| • | Wash turkey, discard innards, pat it dry and place in a roasting pan.
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| • | Crush peeled garlic cloves and put in a bowl.
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| • | Add the pepper, cumin oregano and salt to it.
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| • | Whisk in the lemon juice, wine and orange juice concentrate until well mixed.
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| • | Pierce the turkey breast, thighs, legs and underside, creating many holes for the marinade to penetrate.
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| • | Pour the marinade over turkey and into the holes.
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| • | Stuff the garlic pieces into the holes as possible.
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| • | Cover turkey will with foil, refrigerate and let marinate overnight.
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| • | Preheat the oven to 325 degrees F.
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| • | Remove foil and place turkey in the middle of oven.
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| • | Roast until the internal temperature in the thickest part of the thigh measures 180 F, about 5 hours.
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| • | Baste the turkey with the pan liquids every 30 to 45 minutes using a turkey baster.
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| • | Be careful not to let the juices puddle in the bottom of the pan or the lower part of the turkey will get soggy.
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| • | Cover turkey breast with foil the last hour of cooking so it won’t burn.
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| • | Let the turkey rest at least 20 minutes before carving.
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| • | Turkey Mercedes is ready. |
