• Prep Time:
  • Cooking Time:
  • Serves: 15 Servings

Glazed Turkey with Roasted Peppers

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 1/2 lb Red bell peppers, (5 medium)
  • 1/2 ts Salt
  • 10 1/2 oz Red pepper jelly, (1 can)
  • -melted and divided
  • 6 lb Turkey breast, (1 whole)
  • -skinned
  • Vegetable cooking spray
  • 1/2 lb Red bell pepper, (1 medium)
  • -cut into strips
  • 1 lb Green bell peppers, (2
  • -medium) cut into strips
  • 1 lb 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 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 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 degrees 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 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.

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