Wash the Turkey and reserve anything in the cavity
Prepare a brine by dissolving the Salt and Sugar into the warm water and add in the Cinnamon and Mexican Chilli powder and leave aside to cool
Once the brine is cool pour it over the bagged Turkey and chill in the fridge for 24 hours
After 24 hours drain all the brine and allow the Turkey to dry
Destem the Chiles and cut the bigger chiles in half
Pour hot water over the chiles and allow to soak for a minimum of 30 mins to overnight
Pick out the softened chiles and add to the food processor
Add the Garlic, Cumin & Clove powder
Add the crackers
Add about 1/2 cup of the Chile water and processor
Add more Chile water and process till smooth
Spread a few tbsps of the paste on the backside of the Turkey, then flip the bird over and add a few more tbsps on top
Add the Turkey neck, Offal and the Vegetables
Bake for 4 hrs in a 350 degree oven, for the first hour covered and then uncovered
Take it out periodically and add layers of the Chile paste while basting in the Turkey juices in between
In the last hour, stuff a sprig of Oregano into the cavity