New england pepper jelly glazed turkey
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | Red bell peppers; diced | |
| 3 | Jalapeno peppers - (to 4); diced | |
| ¼ | cup | Finely-chopped shallots |
| 1 | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Cayenne pepper |
| 1 | cup | Water |
| 1 | cup | Red currant jelly |
| 14 | pounds | Turkey |
| 3 | Bay leaves | |
| 2 | tablespoons | Dry rosemary |
| 2 | tablespoons | Dry thyme |
| 2 | tablespoons | Dry savory |
| 2 | smalls | Onions; chopped |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | tablespoons | Butter |
| 2 | cups | Water |
Directions
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.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C43)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.