BBQ Turkey Crown

This BBQ was a freezer left over from Christmas, a beautiful Turkey crown.

Marinated in a mix of greek yoghurt, poached peaches, garlic, red chillies, lemon juice and lemon zest.

BBQ’d on indirect heat and generously brushed with said marinade during cooking.

Served with roast potatoes covered in paprika and cayenne pepper and a salad with pomegranate seeds and pomegranate vinaigrette.

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