Time 3h5m Yield 6 Number Of Ingredients 12 Steps:
Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan. 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. 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. Pour orange juice, broth and remaining 1/4 cup each tequila and lime juice into roasting pan. 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.
Number Of Ingredients 14 Steps:
Salt the Turkey. Pat the turkey breast dry and season with kosher salt on both sides (be sure to carefully lift the skin up and season with salt underneath as well.) Set aside at room temprature for 30 minutes BUT, if you have the time, chill the turkey in fridge uncovered for 2 hours or overnight (see notes). If you have chilled the turkey, take it out and set it aside at room temperature while you work on the rest of the ingredients. Roast the grapes. Preheat the oven to 450 degrees F. Add the grapes to a 9 1/2 x 13 baking pan (mine is cast iron like this one). Toss with a little extra virgin olive oil and salt. Roast in the heated oven for 15 minutes, then remove from heat and transfer the grapes to a plate for now. Leave the oven on. Flavor the Turkey with the Spice Mixture, Garlic and Fresh Parsley. In a small bowl, mix together the spices. Season turkey with spice mixture on all sides (again, carefully lift skin and rub spice mixture underneath.) In a large bowl, combine garlic, parsley and about 1/3 to 1/2 cup extra virgin olive oil. Add the turkey into the bowl and apply the garlic and parsley mixture all over (again, very important to apply mixture underneath the skin.) Assemble the Turkey Breast in the Pan. In the same pan you used earlier, add the shallots and celery to make a bed for the turkey. Simply season with kosher salt and drizzle a little extra virgin olive oil. Place the turkey breast on top. Roast the Turkey Breast. Put the turkey pan on the middle rack of the heated oven and immediately turn the heat down to 350 degrees F. Roast for up to 45 minutes or until its internal temperature registers somewhere between 150 to 155 degrees F. Check occassionally, if at some point during roasting, you notice the turkey skin turning too dark, cover it with foil and continue roasting. Add Grapes Back In. Closer to the end of your roasting time, carefully remove the turkey from the oven to add in the grapes. Return to the oven very briefly so the grapes warm through (if your turkey needs a little bit of color, stick it under the broiler for a couple of minutes and watch carefully). Remove from Oven and Let Rest Briefly Before Serving. Cover the turkey loosley with foil and let turkey rest undisturbed for about 15 minutes before slicing through to serve. The turkey meat will continue to cook and its internal temparture should rise to 165 degrees F. To Carve or Slice the Turkey Breast. Transfer the turkey breast to a clean cutting board. Start at the breast bone and continue carving from there making sure to keep your knife close to ribs. Once the meat is off the bone, you can slice the breast crosswise into slices.
Time 1h50m Yield 6 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Time 3h Yield 5 serving(s) Number Of Ingredients 11 Steps:
In a medium bowl, combine tomatoes, bell peppers and jalapeno peppers with the vinegar. Cover and refrigerate to allow flavors to blend (2-hours suggested). While marinating vegetables, place turkey in a shallow dish. Prepare marinade by mixing limejuice, tequila, oil and black pepper until well blended. Pour over the turkey, and turn to coat well. Refrigerate 15 minutes or for no more than 2 hours, turning occasionally. Drain and discard remaining marinade. Spray outdoor grill with cooking spray. Preheat grill to medium heat and grill until tenderloins are no longer pink and juices run clear (170 degrees F) about 25 minutes. Cut turkey into slices and top with tomato relish before serving.
Time 2h10m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Use pit BBQ or place a pan in the bottom of your BBQ to catch the drips. Remove backbone from turkey and crack the breast bone so that turkey will lay flat on the grill. Mix next 3 ingredients and marinate turkey several hours or overnight. Remove turkey from marinade, sprinkle with salt and pepper to taste. Place on grill- not directly on top of coals- breast side up. Cut whole lime in half, squeeze over turkey to baste every 20 minutes. Replace coals to keep temperature at 350-375. Turkey is done when thermometer reads 165. Tent with foil and let set for 15 minutes before carving.
Time 8h30m Yield 6 servings Number Of Ingredients 9 Steps:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
Time 1h40m Yield 10 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine the first seven ingredients. With fingers, carefully loosen skin from the turkey breast; rub half of mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with remaining mixture. Place on a rack in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before slicing; discard toothpicks.
Time 5h15m Yield 12 servings. Number Of Ingredients 7 Steps:
Line bottom of a greased 6-qt. slow cooker with three-fourths of the lemon slices. Place turkey over lemons, breast side up. Mix parsley, garlic, lemon zest, pepper seasoning and salt; rub over turkey. Top with remaining lemon slices. Cook, covered, on low until turkey is tender, 5-6 hours., Remove turkey from slow cooker; tent with foil. Let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for sauce; serve with turkey.
More about “tequila lime roasted turkey breast recipes”
Time P1DT1h30m Yield 10 serving(s) Number Of Ingredients 13 Steps:
Place pork in a large zip-type plastic bag. Combine tequila, lime juice, oil, garlic and 1/8 tsp salt in bowl and por over pork in bag. Seal and refrigerate 24-48 hours. Remove pork from bag and discard marinade. Pat pork dry. Heat oven to 350°F. Mix remaining ingredients in bowl and pat mixture over all surfaces of pork. Place pork on a rack in shallow roasting pan. Roast 1-1 1/2 hours until internal temperature reaches 150°F Remove from oven and let rest 10 minutes (internal temperature will rise to around 160F). Slice and serve. NOTE: This could probably be done on a grill, too, but cook time might need adjusting.
