1 (5 lb.) boneless turkey breast, roasting chicken
Reynolds baking bag
Flour
1 c. California Rose' wine
1/4 c. wine vinegar
2/3 c. cooking oil
1 tsp. dry mustard
1 tbsp. seasoned salt
1 tsp. seasoned pepper
1/2 tsp. oregano
1/4 c. honey or brown sugar
2 tsp. grated onion
1 sm. clove garlic, finely crushed

Mix all but the first 3 ingredients (meat cooking bag, flour) in a medium saucepan. Heat to blend flavors, bring only to boiling. Cool.

Put flour in baking bag; add meat and cooled basting sauce. Seal bag, bake in 350 degree oven until internal temperature of 185 degrees (about 1 1/2 hours).

For a non-alcoholic version substitute one or more bottles of Italian salad dressing.

Remove meat from bag; pour sauce into pan; thicken with flour while heating gently. Serve as a gravy.