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1
For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
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2
Place turkey breast in a self-sealing plastic bag set in a large bowl.
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3
Pour marinade over turkey.
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4
Seal bag; turn to coat breast.
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5
Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
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6
Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
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7
Discard any remaining marinade.
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8
Place turkey, skin side up, on a rack in a shallow roasting pan.
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9
Insert a meat thermometer into thickest part of the breast, without touching bone.
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10
Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
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11
Transfer turkey to a cutting board, cover with foil.
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12
Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
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13
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
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14
To serve, thinly slice 1/3 of the turkey breast.
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15
Serve with the margarita sauce.
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16
Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
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17
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.
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18
Seal and refrigerate up to 3 days or label and freeze up to 3 months.
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19
*This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
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20
Before using, thaw turkey overnight in refrigerator, if frozen.
