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Granny's Garlic Breast With Rice

2 cups long-grain rice
1 can (14.5 oz) chicken broth
2 tsp dried parsley
1/2 tsp dried rosemary
1/2 tsp thyme
1/2 tsp sage
1 bay leaf
1 bone-in (4-8 lbs) turkey breast
3 garlic bulbs, root-end cut off
paprika to taste

D I R E C T I O N S

In 5-quart Dutch oven combine rice, broth, parsley, rosemary, thyme, sage, and bay leaf. Place turkey over rice mixture and sprinkle generously with paprika. Place whole garlic bulbs, cut end up, in rice around turkey breast. Cover top of Dutch oven with foil and lid. Bake at 350 degrees F about 2 to 3 1/2 hours until Tender-Timer® gauge pops up or until meat thermometer in the thickest part of the breast registers 170 degrees F. About halfway through cooking time remove garlic bulbs and stir rice, then replace garlic. After roasting, allow to stand 10 minutes before carving. Carve turkey into slices and place on platter. Spoon rice mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.

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