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Prep 20min
Total3hr5min
Servings6
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Ingredients
1
bone-in whole turkey breast (5 to 7 lb), thawed if frozen
3
cloves garlic
1
jalapeño chile, cut in half, seeded
3
teaspoons chili powder
2
teaspoons salt
1/2
teaspoon pepper
2
tablespoons olive oil
6
tablespoons gold tequila
6
tablespoons lime juice
1/4
cup orange juice
1/4
cup chicken broth
1
lime, cut into wedges
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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