AN ADAPTABLE FEAST

Spice Rub: In a small pan, over low heat, toast the coriander seeds, cool, and then coarsely grind with a pepper mill or mortar and pestle; add salt and pepper and mix. Season the turkey breast and/or thighs with the rub. (Save and store what you don’t use!)

Herb Butter: In a small bowl, combine the softened butter and sage, and season to taste with salt and pepper. Lift the skin off the turkey, and spread butter mix underneath. Brush the outside of the turkey pieces with melted butter.

Turkey: Preheat the oven to 350°F. Heat a lightly oiled cast-iron pan on the top of the stove. Lightly brown the turkey on both sides, and briefly remove from the pan. Add the shallots (or onion) and orange pieces to the pan, and place the turkey, skin side up, over them. Place the pan in the oven to roast for approximately 45-60 minutes; internal temperature should read 165°F. The spice-rub crust will be rich brown. Let rest 15-20 minutes before serving; if you wish, ladle some buttery, delicious pan juice over each portion.