Mom's Christmas Turkey

• •7-9 lbs frozen turkey (Butterball, no antibiotics)

For the brine

• •cold water
• •3/4 cup salt
• •3 sliced lemons (squeezed)
• •1 sliced orange

For the paste

• •3/4 cup margarine (the one with Becel, olive oil)
• •3 tablespoons Ferma sweet pimento paste
• •one tbsp strained tomatoes
• •4 crushed garlic cloves
• •1 tsp pepper
• •1 juice of lemon
• •1 tsp dried oregano

For roasting

• •2 onions
• •half cup white wine
• •1 tsp minced rosemary
• •cut lemon
• •3/4 cup salted water

1. 1Put it [the turkey] in a plastic tub with cold water and 3/4 cup of salt, 3 sliced lemons (squeezed), 1 sliced orange – leave it for 24 hours (turn it once at the 12 hr mark), make sure it's submerged in water.
2. 2Make a paste of 3/4 cup margarine (the one with Becel, olive oil), 3 tablespoons of Ferma sweet pimento paste, one tbsp strained tomatoes, 4 crushed garlic cloves, 1 tsp pepper, 1 juice of lemon and 1 tsp dried oregano.
3. 3Rub the paste all over the turkey and leave in the fridge overnight in a roasting pan.
4. 4In the morning, quarter 2 onions and put them in and around the turkey, half cup white wine and 1 tsp minced rosemary, and cut lemon inside turkey (all ingredients in and around turkey).
5. 53/4 cup salted water in pan
6. 6Put turkey in oven at 350° and cook for about 4 hours (turn halfway and spoon liquid over it)