We are going to start with 7 ounces or 200 grams of guajillo or mirasol chili, cut the stem and put them to soak in hot water 10 minutes they need to be all covered by the hot water the whole time.
Place the chiles in the blender along with 2 cups of water. You can use the water you soaked them in. Blend well.
Pass the liquified guajillo through a sieve to get rid of the skin and seeds of the chilies and we are going to return the pulp to the blender and throw the rest of the ingredients.
Add 2 cups of orange juice or you can use orange soda, 1 tsp of ground cumin, 1 and a half ounces of achiote paste or anatto paste, 4 garlic cloves and 1 spoon of salt.
Blend everything together and this will be our turkey marinade.
Turkeys usually come tied by the legs, if not it is important you tight both legs together so it looks pretty on the table.
Put your hand inside the turkey and scoop out the giblets.
Separate the skin of the turkey little by little with a spoon, what we want is for the skin to serve as a bag to place the marinade. Try not to break the skin.Push the marinade into the skin of the turkey with the help of a spoon.
Now, for the marinade, I would like to recommend you to use the turkey baking bags. These are special for the turkey to cook in the oven. You can find them in most of the supermarkets. I use the Reynods turkey ove bags.
Place a spoonful of flour and sprinkle it all over the bag. Place the turkey inside. Place 1 tablespoons of salt on the turkey and add the chili pulp that you have left and bathe the turkey with it.
Close the bag and place the turkey in the fridge. Every time you open the fridge, turn the bag over so that the turkey is marinating on all sides. The advantage of marinating the turkey in a bag inside the refrigerator is that it does not take up so much space and you can turn it so that it marinates evenly without having to dump it each time you bathe the turkey as if they have it on a tray.
Preferably let it marinate for 24 hours. IF you don't have a chance for at least 3 to 4 hours.