Turkey Breast with Cranberry Brown Rice Recipe

Turkey Breast with Cranberry Brown Rice Recipe
Turkey Breast with Cranberry Brown Rice Recipe photo by Taste of Home
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Turkey Breast with Cranberry Brown Rice Recipe

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As a single retiree, I roast a turkey breast half instead of making a whole turkey dinner. This is a perfect meal for anyone cooking for themselves, and it also leaves enough leftovers for sandwiches and tacos. —Nancy Heishman, Las Vegas, Nevada
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing

Ingredients

  • 2 tablespoons jellied cranberry sauce
  • 2 tablespoons chopped celery
  • 2 tablespoons minced red onion
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons minced fresh parsley
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning, divided
  • 1 boneless skinless turkey breast half (2 pounds)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup orange juice
  • RICE:
  • 1-1/3 cups uncooked long grain brown rice
  • 2-2/3 cups water
  • 1/4 cup chopped celery
  • 3 tablespoons minced red onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup dried cranberries
  • 2/3 cup sliced almonds, toasted
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon grated orange peel

Directions

Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning.
Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway.
Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients.
Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Turkey Breast with Cranberry Brown Rice in Healthy Cooking Annual Recipes Annual 2017, p135

Nutritional Facts

5 ounces cooked turkey with 2/3 cup rice: 465 calories, 11g fat (1g saturated fat), 86mg cholesterol, 642mg sodium, 50g carbohydrate (13g sugars, 5g fiber), 42g protein. Diabetic Exchanges: 5 lean meat, 3 starch, 1-1/2 fat.

  • 2 tablespoons jellied cranberry sauce
  • 2 tablespoons chopped celery
  • 2 tablespoons minced red onion
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons minced fresh parsley
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning, divided
  • 1 boneless skinless turkey breast half (2 pounds)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup orange juice
  • RICE:
  • 1-1/3 cups uncooked long grain brown rice
  • 2-2/3 cups water
  • 1/4 cup chopped celery
  • 3 tablespoons minced red onion
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup dried cranberries
  • 2/3 cup sliced almonds, toasted
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon grated orange peel
  1. Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning.
  2. Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway.
  3. Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients.
  4. Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Turkey Breast with Cranberry Brown Rice in Healthy Cooking Annual Recipes Annual 2017, p135

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