Served at the 2021 Farmers’ Table Wine Trail, Hermannhof Winery
5 cups chopped peeled peaches
3 Tbsp minced peeled fresh ginger
1 1/2 cups finely chopped red onion
1/2 tsp salt
1/2 cup packed brown sugar
1/2 cup white wine vinegar
5-7 lbs. whole turkey breast
1/4 cup olive oil
1 minced seeded jalapeno pepper
1/2 cup chopped fresh cilantro
2 Tbsp fresh lime juice
Thaw turkey in the refrigerator (2-3 days). After thawed, leave out at room temperature for 1 to 1.5 hours. Fill a bread loaf pan halfway with water or your favorite liquid (beer, cider, etc).
Place the pan of liquid in the bottom of the BBQ smoker and surround it with charcoal. After the charcoal is going well, adjust top and bottom vents to achieve 275-300°F. Pat turkey dry, season with your favorite seasonings, and rub with olive oil. Smoke turkey until thickest part reads 165°F (about 3 hours).
While turkey is smoking, make the chutney: Combine the first 6 ingredients in a saucepan and bring to a boil. Cover, reduce heat and simmer for 45 minutes. Stir in jalapeno. Simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro and lime juice. Cool to room temperature. Spoon over warm turkey and serve.
Serve with Hermannhof Vignoles!
