Roast Turkey Breast with Oven Risotto Recipe

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Roast Turkey Breast with Oven Risotto

Contributed by: Melinda

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.

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)

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
About 30 minutes before roasting
Remove turkey breast from refrigerator
Preheat oven to 350
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.

Questions about this recipe?