Ingredients
2 tablespoons jellied cranberry sauce2 tablespoons chopped celery2 tablespoons minced red onion1 tablespoon olive oil1-1/2 teaspoons minced fresh parsley1/2 teaspoon grated orange zest1/8 teaspoon garlic powder1/2 teaspoon poultry seasoning, divided 1 boneless skinless turkey breast half (2 pounds) 1/2 teaspoon kosher salt1/4 teaspoon pepper1/4 cup orange juice RICE:1-1/3 cups uncooked long grain brown rice2-2/3 cups water1/4 cup chopped celery3 tablespoons minced red onion3/4 teaspoon salt1/4 teaspoon pepper2/3 cup dried cranberries2/3 cup sliced almonds, toasted1 tablespoon minced fresh parsley1/2 teaspoon grated orange zest
Preparation
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.
