Glazed Turkey With Roasted Peppers Recipe - Cooking Index
Glazed Turkey With Roasted Peppers Recipe - Cooking Index
| 2 1/2 lbs | 1135g / 40oz | Red bell peppers - (5 medium) |
| 1/2 teaspoon | 2.5ml | Salt |
| 10 1/2 oz | 298g | Red pepper jelly - (1 can) |
| Melted and divided | ||
| 6 lbs | 2724g / 96oz | Turkey breast - (1 whole) skinned |
| Vegetable cooking spray | ||
| 1/2 lb | 227g / 8oz | Red bell pepper - (1 medium) |
| Cut into strips | ||
| 1 lb | 454g / 16oz | Green bell peppers - (2 medium) |
| Cut into strips | ||
| 1 lb | 454g / 16oz | Yellow bell peppers - (2 medium) |
| Cut into strips | ||
| Fresh cilantro sprigs - (optional) |
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
By [email protected] on Jan 28, 1997
Source:
Cooking Light, Nov/Dec 1994, page 117
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