Turkey Breast with Bacon and Guava Glaze

Heat the oven to 350° F.

Wash the breast thoroughly in plenty of water. Drain and dry with paper towel.

Leave the skin on, lift it gently, leaving the edges still attached. Brush butter underneath the skin and all over the breast.

Season with salt and pepper all over.

Place the bacon strips, extended across, side by side. Place the breast on a baking sheet with a rack, skin side up, and insert a cooking thermometer into the thickest part. Cook for half an hour or until the bacon browns.

Prepare the melado de papelón: Add three tablespoons of water and a piece of papelón (panela sugar cain) to a small pot. Cook until it starts to thicken, then add the guava and honey. Stir with a wooden spoon to combine the ingredients. Remove from the heat. Carefully open the oven (don’t get burned with the steam). Use a brush to rub some of this mixture over the turkey and place in the oven again for another half hour. If the bacon has browned too much, place some aluminum foil over the breast. Repeat this process in the next half hour, and when the internal temperature has reached 165°, the turkey is ready.

Take it out, slice it lengthwise, preferably with an electric knife.

Place on a serving plate, garnished with lettuce and fall leaves, if you wish.

Serve hot with some guava sauce on the side, and with the traditional sides: sweet potato puree, glazed carrots or whatever you may wish.