Tequila Lime Roasted Turkey Breast

We added some fire to roasted turkey breast with tequila, jalapeño and chili powder. MORE + LESS -

bone-in whole turkey breast (5 to 7 lb), thawed if frozen

cloves garlic

jalapeño chile, cut in half, seeded

teaspoons chili powder

teaspoons salt

1/2

teaspoon pepper

tablespoons olive oil

tablespoons gold tequila

tablespoons lime juice

1/4

cup orange juice

1/4

cup chicken broth

lime, cut into wedges

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1

Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
2

In mini food processor, place garlic and jalapeño. Cover; process until finely chopped. Add chili powder, salt, pepper, oil, 2 tablespoons of the tequila and 2 tablespoons of the lime juice. Cover; process, using on-and-off pulses, until smooth.
3

Loosen turkey skin, using fingers or spoon; rub garlic mixture under and over turkey skin. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
4

Pour orange juice, broth and remaining 1/4 cup each tequila and lime juice into roasting pan.
5

Roast uncovered 2 hours to 2 hours 30 minutes or until thermometer reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving. Spoon pan juices over turkey; garnish with lime wedges.

If you don’t have a mini food processor, finely chop the garlic and jalapeño, then mix with a spoon in a small bowl with the oil, tequila and seasonings.
If the turkey skin becomes too dark while roasting, cover loosely with foil.
If you have an instant-read thermometer, you can use that to check the turkey’s doneness toward the end of roasting time rather than inserting an ovenproof thermometer before putting the turkey in the oven.