Margarita Roast Turkey Breast - OAMC

“This is great to serve on the day or to use as a make ahead meal. Why wait for the holidays to roast turkey! Makes for great sandwiches, Turkey Taco Salads, Casseroles, or Turkey Tortilla Soup!”
READY IN:
11hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
  2. Place turkey breast in a self-sealing plastic bag set in a large bowl.
  3. Pour marinade over turkey.
  4. Seal bag; turn to coat breast.
  5. Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
  6. Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
  7. Discard any remaining marinade.
  8. Place turkey, skin side up, on a rack in a shallow roasting pan.
  9. Insert a meat thermometer into thickest part of the breast, without touching bone.
  10. Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
  11. Transfer turkey to a cutting board, cover with foil.
  12. Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
  13. Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
  14. To serve, thinly slice 1/3 of the turkey breast.
  15. Serve with the margarita sauce.
  16. Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
  17. 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.
  18. Seal and refrigerate up to 3 days or label and freeze up to 3 months.
  19. *This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
  20. Before using, thaw turkey overnight in refrigerator, if frozen.

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