Peach Whiskey BBQ Sauce Grilled Wild Turkey

I love to cook wild turkey breast on the grill. This peachy homemade sauce is the perfect way to dress it up and load it with tons of flavor. Make the sauce before hand, up to a few days before if you want. Just keep it in the refrigerator until ready to use.

Fresh or canned peaches and Peach Crown Royal form the base for this tasty BBQ sauce. Images by author

To make the sauce, dice fresh or canned peaches until you have about 2 cups. Add the peaches to a saucepan over medium heat.

Finely dice the peaches. You can blend them after cooking if you desire a smoother sauce.

Crown Royal Peach whiskey adds rich flavor to the sauce. Add it and remaining ingredients to the pan. Bring the mixture to a boil. Don’t worry about the alcohol in the whiskey. It will evaporate when the sauce boils, leaving only the flavor behind.

Crown Royal Peach adds flavor and richness to the sauce.

Reduce the heat and simmer the sauce for 10 to 15 minutes. At this point, you have a choice. You can leave the sauce chunky, with clear pieces of peach visible, or you can hit it with an immersion blender or pour it into an upright blender and process until smooth. The flavor is the same, and the choice just depends on your texture preference.

Simmer the sauce and blend after cooking if you want it smoother.

Once the sauce is ready, light the grill and bring it to about 350 degrees. Slice the turkey breast against the grain for tenderness. Once you have the turkey sliced, season it on both sides with your favorite salt/pepper/garlic seasoning blend. I use Realtree APX.

Slice and season the turkey breast.

Place the turkey on the grill and brush the top with the peach sauce. Flip every few minutes, saucing with each turn. Keep a close eye on it, the high sugar content in the sauce can flame and burn your turkey if you walk away.

Baste the turkey with sauce every few minutes.

Cook until the turkey reaches about 150-155 degrees internal. Remove from the grill and sauce again just before serving.

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