Glazed turkey with roasted peppers

15 Servings

Ingredients

Quantity Ingredient
2½ pounds Red bell peppers, (5 medium)
½ teaspoon Salt
10½ ounce Red pepper jelly, (1 can) melted and divided
6 pounds Turkey breast, (1 whole) skinned
Vegetable cooking spray
½ pounds Red bell pepper, (1 medium) cut into strips
1 pounds Green bell peppers, (2 medium) cut into strips
1 pounds Yellow bell peppers, (2 medium) cut into strips
Fresh cilantro sprigs, (optional)

Directions

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 ½ 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 2-¼ 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@... on Jan 28, 1997.

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