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

Ingredients:

12-14 lb Size turkey
8 tbsp Unsalted butter
Fresh ground pepper as needed
Salt as needed

Marinade
1 Garlic head, break in cloves and peel
1 Cup Lime juice or sour orange juice
1 tsp Fresh ground pepper
1 -1/2 tsp Ground cumin
2 tsp Dried oregano
1 tbsp Salt

Stuffing Links:

Cuban Plantain and Bacon Stuffing

Cuban Gourmet Stuffing