New England Pepper Jelly Glazed Turkey

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Red bell peppers - diced
3		Jalapeno peppers - (to 4) - diced
1/4 cup	36g / 1.3oz	Finely-chopped shallots
1 teaspoon	5ml	Worcestershire sauce
1/4 teaspoon	1.3ml	Cayenne pepper
1 cup	237ml	Water
1 cup	62g / 2.2oz	Red currant jelly
14 lbs	6356g / 224oz	Turkey
3		Bay leaves
2 tablespoons	30ml	Dry rosemary
2 tablespoons	30ml	Dry thyme
2 tablespoons	30ml	Dry savory
2 tablespoons	30ml	Onions - chopped (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Butter
2 cups	474ml	Water

Recipe Instructions

Preheat oven to 325 degrees.

Put the oil into a large pot set over medium heat. Add the bell peppers, jalapeno, shallots, Worcestershire and cayenne, and sweat for 5 minutes till translucent. Add water and cook for 12 to 15 minutes. Allow the mixture to cool. In a blender or food processor, puree the mixture. In a saucepan, melt the jelly. Add pepper puree and hold.

Wash the turkey in cold salted water. Fill the cavity with bay leaves, herbs and onion. Season the inside and out of the turkey with salt and pepper. Rub the butter on the skin and place on rack over water in roasting pan. Roast for 15 minutes per pound.

During the final 30 minutes of roasting time brush the turkey with the glaze. Remove the turkey from the oven when a quick-read meat thermometer indicates an internal temperature of 165 degrees. Allow to rest for 30 minutes before carving.

This recipe yields 10 to 12 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C43)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.