Shelly's Recipe

COLONIAL FLAIR TURKEY BREAST

Category: Turkey

1 turkey breast (about 6 lbs)
3/4 cup molasses
10 oz jar jalapeno jelly
1 cup guava nectar (canned drink)
1 cup red wine
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp olive oil
2 lbs butternut winter squash, peeled and cut into French fry type strips
1 large red onion, sliced 1/4 inch

Defrost turkey breast in refrigerator (about 24 hours). Preheat oven to 350.

Rinse and dry breast then season with salt and pepper. Place the turkey in a roasting pan over a bed of the butternut squash and red onions. Mix molasses, Jalapeno jelly, guava nectar and red wine in sauce pan. Bring mixture to a boil and remove from heat. Add oil to mixture and blend in well. Pour half of the mixture over the turkey and bake at 350 covered loosely with foil.

After 30 minutes add 1/2 cup water to roasting pan and stir to loosen drippings. Baste with drippings in pan every 15 minutes. After 1 hour uncover and continue cooking at 325 basting every 15 minutes for 11/2 hour or until meat thermometer reads 170. Remove and serve sliced with baked vegetables and remaining sauce that has been reheated. Serves 4