Instructions: Preheat oven to 325 F. Cut 5 red bell peppers in half lengthwise; discard the seeds and membranes. Place peppers, skin side up on a foil-lined baking sheet and flatten with palm of hand. Broil 3" from heat for 12 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal. Let stand 15 minutes. Peel and discard skin. Place roasted peppers in food processor or blender. Process until smooth. Spoon into a bowl. Stir in salt and 1/2 cup melted jelly. Spoon 1 cup of pepper puree into a small bowl and set aside to serve with cooked turkey.

Place turkey breast on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert meat thermometer into turkey breast, making sure it does not touch bone. Brush pepper puree over the turkey. Bake for approximately 2 1/4 hours. Baste turkey with the pepper puree occasionally. Toss bell pepper strips with remaining melted jelly. Place pepper strips around turkey and bake an additional 30 minute s or until meat thermo meter registers 180 deg.

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