First, fill the inside of the turkey with bell peppers, onion and garlic.
Make a paste to season the bird by combining spices like onion powder, garlic, rosemary, pepper, salt and herbs, and add some olive oil and lime juice. Take this paste and apply it to the turkey on top of the skin and inside the skin, and add some butter cubes between the skin and the meat.
Before starting to cook the turkey, use Reynolds Wrap® Heavy Duty Foil and form a shield around the breast of the turkey. Form it snugly around every crevasse to make sure all of the white meat is covered. Then remove the foil breast shield and set it aside, making sure to keep its shape.
Place the turkey in a preheated 500° F oven and cook for approximately 15 minutes, so that all of the skin gets nice and crispy. Then, open the door and place the breast shield back on the breast of the turkey, essentially protecting the white meat from getting overcooked.
Lower the oven temperature to 350° F and proceed to cook the bird for about an hour and a half or more, depending on the size. Once finished, take the bird out, remove the breast shield and tent the bird loosely with foil — this lets it breathe — and rest for at least 15 minutes before cutting into it.