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New England Pepper Jelly Glazed Turkey

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CATEGORY CUISINE TAG YIELD
New England Mike04 10 servings

INGREDIENTS

2 tb Olive oil
2 Red bell peppers; diced
3 Jalapeno peppers – (to 4); diced
1/4 c Finely-chopped shallots
1 ts Worcestershire sauce
1/4 ts Cayenne pepper
1 c Water
1 c Red currant jelly
14 lb Turkey
3 Bay leaves
2 tb Dry rosemary
2 tb Dry thyme
2 tb Dry savory
2 sm Onions; chopped
Salt; to taste
Freshly-ground black pepper; to taste
4 tb Butter
2 c Water

INSTRUCTIONS

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@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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