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Garlic And Rice Turkey Breast
Ingredients:
- 1 cup - Long-Grain Rice
- 1 can - Chicken Broth (14½ ounces)
- ½ cup - White Wine
- 2 tbsp - Parsley (dried)
- ½ tsp - Rosemary (dried)
- ½ tsp - Thyme (dried)
- ½ tsp - Sage (dried)
- 1 - Bay Leaf
- 1 - Bone in Turkey's Breast (5-6 Pounds)
- Paprika
- 3 cloves - Garlic
Method:
- Mix rice, broth, wine, parsley, rosemary, thyme, sage and bay
leaf together in the Dutch oven.
- Place the turkey in this mixture and sprinkle it generously with
paprika.
- Cut the root ends of garlic cloves and place the whole bulbs in
the rice around turkey's breast.
- Cover top of the oven with foil and lid.
- Bake at 350° F until the meat thermometer inserted in the
thickest part of the thigh of the turkey with its pointed end away
from the bone registers 180° F temperature.
- Let it cool for 10 to 15 minutes before carving.
- Carve the turkey into slices and serve on platter with the rice
mixture and garlic.
- Makes 4 servings.
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