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1
Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
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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.
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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.
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4
Pour orange juice, broth and remaining 1/4 cup each tequila and lime juice into roasting pan.
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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.
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