Yield: 15 Servings
Measure | 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 |
\N \N | 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 |
\N \N | 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 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.