For Christmas, I prepared a turkey breast in an oven bag.  I first made a mixture of:

Two tablespoons of flour, two tablespoons each of fresh chopped rosemary, sage, thyme.

One tablespoon each tarragon, onion powder, garlic powder, curry powder.

A half teaspoon ground cinnamon and crushed mustard seed, salt and pepper.
I mixed it well, then placed 1/3 of the mixture in a roasting bag and shook it all around to coat the bag.  I cuffed the top of the roasting bag down to make it easy to put my turkey breast in there after I’d seasoned it.  To the flour and herb mixture, I added 3 tablespoons of olive oil and mixed it into a gooey paste,  I put on kitchen gloves and rinsed the bird off and dried it well.  I then rubbed it down with the oil and herb mixture , under the skin, too, and placed it in the cooking bag.  The 7 pound breast went into a 325 oven for 105 minutes.  It was flavorful and juicy and clean up was a snap.    

I made a a fruit chutney to go with the turkey.  It’s amazing how I can boil fruits in white vinegar and get such a sweet flavor. I combined some fresh cranberries and apple, roasted onion and grape tomatoes, chopped dried apricots, raisins, dates, a fresh orange, crushed mustard seed, chili garlic paste and a dash of sriracha in a pot.   I then covered the mixture with white vinegar just covering the fruits.  I let it slowly simmer and thicken. It was just the right combination of sweet and sour with a hot bite at the end.  This chutney is what I use in place of cranberry sauce for holiday dinners, also to replace fruit jam.  Tasting it after it had sat in the fridge all day, I realize I went heavy on the sriracha, so I’m glad I forgot the ginger.

I may do this for Thanksgiving next year.