Tequila Lime Roasted Turkey Breast Recipes

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.

Steps:

• In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
• Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
• Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

Steps:

• In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
• Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
• Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.

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.

Steps:

• Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.

Steps:

• Melt butter in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. Add cumin and ancho powder; cook 1 min., stirring occasionally. Stir in 3 cups water; bring to boil. Add stuffing mixes; mix well. Cover; remove from heat. Let stand 5 min.; fluff with fork. Cool 15 min.
• Meanwhile, remove and discard neck and giblets from turkey cavities. Free legs from tucked position, but do not cut the band of skin. Place turkey, breast side up, in roasting pan.
• Heat oven to 325ºF. Stuff turkey with stuffing mixture; turn wings back to hold neck skin in place. Cover breast loosely with foil to prevent overbrowning.
• Bake 3 hours, basting occasionally with pan juices. Meanwhile, combine dressing and 3 Tbsp. each honey and lime juice.
• Uncover turkey; continue baking 45 min. to 1 hour or until done (165ºF), brushing with dressing mixture for the last 15 min. Remove turkey from oven; let stand 15 min. before carving. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining lime juice and honey. Bring to boil, stirring frequently.
• Serve turkey with warm sauce.

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.