1 Cup long-grain rice

1 Can (14-1/2 ounces) chicken broth

1/2 Cup white wine

2 Teaspoons dried parsley

1/2 Teaspoon each dried rosemary, thyme and sage

1 Bay leaf

1 Bone-In Turkey Breast (5-6 pounds)


3 Cloves garlic


Preheat oven to 350F. In 5-quart Dutch oven combine rice, broth, wine,

parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture

and sprinkle turkey generously with paprika. Cut off root ends of garlic

cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.

Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2-1/2

to 3 hours or until meat thermometer inserted in thickest part of breast

registers 170-175 degrees F. Allow to stand 10 to 15 minutes before

serving. To serve, carve turkey into slices and place on platter. Spoon rice

mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.