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Roast Turkey Breast with Oven Risotto

I like to brine my turkey so I start the day before. This dish is very easy and especially delicious. A perfect Roast Turkey for when you don't need to serve 20 people. Prepare the rice earlier in the day to allow it to cool before adding the Turkey Breast.

What you need

  1. 1 large turkey breast half
  2. 1 cup Basmati rice cooked in 1 3/4 cups water
  3. 1 stalk celery, chopped
  4. 1 large sweet onion, chopped
  5. 1 large granny smith apple, cored and chopped
  6. 2 cloves garlic, minced
  7. 1/2 tsp dried thyme or 1 sprig fresh thyme
  8. 1 tbl chopped fresh sage
  9. small bunch fresh sage leaves
  10. 1 cup chicken broth, divided
  11. Olive Oil
  12. Salt & Pepper
  13. Margarine or Butter (optional)

How to make it

  1. »«Prepare Rice»«
  2. Cook rice
  3. Over medium heat, sauté onion and celery in a little oil
  4. Add thyme, chopped sage, apples and garlic
  5. Cook until apples just begin to soften, then add cooked rice
  6. Stir for about 1-2 minutes to combine thoroughly
  7. Add about 1/2 tsp salt and 1/3 cup of the chicken broth and allow to cook until broth is absorbed
  8. Remove to a baking dish which has been brushed lightly with oil and allow to cool to room temperature
  9. »«Turkey Prep & Assembly»«
  10. About 30 minutes before roasting
  11. Remove turkey breast from refrigerator
  12. Preheat oven to 350º
  13. Prepare and Roast Turkey
  14. Wash and dry turkey breast.
  15. On top of the rice, place a mound of sage leaves
  16. Place turkey breast on top of sage
  17. Brush lightly with oil and sprinkle with salt and pepper
  18. Pour remaining 2/3 cup chicken broth around edges of turkey breast
  19. Drizzle exposed areas of rice with a little olive oil or dot with margarine
  20. Roast for 2 - 2 1/2 hours to an internal temperature in the turkey of 170. The temperature of the rice should be 165.

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