1. In 5-quart ovenproof Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika. Cut off root ends of garlic heads. Place whole garlic bulbs, cut-end-up, in rice around turkey breast. Cover top of Dutch oven with foil and lid.
2. Bake at 350 degrees F for 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170 degrees F. Allow to stand 10 to 15 minutes before serving. Remove bay leaf.
3. To serve, carve turkey into slices and place on platter. Spoon rice mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (748g)|
|Recipe Makes: 4|
|Calories from Fat: 150 (16%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 364mg||112 %|
|Sodium 559.8mg||19 %|
|Potassium 1905.5mg||50 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 51.4g|
|Protein 128.4g||183 %|
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Calories per serving: 919
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