Place turkey (or turkey breast), rum, onions, garlic, tomatoes, olive oil, bay leaves, lime juice, lime zest, water, green onion, and parsley in a large oven roasting bag.

Seal the bag tightly, removing all air.

Place the bag in a large dish in the refrigerator to marinate for at least overnight, preferably up to 2 days.

Preheat oven to 425 degrees F.

Remove turkey from marinade and place in a large roasting pan.

Strain the liquid from the marinated vegetables and seasonings.

Place the strained vegetables and seasonings in the turkey cavity.

Roast the turkey, covered with foil, for 30 minutes at 425 degrees F.

Reduce oven temperature to 350 degrees F.

Continue roasting for another 3 to 3.5 hours (for turkey breast; adjust time for a whole turkey), basting periodically.

Uncover the turkey during the last 30 minutes of roasting to allow for browning.

Let the turkey rest before carving.