Spiced Roast Turkey Breast

Prepare brine: In 2-quart saucepan, heat 1 cup water with sugar, salt, coriander seeds, pepper, and ginger to boiling over high heat. Reduce heat to low; cover and simmer 2 minutes. Remove saucepan from heat and add 3 cups ice water.

Place turkey breast in large self-sealing plastic bag with brine and garlic. Seal bag, pressing out excess air. Place bag in bowl or in small roasting pan and refrigerate breast 24 to 48 hours.

Preheat oven to 350 degrees F. Remove breast from bag; discard brine and garlic. Place breast on rack in small roasting pan (14 by 10 1/2 inches). Insert meat thermometer into thickest part of breast. Roast 1 hour and 10 minutes.

Meanwhile, in cup, mix brown sugar and mustard. Brush mustard glaze over turkey breast. Roast 20 minutes longer or until temperature on meat thermometer reaches 165 degrees F (temperature will rise 5 degrees upon standing). Transfer breast to cutting board and let stand 10 minutes to set juices for easier slicing. Serve hot, or cover and refrigerate to serve cold.

Note: You may have to buy a bone-in breast weighing about 6 to 7 pounds. Ask the butcher to bone it for you (or do it yourself).