Turkey Breast with Wild Rice Stuffing

serves 8

 

Yields8 Servings
 4 cups reduced-sodium chicken or turkey broth, defatted
 2 carrots, coarsely chopped
 1 large onion, finely chopped
 1 ½ tsp dried thyme
 1 tsp salt
 1 tsp grated fresh lemon zest
 ¾ cup wild rice
 ¾ cup basmati rice
 3 cloves garlic
 ¼ cup chopped fresh parsley
 3 tbsp plus 1 tsp. fresh lemon juice
 1 tbsp olive oil
 1 ¾ tsp dried rosemary
 6 lbs bone-in turkey breast, backbone removed and breastbone cracked
 2 tsp cornstarch mixed with 1 T water
1

In a large pot, combine 2 cups of the broth, 1 cup of water, the carrots, onion, 1 tsp. thyme, ½ tsp. salt, and the lemon zest.  Bring to a boil, add all the rice, and return to a boil.  Reduce to a simmer, cover, and cook until the rice is tender, about 30 minutes. Stir in the pecans and cool completely.

2

Preheat the oven to 425 degrees.  In a small bowl, combine the garlic, parsley, 3 T of the lemon juice, the oil, 1 tsp. of the rosemary, remaining ½ tsp. thyme, and remaining ½ tsp. salt. Loosen the skin from the turkey breast, leaving the skin intact. Rub the mixture under the skin and into the meat.   Transfer the rice mixture to an 8 x 8 inch baking dish and place the dish in a roasting pan Place a wire rack over the stuffing, place the turkey on the rack, and roast for 1 hour.  Reduce the oven to 350 degrees and roast for 1 hour longer, or until the turkey is cooked through.  Place the turkey on a platter.  Remove the dish of stuffing.

3

Strain the pan juices into a small saucepan, skim the fat, and add the remaining 1 cup broth.  Bring to a boil, stir in the cornstarch mixture and remaining 1 tsp. lemon juice, and cook, stirring, until thickened, about 1 minute.  Carve the turkey and serve with the gravy and stuffing.  Remove the turkey skin before eating

Ingredients

 4 cups reduced-sodium chicken or turkey broth, defatted
 2 carrots, coarsely chopped
 1 large onion, finely chopped
 1 ½ tsp dried thyme
 1 tsp salt
 1 tsp grated fresh lemon zest
 ¾ cup wild rice
 ¾ cup basmati rice
 3 cloves garlic
 ¼ cup chopped fresh parsley
 3 tbsp plus 1 tsp. fresh lemon juice
 1 tbsp olive oil
 1 ¾ tsp dried rosemary
 6 lbs bone-in turkey breast, backbone removed and breastbone cracked
 2 tsp cornstarch mixed with 1 T water

Directions

1

In a large pot, combine 2 cups of the broth, 1 cup of water, the carrots, onion, 1 tsp. thyme, ½ tsp. salt, and the lemon zest.  Bring to a boil, add all the rice, and return to a boil.  Reduce to a simmer, cover, and cook until the rice is tender, about 30 minutes. Stir in the pecans and cool completely.

2

Preheat the oven to 425 degrees.  In a small bowl, combine the garlic, parsley, 3 T of the lemon juice, the oil, 1 tsp. of the rosemary, remaining ½ tsp. thyme, and remaining ½ tsp. salt. Loosen the skin from the turkey breast, leaving the skin intact. Rub the mixture under the skin and into the meat.   Transfer the rice mixture to an 8 x 8 inch baking dish and place the dish in a roasting pan Place a wire rack over the stuffing, place the turkey on the rack, and roast for 1 hour.  Reduce the oven to 350 degrees and roast for 1 hour longer, or until the turkey is cooked through.  Place the turkey on a platter.  Remove the dish of stuffing.

3

Strain the pan juices into a small saucepan, skim the fat, and add the remaining 1 cup broth.  Bring to a boil, stir in the cornstarch mixture and remaining 1 tsp. lemon juice, and cook, stirring, until thickened, about 1 minute.  Carve the turkey and serve with the gravy and stuffing.  Remove the turkey skin before eating

Notes

Turkey Breast with Wild Rice Stuffing
IngredientsDirections