a sharp paring knife, pierce turkey breast, thighs, and legs, creating holes for the marinade to penetrate. Pour marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
3. Preheat oven to 325 degrees.
4. Roast turkey in preheated oven until the internal temp. of the thickest part of the thigh measures 180 degrees, about 5 hours. Baste turkey every 30 to 45 minutes. Once breast has browned, cover loosely with aluminum foil to prevent burning.
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