Wash the turkey properly and remove any excess water. Pat it dry using paper towels to ensure better seasoning absorption and even roasting.

In a bowl, mix olive oil, garlic, vinegar, paprika, salt, pepper, and oregano. Stir well until all ingredients combine into a rich marinade paste.

Rub the marinade all over the turkey, including inside the cavity. Let it sit for at least one hour so flavors can deeply absorb.

In a bowl, combine olives, capers, chopped onions, and tomato sauce. Mix gently so all ingredients blend into a flavorful sauce base.

Set your oven to 180°C (350°F). Allow it to fully preheat before placing the turkey inside for even and consistent cooking results.

Put the seasoned turkey into a large roasting pan. Pour the alcaparrado mixture evenly over and around the turkey for full flavor coverage.

Pour chicken broth into the pan. Add bay leaves to enhance aroma and keep the turkey moist during the long roasting process.

Cover the turkey with aluminum foil. Roast it slowly for about two hours, basting occasionally to keep it juicy and tender.

Remove the foil and continue roasting for 30 minutes. This helps the turkey skin turn golden and slightly crispy on top.

Let the turkey rest for 15 minutes before cutting. This helps juices settle and keeps the meat soft and flavorful when served.