Jalapeño Peach Turkey Breast Recipes

HOT TIMES JALAPENO TURKEY BREAST

Steps:

• Massage the turkey breast with the Hot Times Rub, making sure to get it over and under the skin without tearing. Place the breast in a plastic bag and refrigerate overnight.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey breast from the refrigerator and let it sit at room temperature for about 30 minutes. Cut a 3-foot piece of cheesecloth and dampen it thoroughly with water. Wrap the breast in the cheesecloth and tie the ends.
• Transfer the breast to the smoker, skin side up, and cook for 1 1/4 to 1 1/2 hours per pound, or until the internal temperature reaches 180 degrees F. Wet the cheesecloth down with more water at 30-minute intervals, or as appropriate for the style of smoker.
• After 4 hours, remove the cheesecloth, snipping it with scissors if necessary, and discard. Baste the turkey with the Hot Times Mop- if possible in the smoker - every 30 minutes for the remainder of the cooking time. When the turkey is finished cooking, remove it from the smoker and allow it to sit under tented foil for at least 10 minutes before carving.
• Mix ingredients together in a small bowl.
• Combine the ingredients in a saucepan and warm the mixture over low heat.

ROASTED TURKEY BREAST WITH PEACH ROSEMARY GLAZE

Steps:

• In a large bowl, whisk together 2 cups apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator 2 hours.
• Preheat oven to 425 degrees F.
• In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining 2 tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.
• Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook 15 minutes until skin begins to turn golden. Reduce the oven temperature to 350 degrees F and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 165 degrees F, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

PEACH-JALAPEñO CHUTNEY

Steps:

• Peel and pit all peaches.
• Medium dice 3 peaches and place in bowl and set aside.
• Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
• Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
• Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

JALAPENO PEACH SPREAD

Steps:

• Place peaches and jalapenos in a food processor and pulse until finely chopped.
• Pour this mixture into a Dutch oven or large saucepan.
• Add sugar and allspice and combine well.
• Stirring constantly, bring to a boil over medium-high heat, then lower the heat to medium-low.
• Cook 20 minutes over medium-low, stirring often, or until thickened.
• It will be like a thick sauce.
• Ladle into clean,sterilized,heat-resistent jars.
• Cover with clean, sterilized lids and let cool to room temperature.
• Place in refrigerator and keep chilled.
• This is not shelf stable jam (it must be refrigerated even when sealed) as it has not been heat canned.
• Use up the spread within one month or two weeks after opening.
• Serve with cream cheese on crackers.

JALAPENO-STUFFED CHICKEN BREAST

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place jalapeno peppers on a microwave-safe plate. Microwave on high power until soft but still plump, 1 to 2 minutes. Remove and discard seeds. Dice peppers.
• Mix diced peppers, Monterey Jack cheese, onion, cream cheese, garlic, and cumin together in a bowl.
• Make a pocket in each chicken breast, being careful not to cut through the sides or bottom, as follows: Make a vertical slice in the top center of each breast, starting about 1/2 inch in from each edge. Starting inside the vertical slit, cut horizontally into the chicken breast in both directions; this should leave you with a nice pocket.
• Press 1/4 of the pepper-cheese mixture into each breast. Close and secure with toothpicks. Spray chicken breasts with cooking spray and season with salt.
• Place chicken on the preheated grill with toothpicks facing upwards. Grill for 12 minutes, then turn and cook until no longer pink in the center and the juices run clear, 3 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.

JALAPEñO-PEACH TURKEY BREAST

Steps:

• 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.