Directions

• 1 Heat oven to 325°F. Place turkey breast, skin side up, in shallow roasting pan.
• 2 In mini food processor, place Catch a Fire Jalapeno Garlic and Texas Sweet & Hot Jalapenos. Cover; process until finely chopped. Add Dave’s Ancho Powder, Cayenne Hot Pepper Sea Salt, pepper, Extravagonzo Roasted Garlic Culinary Oil, 2 tablespoons of the tequila and 2 tablespoons of the lime juice. Cover; process, using on-and-off pulses, until smooth.
• 3 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.
• 4 Pour orange juice, broth and remaining 1/4 cup each tequila and lime juice into roasting pan.
• 5 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.