Roasted Turkey Breast with Cherry and Apple Rice Stuffing
|Water||3 3⁄4 Cup (60 tbs)|
|Long grain and wild vegetable and herb rice||18 Ounce (3 boxes, UNCLE BEN'S Brand)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Dried red tart cherries||1⁄2 Cup (8 tbs)|
|Apple||1 Large, peeled and chopped to make 1 cup|
|Toasted sliced almonds||1⁄2 Cup (8 tbs)|
|Bone in turkey breast||6 Pound|
1 Preheat the oven to 325°F.
2 In a large saucepan, combine water, rice, contents of seasoning packets, 3 tablespoons butter and cherries.
3 Bring to a boil.
4 Cover and lower the heat.
5 Simmer for 25 minutes or until all the water is absorbed.
6 Stir in apple and almonds; set aside.
7 On a rack in roasting pan, place the turkey breast, skin side down.
8 Loosely fill the breast cavity with rice stuffing.
9 Cover the stuffing with a heavy-duty foil, molding it slightly over the sides of turkey.
10 Carefully invert the turkey, skin side up, on the rack.
11 In a skillet, melt the remaining 5 tablespoons butter.
12 Brush the surface of turkey with some butter.
13 Roast the turkey, uncovered, for 1 hour, basting with melted butter.
14 Continue roasting for 1 1/4 to 1 3/4 hours, basting occasionally with melted butter, until the meat thermometer inserted into the center of turkey registers 170°F.
15 Allow the turkey to stand, covered, for 15 minutes before carving.
16 Carve and serve.