{"id":1087,"date":"2014-12-25T17:27:30","date_gmt":"2014-12-25T21:27:30","guid":{"rendered":"http:\/\/goddessgrub.com\/blog\/?p=1087"},"modified":"2017-12-26T04:45:27","modified_gmt":"2017-12-26T08:45:27","slug":"oven-bag-turkey-breast-with-a-hot-fruit-chutney","status":"publish","type":"post","link":"http:\/\/goddessgrub.com\/blog\/oven-bag-turkey-breast-with-a-hot-fruit-chutney\/","title":{"rendered":"Oven bag turkey breast with a hot fruit chutney"},"content":{"rendered":"<p><a href=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2014\/12\/turkey-breast.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1088\" src=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2014\/12\/turkey-breast.jpg\" alt=\"turkey breast\" width=\"292\" height=\"288\" \/><\/a><span style=\"color: #000000;\">For Christmas, I prepared a<\/span> <a href=\"http:\/\/horizonsmagazine.com\/blog\/?p=39106\">turkey breast in an oven bag<\/a>.<span style=\"color: #000000;\">\u00a0 I first made a mixture of:<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Two tablespoons<\/strong> of flour, two tablespoons each of fresh chopped rosemary, sage, thyme.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>One tablespoon<\/strong> each tarragon, onion powder, garlic powder, curry powder.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>A half teaspoon<\/strong> ground cinnamon and crushed mustard seed, salt and pepper.<\/span><br \/>\n<span style=\"color: #000000;\"> I mixed it well, then placed 1\/3 of the mixture in a roasting bag and shook it all around to coat the bag.\u00a0 I cuffed the top of the roasting bag down to make it easy to put my turkey breast in there after I&#8217;d seasoned it.\u00a0 To the flour and herb mixture, I added 3 tablespoons of olive oil and mixed it into a gooey paste,\u00a0 I put on kitchen gloves and rinsed the bird off and dried it well.\u00a0 I then rubbed it down with the oil and herb mixture , under the skin, too, and placed it in the cooking bag.\u00a0 The 7 pound breast went into a 325 oven for 105 minutes.\u00a0 It was flavorful and juicy and clean up was a snap.\u00a0\u00a0\u00a0\u00a0 <!--more--><\/span><\/p>\n<p><span style=\"color: #000000;\"><a href=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2014\/12\/chutney-relish-salsa.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-1083\" src=\"http:\/\/goddessgrub.com\/blog\/wp-content\/uploads\/2014\/12\/chutney-relish-salsa.jpg\" alt=\"chutney relish salsa\" width=\"236\" height=\"246\" \/><\/a>I made a<\/span> <a href=\"http:\/\/goddessgrub.com\/blog\/?p=1082\">a fruit chutney<\/a> <span style=\"color: #000000;\">to go with the turkey.\u00a0 It&#8217;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. \u00a0 I then covered the mixture with white vinegar just covering the fruits.\u00a0 I let it slowly simmer and thicken. It was just the right combination of sweet and sour with a hot bite at the end.\u00a0 This chutney is what I use in place of cranberry sauce for holiday dinners, also to replace fruit jam.\u00a0 Tasting it after it had sat in the fridge all day, I realize I went heavy on the sriracha, so I&#8217;m glad I forgot the ginger.<\/span><\/p>\n<p><span style=\"color: #000000;\">I may do this for Thanksgiving next year.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For Christmas, I prepared a turkey breast in an oven bag.\u00a0 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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-1087","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5vW9k-hx","_links":{"self":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1087","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/comments?post=1087"}],"version-history":[{"count":4,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1087\/revisions"}],"predecessor-version":[{"id":1443,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/posts\/1087\/revisions\/1443"}],"wp:attachment":[{"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/media?parent=1087"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/categories?post=1087"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/goddessgrub.com\/blog\/wp-json\/wp\/v2\/tags?post=1087"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}