Brazilian Christmas Turkey

• 1 (12 lb) turkey (or, I used a 8 to 9 lb. turkey breast - NOT a turkey roast, though)
• 2 cups light rum (to be traditional, use Brazilian Cachaca)
• 2 onions, diced
• 6 cloves garlic, chopped
• 4 ripe tomatoes, diced
• 1/2 cup olive oil
• 2 bay leaves
• 1 cup fresh lime juice
• 1/4 cup grated lime zest (just the green part)
• 2 cups water
• 1/2 cup chopped green onion
• 1 cup chopped parsley

1. Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--).
2. When ready to cook, preheat oven to 425 degrees F.
3. Remove turkey from marinade and place in a large roasting pan.
4. In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.
5. Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically.
6. Uncover the last 30 minutes or so for browning of the turkey.
7. Makes the most excellent turkey sandwiches--.

turkey, light rum, onions, garlic, tomatoes, olive oil, bay leaves, lime juice, lime zest, water, green onion, parsley

Taken from www.food.com/recipe/brazilian-christmas-turkey-111821 (may not work)