Servings: 4
Preparation: 15 minutes
Cooking: 44 to 50 minutes
Ingredients
1 Quebec turkey breast
90 ml (6 tbsp) peach jam
2 cloves garlic, chopped
4 sprigs thyme, leaves removed
5 ml (1 tsp) ground pepper
60 ml (4 tbsp) butter, cubed
8 slices bacon
4 peaches, halved
4 portions cooked potatoes
4 portions green vegetables
Salt and pepper to taste
Preparation
Preheat the barbecue to maximum.
Using a knife, cut the turkey breast to flatten it as much as possible. Salt and pepper.
In a bowl, mix the peach jam, garlic, thyme, pepper and salt.
On the inside of the open breast, spread the prepared mixture, the butter cubes, then close the breast into a roast.
Wrap the bacon around and tie the roast.
Arrange the peaches on the grill and grill for 2 minutes on each side. Remove and set aside.
Turn off one of the burners on the grill. At a temperature of 180 to 190 °C (350 to 375 °F, on the grill above the extinguished burner, place the roast, close the lid and cook, using indirect cooking, for 40 to 45 minutes,
For a good cooking, the internal temperature of the roast should be 74 °C (165 °F).
Remember to warm the peaches on the grill, at the end of cooking the roast.
Serve, accompanied by potatoes and green vegetables.
