Turkey Breast with Wild Rice Stuffing

Turkey Breast with Wild Rice Stuffing
serves 8

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 T plus 1 tsp. fresh lemon juice
1 T olive oil
1 ¾ tsp. dried rosemary
6 – pound 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
   Fat: 6G Calories: 459 Saturated Fat: 1 G  Carbs: 29G  Protein: 70G Cholesterol: 176G  Sodium: 723mg