Place the guajillo peppers in a small pot or loaf pan. Pour boiling water over the peppers until just barely covered. Do not overfill, as the water will become part of the sauce. Let the peppers soak for about 20 minutes or until softened.

In a blender, combine the peppercorns, cumin seeds, oregano, garlic, cinnamon, bay leaves and the chopped onion. Blitz to combine.

Next add the chipotle peppers in adobo sauce, paprika, the guajillo peppers with the soaking water, vinegar and orange juice. Blend until smooth. Season with salt to taste.

Strain the sauce through a fine mesh sieve to remove any solids, resulting in a silky-smooth adobo sauce.

Whisk in the melted butter.

Divide into 3 bowls (50% for marinating, 30% for basting, 20% for serving)

Pat the turkey dry with paper towels. Place the turkey, cavity side up, in a basting bag (or a large deep container that can be covered with foil)

Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Using a baster (or spoon), pour some adobo sauce on the breast meat (under the skin) and in the cavity. Then pour the remaining sauce over the entire exterior of the turkey. Seal the bag or cover with foil and let marinate for 12-24 hours (rotating the bag every 6 to 8 hours).

Preheat your oven to 400°F

Remove the turkey from the bag and place on a rack in a roasting pan. Roast for 25 minutes to begin the browning process.

Turn the heat down to 325°F, and lightly cover the bird with foil.

Continue to roast for approximately 13-15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reaches 165°F. During the roasting process, baste the turkey with the reserved adobo sauce every 30-40 minutes to keep it moist and flavourful.

For the last 30-40 minutes of cooking, remove the foil to allow the skin to crisp up and turn golden brown.

Once the turkey is cooked, remove it from the oven and let it rest for 20 minutes before carving.