Mojo Turkey

Zest 2 sour oranges using the microplane zester over the acacia cutting board, then juice all 8 sour oranges with the citrus reamer, collecting 2 cups of juice in the clear glass measuring cup. Add juice, zest, 12 crushed peeled garlic cloves, 2 tbsp ground cumin, 1 tbsp dried oregano, 1 tbsp kosher salt, 1 tsp black pepper, 1/2 cup olive oil, and 1/4 cup chopped cilantro to the medium stainless steel mixing bowl. Whisk vigorously for 1 minute until the mixture is emulsified and brightly fragrant. Reserve 1/2 cup of the finished mojo in a terracotta ramekin for basting during roasting.

Place the whole 12lb turkey on the acacia cutting board. Pat the entire outer surface and interior cavity completely dry using the corner of the cream linen towel. Gently slide clean fingers between the breast skin and breast meat, loosening the skin to create a pocket without tearing it, to allow marinade to directly flavor the meat. Pat the cavity a second time to remove any residual moisture for crispier skin.

Pour half of the remaining (non-reserved) mojo marinade under the loosened turkey skin, massaging gently over the breast meat to spread it evenly. Pour the remaining half of the marinade all over the outside of the turkey, rubbing it into the skin and inside the cavity. Tuck 2 bay leaves and half the sliced onion wedges into the turkey cavity. Let the turkey rest at room temperature for 30 minutes to absorb marinade while the oven preheats to 325°F (165°C).

Scatter the remaining sliced onion wedges across the bottom of the stainless steel roasting pan, then set the V-rack insert inside the pan. Place the marinated turkey breast-side up on the V-rack, tucking the wing tips under the bird to prevent them from burning during roasting. Pour 1 cup of plain water into the bottom of the pan to create steam and prevent pan drippings from scorching.

Place the roasting pan in the preheated 325°F (165°C) oven. Roast for 2 hours 45 minutes to 3 hours total, basting the turkey every 45 minutes with the reserved 1/2 cup mojo and collected pan drippings using the turkey baster. The turkey is fully cooked when the digital meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), and the skin is a deep crispy golden brown. If skin darkens too quickly before the turkey reaches temperature, tent loosely with aluminum foil for the remaining cook time.

Carefully lift the cooked turkey from the roasting rack, transferring it to the large oval off-white ceramic serving platter. Tent loosely with a sheet of crinkled aluminum foil, and let rest for 25 minutes at room temperature to allow juices to redistribute through the meat, preventing dry slices when carved.

Remove the foil tent from the rested turkey. Use the sharp stainless steel carving knife and large serving fork to slice breast meat against the grain into uniform 1/2-inch thick slices, arranging slices fanned out on the front section of the platter. Separate drumsticks and thighs from the carcass, placing them alongside the sliced breast for family-style serving.

Drizzle 2 tablespoons of warm reserved mojo over the sliced turkey, garnish the platter with fresh cilantro sprigs and thin half-moon slices of leftover sour orange. Spoon a small amount of strained pan drippings over the meat for extra richness, then serve immediately while warm.