Heat the oil in a medium saucepan set over medium heat. Add the red onion and ginger. Cook, stirring occasionally, for 3 minutes or until softened. Add the cinnamon, coriander, allspice, cayenne, salt and cloves. Cook, stirring, for 2 minutes or until fragrant.

Add the sugar, orange juice and red wine vinegar; bring to a boil. Stir in the cranberries and return to a boil. Reduce the heat and simmer, stirring occasionally, for 20 to 25 minutes or until cranberries pop and the mixture has thickened.

Chill completely before serving. Chutney will continue to thicken as it cools.

Sprinkle both sides of each burger with poultry seasoning. Prepare the turkey burgers according to package directions.

To assemble, layer spinach, a burger, Brie and chutney on each bun.

For easy entertaining, serve any leftover chutney with cheese and flat bread or crackers.

Serve burgers with baked sweet potato wedges.

For easy slicing, cut Brie cheese when it's cold and let the slices come to room temperature while grilling the burgers so it melts when layered on the bun.