Turkey Breast with Wild Rice Stuffing
serves 8
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.
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.
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
Directions
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.
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.
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