Best Turkey Ever

I am eating the best turkey I've ever had in my life, so good I might have to nudge my mom aside and make this Thanksgiving's meal myself (I'm sure she'd happily hand over that responsibility :) ). Last time I was at the grocery store, I bought two 1-lb. white honeysuckle turkey breasts and froze both of them. I'm already thinking ahead about how I'll cook the other one: with Cajun seasoning or herbes de provence?

But I'm getting ahead of myself. After I thawed this turkey breast by leaving it in lukewarm water for a while, I put it in a foil packet with some of the water, plenty of olive oil, tons of hot Madras curry powder, some ginger, minced garlic, and hot pepper flakes. I sealed it up tight and put it in the oven for an hour or so at 325 degrees. It's unbelievably juicy and delicious. I can't take all the credit, though; Charlie reminded me of the foil-packet method of cooking meat, fish, and poultry in the oven. He'll be terribly embarrassed that I'm saying this, but I will anyway: Charlie can give great advice and recommendations on just about any topic. He can tell you how to fix your computer, cook your food, optimize your exercise routine, and improve your teaching. He's also excellent at recommending movies and music.