Recipe of the Month – November 2025

Ingredients

• 1½ cups orange juice
• ½ cup rum
• 2 tablespoons lime juice
• 1 tablespoon dried oregano
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 1 teaspoon ground black pepper
• 2 pounds uncooked turkey breast
• 1 tablespoon cornstarch
• ½ cup orange juice, divided
• ½ cup grapefruit juice
• ½ cup tangerine juice
• ¼ cup rice wine vinegar
• ¼ cup sugar

Directions

1. Cut the turkey breast into 1-inch cubes.
2. Slide the meat onto skewers, preferably made of sugarcane, and place the turkey skewers into a flat, non-metal dish. Set aside.
3. In a saucepan, combine the orange juice and rum, cooking over medium heat until the liquid volume is reduced by more than half.
4. Add in the lime juice, oregano, garlic powder, cumin, and black pepper, stirring to combine well. Pour the mixture over the skewered turkey, cover the dish and refrigerate it at least 30 minutes or up to 3 hours.
5. As the turkey marinates, prepare the dipping sauce. Stir the cornstarch and 2 tablespoons of orange juice in a small bowl or cup; set aside. In a saucepan, combine the remaining orange juice with the grapefruit and tangerine juices, rice wine vinegar, and sugar. Bring to a boil, then whisk in the cornstarch mixture. Reduce the heat, simmer until thickened, and then set the sauce aside to cool to room temperature.
6. Remove the pan of turkey skewers from the refrigerator and discard the marinade. Grill the turkey skewers over medium-high heat until cooked through. Serve with the sweet-and-sour dipping sauce.