Cuban Turkey in the Caja China with Sweet and Sour Pineapple Marmalade

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For the rub:

One 12- to 14-pound whole turkey

2 tablespoons kosher salt 

2 teaspoons dried oregano 

2 teaspoons freshly ground black pepper 

For the marinade:

1 cup pineapple juice

1/2 cup fresh orange juice 

1/2 cup fresh lime juice 

1/4 cup olive oil 

2 tablespoons Worcestershire sauce 

1 tablespoon kosher salt 

2 teaspoons garlic powder 

2 teaspoons onion powder 

2 teaspoons dried oregano 

2 teaspoons freshly ground black pepper 

2 teaspoons ground cumin 

For the marmalade:

1/2 cup fresh orange juice

1/4 cup white wine vinegar 

3 tablespoons brown sugar 

2 cups chopped pineapple 

2 tablespoons minced red onion 

1 jalapeno, minced 

Salt and freshly ground black pepper 

For serving:

12 to 14 buns (optional)