Turkey Breast braised with Garlic and Rice

Pat the turkey breast dry with paper towels and season generously all over with paprika, salt, and pepper.

Mince the garlic cloves finely and set aside.

Heat a large, heavy-bottomed Dutch oven or braising pan over medium-high heat until hot. Add the turkey breast skin-side down and sear for 5-7 minutes until the skin is golden and crispy.

Turn the turkey breast over and sear the other side for another 5-7 minutes until browned. Remove the turkey to a plate.

Add the minced garlic to the same pan and sauté for 1 minute until fragrant, scraping up any browned bits from the bottom.

Pour in the white wine and deglaze the pan, stirring to combine. Add the chicken broth, dried parsley, rosemary, thyme, sage, and bay leaf.

Stir in the rice and distribute it evenly in the braising liquid. Return the seared turkey breast to the pan, skin-side up.

Cover the pan tightly and reduce heat to medium-low. Braise for 60-65 minutes until the turkey is cooked through (internal temperature 165°F) and the rice has absorbed the liquid.

Remove the turkey breast from the pan and let rest for 5 minutes. Remove and discard the bay leaf.

Fluff the rice gently with a fork and divide among serving plates. Slice the turkey breast and arrange over the rice, spooning any pan juices over top.