Preheat the oven to 425 degrees F. While oven is heating, dry turkey with a paper towel. Drizzle with 1 tablespoon olive oil and rub to cover all parts of skin and meat. Season very generously on all sides with salt and pepper.
Place turkey breast on the rack of a roasting pan or on a baking sheet and roast for 15 minutes. Without opening oven, lower heat to 350 degrees F and continue roasting for about one hour, or until a cooking thermometer reads 155 degrees F when inserted into the thickest portion of the breast.
When cooked through, remove from oven, cover with foil, and let stand for 20 minutes. Using a sharp knife, slice in between the breastbone and turkey breast meat. Working away from you, slice across and down the length of the breast, using your other hand to pull the meat away from the bone as you cut. Dice into bite-sized pieces.
In a large bowl, combine the broccoli slaw with scallion, cilantro leaves, lime, and two tablespoons of olive oil. Season with salt and pepper.
In a medium skillet over high heat, warm one tablespoon of olive oil until shimmering. Add in turkey, garlic, and chili powder, and season with salt and pepper. Remove after five minutes.
Heat corn tortillas in the microwave for 20 seconds. Top with slaw, avocado, turkey, and radishes.
Photography by Jillian Guyette. Recipe development by Robert Luessen.