• To prepare the marinade, mix the scallions, garlic, cumin, achiote, salt, pepper and beer.
• Pour the marinade over the turkey and massage over the entire turkey and let it marinate overnight in the refrigerator.
• To cook the turkey: Preheat the oven to 400 degrees F and lower the rack to the lowest position.
• Tie the legs together with kitchen twine. Rub the butter inside and on the skin of the turkey, then stuff it with the rest of the butter. Place the turkey, breast side down, in a roasting pan on a rack. Pour two cups of water in the pan and place in the oven.
• Roast for 1 hour. Add additional water to the pan if needed and roast another 45-60 minutes. The interior temperature of the turkey should reach 160 degree F in the thigh area. If the turkey starts getting too dark on top, cover it loosely with foil. Allow the turkey to rest at least 20 minutes before slicing.

Stuffing

• Place a sauce pan on medium-high heat and add the butter and oil.
• Add the onion, garlic and season with salt and pepper. Cook for about 5 minutes. Add the beef, pork, chorizo and brown, stirring occasionally, then add the cumin, achiote, cinnamon, oregano, wine, olives, nuts and prunes. Reduce the heat to low, cover and cook for about 15 minutes, stirring often.
• Add the bread crumbs and eggs, stir well and cook for another 7 minutes. Add the beef broth, apple sauce and mix well. Cook for about 30 minutes more.