Free Recipe Glazed Turkey with Roasted Peppers
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 15
Ingredients for Glazed Turkey with Roasted Peppers Recipe
2-1/2 lb Red bell peppers, (5 medium)
1/2 ts Salt
10-1/2 oz Red pepper jelly, (1 can)
-melted and divided
6 lb Turkey breast, (1 whole)
-skinned
Vegetable cooking spray
1/2 lb Red bell pepper, (1 medium)
-cut into strips
1 lb Green bell peppers, (2
-medium) cut into strips
1 lb Yellow bell peppers, (2
-medium) cut into strips
Fresh cilantro sprigs,
-(optional)
Glazed Turkey with Roasted Peppers Preparation
Cut 5 red bell peppers in half lengthwise; discard the seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet, and flatten with palm of hand. Broil 3 inches from heat for 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes. Peel and discard skins. Place roasted peppers in food processor; process until smooth. Spoon into a bowl; stir in salt and 1/2 cup melted jelly. Spoon 1 cup of pepper puree into a small bowl, and set aside to serve with cooked turkey. Place turkey breast on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert meat thermometer into turkey breast, making sure it does not touch bone. Brush pepper puree over the turkey. Bake at 325 degrees for 2-1/4 hours; baste turkey with the pepper puree occasionally. Toss bell pepper strips with remaining melted jelly. Place pepper strips around turkey; bake an additional 30 minutes or until meat thermometer registers 170 degrees. Cover turkey loosely with aluminum foil, and let stand for 15 minutes before slicing. Yield: 15 servings (serving size: 3 ounces turkey and 1 tablespoon puree). Per serving: 348 Calories; 12g Fat (31% calories from fat); 37g Protein; 23g Carbohydrate; 106mg Cholesterol; 177mg Sodium NOTES : Garnish with fresh cilantro, if desired. Serve with glazed bell pepper strips and 1 cup reserved pepper puree. Recipe by: Cooking Light, Nov/Dec 1994, page 117 Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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