Turkey Breast with Jalapeno-Peach Jam

Adapted from Weber's Big Book of Grilling.

Paste
2 Tbs. black peppercorns
2 Tbs. cumin seed
2 Tbs. chili powder
2 Tbs. dried oregano
2 Tbs. dried sage
2 tsp. granulated garlic or 1 tsp. garlic powder
1/2 cup fresh lime juice
3 Tbs. extra-virgin olive oil

1 bone-in turkey breast, about 8 lbs.

Jam
3 firm ripe peaches, peeled and finely chopped (about 2 cups)
1/2 cup apricot or peach preserves
1/3 cup peach juice
2 Tbs. granulated sugar
1 Tbs. cider vinegar
2 jalapeno peppers, stemmed, seeded, and minced
1 1/2 tsp. chopped fresh cilantro

Canola oil
Kosher salt

Crush the peppercorns and cumin seed, then combine with the remaining paste ingredients.

Coat the turkey breast with the paste.  Place in a large, resealable bag, press the air out of the bag, and seal tightly.  Refrigerate for 8 to 24 hours.

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 then 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 jalapenos and cilantro.  Cool to room temperature, cover, and refrigerate.  (The jam may be made up to three day sin advance.  Bring to room temperature before serving.)

Follow the cooking instructions listed on the package of your turkey breast.  It will be about 3 1/4 hours at 325 F for an 8 lb. turkey.  A meat thermometer inserted in the thickest part should read 170 F.  RecipeTips.com has a pretty good guide for how long to cook a turkey using various methods and temperatures.

Allow turkey to rest for 20 minutes prior to slicing.  Serve warm with jam.

Notes:
- I'm not sure a resealable plastic bag large enough to accommodate the turkey exists, so I'l be honest: I used a clean, plain plastic, 13-gallon trash bag and tied a knot in it, then set it in a casserole dish, just in case.
- The jam ingredients were doubled in the original recipe, but it makes a TON, so I've cut it.
- The recipe also calls for mesquite wood chunks or chips, which I purchased but forgot to use.  Rather disappointing.  I've read that you can use them in the oven, but since I didn't actually try it, I'll just give you the link on how to do it.
- Technically this is a grilling recipe, but we decided to make it in the oven when we realized how long it would take to cook an 8 lb. bone-in turkey breast on the grill (we couldn't find 4-5 lb.-breasts as the original recipe called for).  If you opt to try it on the trill (I'm sure it would be delicious!), then follow these instructions:

"Prepare the grill for indirect cooking over medium heat (350-450 F).
"Follow the grill's instructions for using wood chunks (soaked for at least 30 minutes).  Lightly coat the turkey with canola oil and season with salt.  Brush the cooking grates clean.  Grill the turkey breast, skin side up, over indirect medium heat, with the lid closed, until the internal temperature reaches 165 F, 1 to 1 1/2 hours (remember, this is for a 4-5 lb. turkey).  Remove from the grill and let rest for 20 minutes before slicing (the internal temperature will rise 5-10 degrees during this time."

Pickled Jalapenos

From Bobby Flay's Burgers, Fries, & Shakes, page 114.

Makes 15 jalapenos. Allow to pickle in the fridge for at least 24 hours before using.

Pickled Jalapenos:

15 jalapeno chiles

2 cups red wine vinegar

2 cups white wine vinegar

2 Tbs. kosher salt

2 Tbs. sugar

1/2 tsp. coriander seeds

1/2 tsp. black peppercorns

1/2 tsp. fennel seeds

1/2 tsp. mustard seeds

1/2 tsp. cumin seeds

1. Bring a medium pan of salted water to a boil. Add the jalapenos to the water and blanch for 2 minutes. Drain well, pat dry with paper towels, and let cool slightly. Using a small paring knife, make a small slit in the center of each jalapeno and place in a small nonreactive bowl that has a tight-fitting lid.

2. Combine the red and white wine vinegars, the salt, sugar, coriander seeds, peppercorns, fennel seeds, mustard seeds, and cumin seeds in a medium nonreactive saucepan and bring to a boil over high heat. Cook until the sugar and salt dissolve, about 2 minutes. Remove from the heat and let cool to room temperature.

3. Pour the mixture over the jalapenos, cover, and refrigerate for at least 24 hours and up to 1 week, stirring the mixture at least once during this time. Drain before serving, discarding the liquid and aromatics.

Notes:

- I halved the recipe, and I still have most of them in my fridge. He's got a couple other burgers in the book that call for them, but perhaps it would be wise to quarter it next time.

- I realized late at night while I was pickling the jalapenos that I didn't have cumin seeds or white wine vinegar. I discovered that caraway seeds can substitute cumin seeds at half quantity (so the recipe above would use 1/4 tsp. caraway seeds instead of 1/2 tsp. cumin seeds). My white wine vinegar substitute likely wasn't what it should have been, but I used what I had . . . which would translate to 1/2 cup white vinegar and 1/2 cup apple cider vinegar.