2 teaspoons (10 ml) mustard seeds, coarsely ground

1/2 teaspoon (2.5 ml) black peppercorns, coarsely ground

1/2 teaspoon (2.5 ml) coriander seeds, coarsely ground

1/4 teaspoon (1 ml) fennel seeds, coarsely ground

1/4 teaspoon (1 ml) ground cinnamon

1 teaspoon (5 ml) salt

1 turkey roast, about 1 kg to 2-3 lbs (1.4 kg), tied

2 tablespoons (30 ml) olive oil

In a bowl, combine spices and salt. Spread spice mixture over turkey roast. Place roast in a baking dish and cover with plastic wrap. Refrigerate for 1 hour, but no more than 4 hours.

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