Wash the turkey and with a very fine knife, carve small holes over the whole surface.
Glaze it with the mustard and let it sit for 2 hours.
Meanwhile, clean the guajillo chilies with a kitchen towel and devein, peel the garlic, wash the onion and cut it in large pieces. Roast everything in a pan over medium heat, stirring the ingredients constantly to roast them evenly on all sides.
Preheat the oven at 375ºF to 383ºF.
When the ingredients are ready, mix in a blender with a pinch of pepper, a teaspoon of oregano, a teaspoon of fine herbs, and add a cup of ketchup, the soda pops, one stick of margarine, two teaspoons powdered bouillon, and a pinch of salt.
Cover a large, deep, baking dish with margarine (a special turkey pan would be ideal). Place the turkey inside and pour the mixture previously blended.
Leave in oven for 1 hour per every 2 lb of turkey.