Tequila Lime Roasted Turkey Breast Recipes

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TEQUILA LIME ROASTED TURKEY BREAST



Tequila Lime Roasted Turkey Breast image

We added some fire to roasted turkey breast with tequila, jalapeño and chili powder.

Provided by By Inspired Taste

Categories     Entree

Time 3h5m

Yield 6

Number Of Ingredients 12

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

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.

Nutrition Facts : ServingSize 1 Serving

JUICIEST GARLIC HERB ROAST TURKEY BREAST RECIPE



Juiciest Garlic Herb Roast Turkey Breast Recipe image

BEST roast trukey breast recipe! Fool-proof guide for juiciest turkey breast with perfectly crispy skin. Flavored with Mediterranean spices, garlic & herbs. See suggesgtions for what to serve along!

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 14

2 1/2 lb bone-in turkey breast (this would be 1/2 of a whole turkey breast)
Kosher salt (this is the one I use)
1 tsp/2 g ground allspice
1 tsp/2.3 g paprika
1 tsp/ 2.3 g ground black pepper
1/2 tsp/ 1.2 g nutmeg
1 head garlic (about 14 cloves, peeled and minced)
Large handful of chopped fresh parsley (about 2 ounces)
Private Reserve extra virgin olive oil
7 to 8 small shallots (peeled and halved)
7 celery sticks (cut into large pieces)
1 lb/450 g seedless red grapes
Private Reserve extra virgin olive oil
Kosher salt

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.

Nutrition Facts : Calories 254.2 kcal, Sodium 2606.7 mg, SaturatedFat 3.2 g, Carbohydrate 7.3 g, Fiber 1.4 g, Protein 30.7 g, Cholesterol 80.7 mg, ServingSize 1 serving

OVEN-ROASTED TURKEY BREAST



Oven-Roasted Turkey Breast image

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Provided by takestu2tango

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 13

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

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.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 4.3 g, Cholesterol 191.3 mg, Fat 11.8 g, Fiber 0.4 g, Protein 60.3 g, SaturatedFat 7 g, Sodium 313.8 mg, Sugar 0.3 g

TEQUILA TURKEY



Tequila Turkey image

I found this recipe on the Healthy Choice website. I actually used a pre-cooked turkey breast instead of the tenderloins and added a little red pepper with the yellow. Prep time includes refrigeration time.

Provided by TheShields

Categories     Poultry

Time 3h

Yield 5 serving(s)

Number Of Ingredients 11

1 medium tomatoes (seeded & chopped)
1/2 cup yellow bell pepper (chopped)
2 tablespoons cilantro (fresh, chopped)
2 tablespoons red wine vinegar
1 jalapeno pepper (seeded & finely chopped)
2 turkey breast tenderloins
1/3 cup lime juice (fresh)
1/4 cup tequila
2 teaspoons olive oil
1/4 teaspoon ground black pepper
cooking spray

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.

TEQUILA LIME BBQ TURKEY



Tequila Lime BBQ Turkey image

Make and share this Tequila Lime BBQ Turkey recipe from Food.com.

Provided by msintrepid

Categories     Poultry

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6

12 -14 lbs turkey, giblets removed
1 cup tequila
1/2 cup fresh squeezed lime juice
2 -4 cloves garlic, minced finely
3 tablespoons olive oil
whole fresh lime

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.

TEQUILA LIME CHICKEN



Tequila Lime Chicken image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

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.

Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams

CHILI-ROASTED TURKEY BREAST



Chili-Roasted Turkey Breast image

Chili powder gives gorgeous color to tasty turkey breast. When weather permits, I've been know to prepare it on the grill.-Sara Nowacki, Franklin, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 8

1/4 cup canola oil
1 envelope onion soup mix
4-1/2 teaspoons lime juice
1-1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 bone-in turkey breast (6 to 7 pounds)

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.

Nutrition Facts : Calories 371 calories, Fat 18g fat (4g saturated fat), Cholesterol 122mg cholesterol, Sodium 352mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

LEMON-GARLIC TURKEY BREAST



Lemon-Garlic Turkey Breast image

It's simple to prepare a main dish that easily morphs into tender slices of lunch meat. This turkey breast is hearty, healthy and easy to make!-Sandra Hall, Decatur, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 12 servings.

Number Of Ingredients 7

2 medium lemons, sliced
1 bone-in turkey breast (6 to 7 pounds), skin removed
1/4 cup minced fresh parsley
8 garlic cloves, minced
4 teaspoons grated lemon zest
2 teaspoons salt-free lemon-pepper seasoning
1-1/2 teaspoons salt

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.

Nutrition Facts : Calories 197 calories, Fat 1g fat (0 saturated fat), Cholesterol 117mg cholesterol, Sodium 371mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges

TEQUILA-LIME PORK ROAST



Tequila-Lime Pork Roast image

Boneless pork loin marinated in tequila and covered with a flavorful rub. Adapted from dLife. The recipe calls for fresh lime juice, but I used bottled (not the sweetened type) since 2 cups of lime juice is about 32 limes and that is too expensive and time consuming for a marinade :) Use 1 fresh lime for the zest and add juice from that lime to the bottled juice. Prep time includes 24 hour marinating time.

Provided by Outta Here

Categories     Pork

Time P1DT1h30m

Yield 10 serving(s)

Number Of Ingredients 13

3 lbs boneless pork loin
1 cup tequila
2 cups lime juice
1/2 cup olive oil
3 garlic cloves, peeled and crushed
1/8 teaspoon salt
1 tablespoon lime zest, grated
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon brown sugar
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice

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.

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