Brazilian Christmas Turkey - cooking recipe

Ingredients

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

Preparation

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--).
When ready to cook, preheat oven to 425 degrees F.
Remove turkey from marinade and place in a large roasting pan.
In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.
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.
Uncover the last 30 minutes or so for browning of the turkey.
Makes the most excellent turkey sandwiches--.