Ingredients
- 1/2 cup finely chopped fresh coriander (125 mL)
- 1/3 cup finely chopped fresh parsley (75 mL)
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil (50 mL)
- 2 tablespoons lemon juice (25mL)
- 1 teaspoon paprika (5 mL)
- 1 teaspoon salt (5 mL)
- 1/2 teaspoon ground cumin (2 mL)
- 1/4 teaspoon cayenne pepper (1 mL)
- 1/4 teaspoon pepper (1 mL)
- Pinch cinnamon
- 1 boneless turkey breast (3 pounds/1.5 kg)
Steps
- Preheat oven to 325ºF (160ºC).
- In bowl, stir together coriander, parsley, garlic, oil, lemon juice, paprika, salt, cumin, cayenne pepper, pepper and cinnamon to make seasoning mixture.
- Pat turkey breast dry. Cut in half horizontally to within 1 inch (2.5 cm) of edge. Open like book. Spread half of the seasoning mixture over top. Starting at 1 long edge, roll up. Tie around each end and at centre with kitchen string. Rub remaining seasoning mixture all over turkey roll. Place on greased rack in roasting pan.
- Roast in oven for 2 hours or until juices run clear when turkey is pierced and meat thermometer registers 170ºF (75ºC). Transfer to cutting board. Tent with foil; let stand for 15 minutes. Slice thinly.
