Margarita Roast Turkey Breast - OAMC

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 11hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
  • Place turkey breast in a self-sealing plastic bag set in a large bowl.
  • Pour marinade over turkey.
  • Seal bag; turn to coat breast.
  • Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
  • Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
  • Discard any remaining marinade.
  • Place turkey, skin side up, on a rack in a shallow roasting pan.
  • Insert a meat thermometer into thickest part of the breast, without touching bone.
  • Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
  • Transfer turkey to a cutting board, cover with foil.
  • Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
  • Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  • To serve, thinly slice 1/3 of the turkey breast.
  • Serve with the margarita sauce.
  • Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
  • Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags.
  • Seal and refrigerate up to 3 days or label and freeze up to 3 months.
  • *This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
  • Before using, thaw turkey overnight in refrigerator, if frozen.
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