Recipe - Glazed Turkey With Roasted Peppers

2 One half pound Red bell peppers, (5 medium)
One half teaspoon Salt
10 One half ounce Red pepper jelly, (1 can)
melted and divided
6 pound Turkey breast, (1 whole)
skinned
Vegetable cooking spray
One half pound Red bell pepper, (1 medium)
cut into strips
1 pound Green bell peppers, (2
medium) cut into strips
1 pound Yellow bell peppers, (2
medium) cut into strips
Fresh cilantro sprigs,
(optional)

Cut 5 red bell peppers in half lengthwise; discard the seeds and membranes.

Place peppers, skin side up, on a foillined baking sheet, and flatten with
palm of hand.

Broil 3 inches from heat for 12 minutes or until blackened and charred.
Place in a ziptop heavyduty 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 One half 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 2One fourth 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 MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.