Toasting seeds brings out their flavor, and you will be able to identify the cumin and coriander in the Indian marinade we use here. The longer you marinate the turkey, the better. We suggest 24 hours.
You will need several accompaniments to serve with this. The reason we are advocating Yam and Fennel Salad is that it marries beautifully with the turkey. The salad has a pinch of cinnamon in the dressing.
1 turkey breast, 5 to 8 pounds
1 red onion
4 garlic cloves
1 tablespoon coriander seeds
½ cup extra-virgin olive oil
½ cup white vinegar
2 tablespoons brown sugar
1 teaspoon dried thyme
1 tablespoon salt
1 teaspoon freshly ground black pepper
Put the turkey breast in a container large enough to hold it snugly. (A large resealable plastic bag works very well for this.)
Peel, trim and dice the onion into small cubes. Peel, trim and crush the garlic cloves.
In a small, dry skillet, roast the cumin and coriander seeds over low heat, stirring constantly, until they turn a shade darker. Remove from the heat and pour into a small bread.
Add the onion, garlic, olive oil, vinegar, brown sugar, thyme, salt, and pepper and stir well to combine. Pour the marinade over the breast, cover the container (or seal the bag), and marinate in the refrigerator for 24 hours before roasting. If the liquid does not cover the breast, turn the turkey occasionally.
Roast, bone, and slice the turkey following the directions on page 340. Arrange the slices on a platter. Best served within 1 hour of slices; hold at room temperature for maximum flavor.