Clean bird. Remove innards and pat dry.

Remove stems from both bunches of cilantro and place in a medium bowl.

Add to cilantro all the zest from the lime.

Peel garlic and add to cilantro. Do not chop.

Remove pith from lime and discard.

Stuff bird cavity with 1/2 cilantro mixture. Place flesh of lime in cavity and cover with remaining cilantro mixture.

Sew cavity shut with either toothpicks or twine. Place bird on wire rack inside roasting pan.

Warm butter, soy sauce, and black pepper just enough to melt and keep warm and covered on stove top.

Baste bird with one ladle of butter mixture and bake in oven at 350°F for 30 minutes.

Baste again after 30 minutes and every 15 minutes thereafter until total cooking time totals two hours or thermometer inserted in lime reads 200°F.

Let rest for 10 minutes and serve with roasted red potatoes with garlic, rosemary, and salt.