- 1 Tbsp black peppercorn
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp oregano
- 1 Tbsp minced garlic
- 1/4 cup lime juice
- 2 Tbsp olive oil
- 6 firm peaches, peeled and chopped fine
- 1 cup peach preserves
- 2/3 cup peach juice
- 1/4 cup sugar
- 2 Tbsp cider vinegar
- 4 jalapeno peppers, stemmed, seeded and chopped fine
- 1 Tbsp cilantro, chopped fine
- 1 (4 lb) turkey breast
- Canola oil
Crush the peppercorn seeds as finely as possible and combine with cumin, chili powder, oregano, minced garlic, lime juice and olive oil.Stir into a paste.
Coat the turkey with the spice blend.
Place turkey into a sealable bag, remove as much air as possible, seal and refrigerate overnight.
Mix together the peaches, preserves, peach juice, sugar and vinegar.
Bring to a boil over medium-high heat.
Reduce to medium-low and simmer for about 30 minutes, stirring often. Sauce should thicken.
Remove from heat and allow to cool for at least 10 minutes.
Place the cooled mixture into the food processor and process until very smooth.
Add the jalapeno peppers and cilantro and mix well.
Cool to room temperature then refrigerate until ready to use.
Brush the turkey breast completely with the canola oil.
Grill skin-side up over indirect medium-high heat for about an hour and 15 minutes.
Allow to cool before serving with the peach sauce.
Tip: For a crispier breast, cook over direct heat for 10 minutes before removing from the grill.