Turkey Breast With Stuffing

• Salt and freshly ground white pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons fresh chopped thyme leaves, or 1 teaspoon dried
• 1 fresh turkey breast with ribs and wings, about 4 pounds
• 2 medium-size whole onions, peeled, about 1/3 pound
• 2 large garlic cloves, peeled
• 1 bay leaf
• 2 tablespoons vegetable oil
• 1 1/2 cups chicken broth, fresh or canned

1. Preheat oven to 450 degrees.
2. In a small bowl, combine salt, pepper, cumin, coriander and thyme.
3. Blend well.
4. Sprinkle and rub this mixture inside and outside the breast.
5. Place breast skin side up in a roasting pan.
6. Put onions on each side, and garlic cloves and bay leaf beneath the breast.
7. Brush outside of breast with vegetable oil.
8. Put breast in oven, and roast 15 minutes.
9. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
10. Reduce heat to 425 degrees and remove foil.
11. Continue roasting 15 minutes, basting a few times.
12. Remove turkey breast from pan, and pour fat from the pan.
13. Return breast skin side up, and add the broth around it.
14. Continue roasting 10 minutes, basting twice.
15. Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving.
16. Serve with dressing and pan gravy.

salt, ground cumin, ground coriander, thyme, turkey, onions, garlic, bay leaf, vegetable oil, chicken broth

Taken from cooking.nytimes.com/recipes/176 (may not work)