El Bandido Yankee Tequila – Turkey

Jim Bobs El Bandido Yankee Tequila Citrus Roasted Turkey Breast


  • 1 Bone in Whole Turkey Breast 5 – 8 lb

  • 2 jalapeno chile peppers – cut them in quarters and seeded – for a milder flavor, remove the seeds and ribs of pepper (for a spicier dish, I leave the seeds and the membranes of the pepper intact.

  • 4 cloves of garlic

  • 3 teaspoons of chili powder

  • 1 teaspoon of pepper

  • 2 teaspoons of salt

  • 2 ½ teaspoons of olive oil

  • 6 tablespoons lime juice

  • ½ cup of orange juice

  • ¼ cup of chicken broth

  • 1 lime cut it into wedges

  • 7 tablespoons of El Bandido Yankee Reposado


  1. Heat oven to 325 F – Place the Turkey Breast with skin side up, in a shallow roasting pan
  2. Place Garlic, jalapeño in a chopper or food processor, and or blender and finely chop
  3. Add Chili powder, salt, pepper, olive oil, 2 tablespoons of El Bandido Yankee Reposado, and 2 tablespoons of lime juice
  4. Process in blender or food processor, until “Criminally Smooth”
  5. Then, Loosen the Turkey Skin, using your best tools such as your fingers or a spoon,
  6. Rub garlic  & jalapeño mixture under the skin
  7. Insert a oven meat thermometer, and have it placed in deepest and thickest part of the Turkey Breast, do not touch the bone
  8. Then, pour orange juice, chicken broth and remaining El Bandido Yankee Reposado and rest of lime juice into roasting pan
  9. Then Roast uncovered for 2 hours and 30 minutes, or until the temperature of thermometer reads at least 165 F
  10. That is our ideal temperature, then remove the Turkey Breast from oven, cover in a foil, and let it stand and soak in the El Bandido Yankee Reposado mixture
  11. After 15 minutes of resting, carve the Turkey Breast and spoon the pan juices of El Bandido Yankee Reposado and Citrus over the sliced turkey and garnish with lime wedges

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