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.
Ingredients:
2 teaspoons lime peel, finely shredded
1/2 cup fresh lime juice
1/3 cup tequila or 1/3 cup orange juice
3 tablespoons orange juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 lbs turkey breast
2 teaspoons cornstarch
Steps/Methods:
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.
