Margarita Roast Turkey Breast Oamc Recipes

Steps:

• 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.

Steps:

• Place all ingredients into slow cooker (or gallon freezer bag if freezing).
• Cook on crock pot low setting 8-10 hours.

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.

Steps:

• Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking.
• Wash breast and pat dry.
• Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.).
• Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast.
• Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast.
• Massage the skin to grind the seasoning mix into the meat as much as possible.
• Using a meat fork, pierce the breast (through the skin) many times.
• If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step.
• Rub olive or canola oil over skin of breast, massaging well.
• Pour water and vinegar into crock pot.
• Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13.
• Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190°F.
• If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices.
• Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).