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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 large turkey breast half
- 1 cup Basmati rice cooked in 1 3/4 cups water
- 1 stalk celery, chopped
- 1 large sweet onion, chopped
- 1 large granny smith apple, cored and chopped
- 2 cloves garlic, minced
- 1/2 tsp dried thyme or 1 sprig fresh thyme
- 1 tbl chopped fresh sage
- small bunch fresh sage leaves
- 1 cup chicken broth, divided
- Olive Oil
- Salt & Pepper
- Margarine or Butter (optional)
How to make it
- »«Prepare Rice»«
- Cook rice
- Over medium heat, sauté onion and celery in a little oil
- Add thyme, chopped sage, apples and garlic
- Cook until apples just begin to soften, then add cooked rice
- Stir for about 1-2 minutes to combine thoroughly
- Add about 1/2 tsp salt and 1/3 cup of the chicken broth and allow to cook until broth is
absorbed
- Remove to a baking dish which has been brushed lightly with oil and
allow to cool to room temperature
- »«Turkey Prep & Assembly»«
- About 30 minutes before
roasting
- Remove turkey breast from refrigerator
- Preheat oven to 350º
- Prepare and Roast Turkey
- Wash and dry turkey breast.
- On top of the rice, place a mound of sage leaves
- Place turkey breast on top of sage
- Brush lightly with oil and sprinkle with salt and pepper
- Pour remaining 2/3 cup chicken broth around edges of turkey breast
- Drizzle exposed areas of rice with a little olive oil or dot with
margarine
- 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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