To begin, prepare the marinade. In a large bowl, combine minced garlic, lime juice, apple cider vinegar, cumin, paprika, black pepper, salt, oregano, and olive oil. Whisk thoroughly. Coat the turkey pieces evenly with the marinade, massaging it into the meat for maximum flavour. Cover and refrigerate for at least 2 hours, or ideally overnight.

While the turkey marinates, prepare the sofrito sauce. Heat olive oil in a large pan over medium heat. Add the onions and sauté until translucent, about 3 minutes. Stir in garlic, green and red bell peppers, and cook for an additional 5 minutes, stirring occasionally.

Add the chopped tomatoes to the pan. Cook until softened, about 8 minutes, then mix in the tomato paste, achiote paste, oregano, and sugar. Gradually pour in the chicken broth, stirring to form a smooth sauce. Simmer on low heat for 10-12 minutes.

Preheat your oven to 350°F (175°C). Take the marinated turkey out of the refrigerator and allow it to come to room temperature for 20-30 minutes before cooking.

In a large oven safe roasting pan, arrange the turkey pieces. Pour the sofrito sauce generously over the turkey, ensuring it is well coated. Cover the pan tightly with aluminium foil to lock in moisture.

Bake the turkey for 1.5 hours, basting every 30 minutes with the sauce. If the sauce thickens too much, add a splash of chicken broth or water to keep it from drying out.

Remove the foil for the last 15 minutes of cooking to allow the turkey to develop a slight caramelized glaze. Use a meat thermometer to ensure the internal temperature of the turkey reaches 165°F (74°C).

Serve the Pavo Salvadoreño on a platter, garnished with fresh cilantro. Accompany with warm Salvadoran bread rolls or steamed rice, and lime wedges for a zesty touch. For added authenticity, include curtido (Salvadoran pickled slaw) as a side.