Preheat the oven to 375 degrees. Place the coriander seeds and peppercorns into a sealable plastic bag and crush with a mallet until cracked and coarsely ground. Place the turkey breast into a 9×11 inch baking dish.
Rub the top of the turkey breast with the mustard. Sprinkle on the cracked coriander and pepper, pressing a bit to adhere, then sprinkle with the salt.
Cook until a thermometer inserted into thickest part of turkey registers 160 degrees, about 40-55 minutes.
Let rest, covered with foil, for 10 minutes before slicing into 1/4 inch slices.
Makes 8 servings
Serving size: 3-4 slices
Per serving: Calories 180, Total Fat 3g; (Sat Fat .5g, Mono Fat 1.5g, Poly Fat 1g); Protein 37g; Carb 12g; Fiber 1g; Cholesterol 90mg; Sodium 530mg
Excellent source of: Protein, Niacin, Vitamin B6, Phosphorous
Good source of: Riboflavin, Pantothenic Acid, Potassium, Vitamin B12
1 tablespoon whole coriander seeds
2 teaspoons whole black peppercorns
1/2 boneless turkey breast, (about 3 pounds), skin removed
2 teaspoons Dijon mustard
1/2 teaspoon salt