Serves: 6
Total Calories: 726

FOR THE PASTE:
1 tablespoon black peppercorn
1 tablespoon cumin seeds
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon dried sage
1 teaspoon granulated garlic
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil

4 to 5 pounds turkeys breast (with bone), split in half

FOR THE JAM:
6 firm ripe peaches, peeled and finely chopped (about 4 cups)
1 cup peach preserves
2/3 cup peach nectar
1/4 cup granulated sugar
2 tablespoons cider vinegar
4 jalapeño peppers, stemmed, seeded, and minced
1 tablespoon chopped fresh cilantro
mesquite chunks or chips soaked in water for at least 30 minutes
vegetable oil
kosher salt

TO MAKE THE PASTE: Crush the peppercorns and cumin seeds, then combine with the remaining paste ingredients.

Rinse the turkey under cold water and pat dry with paper towels. Coat with the paste. Place in a large, resealable plastic bag, press the air out of the bag, and seal tightly. Refrigerate for 8 to 24 hours.

TO MAKE THE JAM: In a heavy-bottomed saucepan combine the peaches, preserves, juice, sugar, and vinegar. Bring to a boil, then reduce heat to medium-low and continue cooking, stirring often, until the peaches are cooked and the liquid has thickened, 30 to 40 minutes. Allow to cool for 10 minutes, then pour into a food processor and process until smooth. Add the jalapeños and cilantro. Cool to room temperature, cover, and refrigerate. (The jam may be made up to 3 days in advance. Bring to room temperature before serving.)

Follow the grill's instructions for using wood chunks. Lightly brush or spray the turkey with vegetable oil and season with salt. Grill, skin side up, over Indirect Medium heat until the internal temperature reaches 170°F, 1 to 1 1/2 hours. Allow to cool for 20 minutes before slicing. Serve warm with the jam.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 726
Calories from Fat: 307

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Poultry
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Butterflied Thai Chicken
Buttermilk Herbed Chicken Thighs
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Carolina Pulled Barbecue Chicken
Chicken Breasts With Tapenade
Chicken On A Stick With An Asian Dip
Chicken Penne
Chicken Under Bricks
Citrus-Avocado Chicken Breasts
Classic Barbecued Chicken Breasts
Classic Grilled Turkey
Cranberry-Orange Brined Smoked Turkey
Delicious Turkey Gravy
Far Eastern Chicken Legs
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Game Hens With Sage-Rice Stuffing
Greek Garlic Chicken
Grilled Chicken Tacos
Halved Chicken With Mustard Marinade
Hickory-Smoked Turkey Legs
Honey-Lime Glazed Cornish Game Hens
Honey-Mustard Chicken Breasts
Italian Chicken Kabobs
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Kingston Jerk Chicken
Lemongrass Chicken Breasts
Margarita Chicken Breasts
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Mesquite-Roasted Chicken
Mike's Chicken Kabobs
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