Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 Red bell peppers - diced

  3. 3 Jalapeno peppers - (to 4) - diced

  4. 1/4 cup 36g / 1 1/3oz Finely-chopped shallots

  5. 1 teaspoon 5ml Worcestershire sauce

  6. 1/4 teaspoon 1 1/3ml Cayenne pepper

  7. 1 cup 237ml Water

  8. 1 cup 62g / 2 1/5oz Red currant jelly

  9. 14 lbs 6356g / 224oz Turkey

  10. 3 Bay leaves

  11. 2 tablespoons 30ml Dry rosemary

  12. 2 tablespoons 30ml Dry thyme

  13. 2 tablespoons 30ml Dry savory

  14. 2 tablespoons 30ml Onions - chopped (small) Salt - to taste Freshly-ground black pepper - to taste

  15. 4 tablespoons 60ml Butter

  16. 2 cups 474ml Water

Instructions Jump to Ingredients ↑

  1. Recipe 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.


Send feedback