Secret Recipes

Roast Glazed Turkey Breast with Roasted Peppers

• 5 red bell peppers (about 2 1/2 lbs)
• 1/2 tsp salt
• 1 (10 1/2-oz) can red pepper jelly, melted and divided use
• 6 lbs Honeysuckle White Turkey Breast, skinned
• Vegetable cooking spray as needed
• 1 medium red bell pepper, cut into strips
• 2 green bell peppers, cut into strips
• 2 yellow bell peppers, cut into strips
• 8 sprigs Fresh cilantro 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 skin.

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°F 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°F.

Cover turkey loosely with aluminum foil, and let stand for 15 minutes before slicing. Garnish with fresh cilantro, if desired. Serve with glazed bell pepper strips and 1 cup reserved pepper puree.

Servings:

12

Source:

The National Turkey Federation