| • | The day before, remove giblets and any lumps of fat from the turkey cavities.
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| • | Rinse the turkey properly and blot dry.
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| • | Season the inside with salt and pepper and loosen the turkey skin from the meat.
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| • | To do this, begin at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat.
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| • | Slide your hand down to loosen the skin over the thighs, drumsticks and back carefully, so as not to tear the skin.
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| • | For the marinade, mash the garlic and salt in a mortar to make a fine paste.
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| • | Add pepper, cumin, oregano and all the lime juice or sour orange juice and puree the ingredients.
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| • | Now add 3 tbsp marinade to the main cavity and 1 tbsp to the neck cavity.
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| • | Put rest of the marinade under the skin and work over a roasting pan to catch any runoff from the marinade.
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| • | Keep the bird in a big plastic bag with any excess marinade and marinate the turkey overnight into the refrigerator, turning some times.
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| • | Preheat the oven to 300 degrees F.
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| • | Thinly cut the butter and put half of the slices under the skin.
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| • | Melt rest of the butter.
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| • | Tie the turkey and put it on a rack in a roasting pan, breast side up.
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| • | Brush the skin of the turkey with some melted butter.
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| • | Loosely drape a big piece of cheesecloth over the skin and pour rest of the butter and marinade over the cheesecloth.
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| • | Roast it for about 2 hours and baste it with the juices and butter that gather in the pan.
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| • | Lift the cheesecloth from time to time to keep it from sticking to turkey.
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| • | Raise the oven temperature to 350 degrees F and roast for about 1 hour.
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| • | Now again raise the heat to 400 degrees F and take away the cheesecloth from the turkey.
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| • | Roast for about 15 to 20 minutes, basting often.
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| • | When cooked, the skin will turn to golden and the leg juices will run clear when pierce with a fork.
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| • | The internal temperature should be 185 degrees F on an instant-read thermometer and the drumstick should loose when wiggled.
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| • | Shift the turkey to a tray or cutting board.
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| • | Let stand for about 15 minutes before carving.
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| • | Now strain the pan juices and serve it on the side. |
