{"id":39106,"date":"2014-12-25T16:15:06","date_gmt":"2014-12-25T21:15:06","guid":{"rendered":"http:\/\/horizonsmagazine.com\/blog\/?p=39106"},"modified":"2017-12-26T04:09:17","modified_gmt":"2017-12-26T09:09:17","slug":"christmas-day-2014-my-first-turkey-breast-in-an-oven-bag","status":"publish","type":"post","link":"http:\/\/horizonsmagazine.com\/blog\/christmas-day-2014-my-first-turkey-breast-in-an-oven-bag\/","title":{"rendered":"Christmas Day 2014 — my first turkey breast in an oven bag"},"content":{"rendered":"
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……………..I rubbed it with a lot of fresh rosemary<\/p><\/div>\n

After debating how to prepare it, I cooked a turkey breast in an oven bag — first time ever. The meat took on the flavor of the fresh herbs I rubbed it with: fresh chopped rosemary, sage, thyme, tarragon.\u00a0 It was the first turkey breast I’ve ever cooked that was juicy and flavorful. It weighed almost 7 lbs and cooked at 325 for 15 minutes per pound — 101 minutes. The internal temp was 165 when I pulled it out and rose to 185 after sitting.\u00a0 We had baked potatoes and I filled acorn squash halves with an eggplant, herb and crouton stuffing.\u00a0 I had a saute of fresh broccoli and green beans with red pepper, and made my fave fresh broccoli salad <\/a>that didn’t make it to the table.\u00a0 The morning was spent in kitchen prep, and doing the dance of moving things from a large pot to a small pot.\u00a0 I wash everything as I go. When I’m done cooking, the kitchen is clean before I sit down to eat. I recall one of us kids always had to do dishes as part of our chores for allowance, and there were always a ton of dishes for the family after dinner. I broke the chain of that family curse!<\/p>\n

RELATED: My Thanksgiving 2014 (fruit chutney recipe!)<\/a>
\nSome favorite vegan Thanksgiving recipes here<\/a><\/p>\n

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