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Roasted whole turkey breast with a roasted pepper puree.

Roast Glazed Turkey Breast with Roasted Peppers

5 red bell peppers (about 2 1/2 pounds)
1/2 teaspoon salt
1 (10 1/2-ounce) can red pepper jelly, melted and divided use
6 pounds 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

1. 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.
2. 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.
3. 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.
4. 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.

Makes 12 servings.

Nutrition Facts:
Amount Per Serving
Calories: 354
Calories from fat: 102
Total fat: 11 gm
Saturated fat: 3 gm
Cholesterol: 112 mg
Sodium: 166 mg
Carbohydrate: 17 gm
Protein: 44 gm

Recipe courtesy of The National Turkey Federation. Photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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