Enjoy This Recipe Courtesy of Chef Les Kincaid 

Pepper Jelly Glazed Turkey

2 tablespoons olive oil 
2 red bell peppers, diced 
3 to 4 jalapeno peppers, diced 
1/4 cup finely chopped shallots 
1 teaspoon Worcestershire sauce 
1 teaspoon cayenne pepper 
1 cup water 
1 cup red currant jelly 
One 14 pound turkey 
3 whole bay leaves 
2 tablespoons each of dry rosemary, thyme and savory 
2 small onions, chopped 
Kosher salt and pepper to taste 
4 tablespoons sweet butter 
2 cups water

Preheat oven to 325 degrees F. 
Put the oil into a large pot set over medium heat. Add the bell peppers, jalapeno, shallots, Worcestershire and cayenne, and sweat 5 for 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 quick - read meat thermometer indicates an internal temperature of 165 degrees. Allow resting for 30 minutes before carving.

Yield:  10 to 12 servings​

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