Margarita Roast Turkey Breast – OAMC

Naturally Savvy Recipes

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.

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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.

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Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.