Two of the favored spices of Christmas - cinnamon and coriander - help flavor and perfume this lovely bit of bird. No one will miss the drumsticks, guaranteed, and there will still be delicious sandwiches the next day.

Nut-Crusted Turkey Breast

1 (3 to 3 1/2) pound turkey breast half with bone
1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
1/3 cup slivered almonds
1/3 cup pine nuts or slivered almonds
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon coarsely ground black pepper
1/4 cup orange marmalade
Fresh thyme and/or sage sprigs (optional)
Persimmons (optional)

1. Preheat oven to 375°F (190°C). Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. Combine oil, garlic, and salt. Brush over turkey breast. Insert a meat thermometer into the thickest part of the breast, not touching bone. Roast, uncovered, in preheated oven for 30 minutes.
2. Meanwhile, in a blender or food processor blend or process almonds and pine nuts until finely chopped. Place nuts in a small mixing bowl; stir in coriander, cinnamon, and pepper. Set aside.
3. Remove turkey breast from oven. Brush surface with orange marmalade; sprinkle nut mixture over the turkey, pressing gently so nuts adhere. Continue roasting, uncovered, for 30 to 45 minutes longer or until meat thermometer registers 170°F (80°C). Remove from oven.
4. Let the turkey stand about 15 minutes before slicing. If desired, garnish with fresh thyme and/or sage sprigs and persimmons.

Makes 8 servings.

Nutritional facts per serving (1/8 of recipe): calories: 260, total fat: 8g, saturated fat: 1g, cholesterol: 88mg, sodium: 58mg, carbohydrate: 9g, fiber: 1g, protein: 38g, vitamin A: 0%, vitamin C: 1%, calcium: 4%, iron: 14%

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.