Placing orange slices under the skin is easier than it sounds. Simply find an edge and pull the skin up, using a knife blade to separate the skin from the breast as needed. Then slide the orange slices in and pull the skin back over oranges to cover. As the turkey cooks, the juice and flavor of the trapped oranges will infuse the meat.
Ingredients: 1 can (6 ounces) orange juice concentrate 1 teaspoon ground pepper 1 can (12 ounces) Fresca or Squirt 5 to 6 pound turkey breast 1 cup honey 1 orange, thinly sliced 1/2 teaspoon paprika 2 tablespoons canola oil 1/2 teaspoon tarragon 1/4 cup wild rice 1 teaspoon onion powder 3/4 cup long-grain rice 1 teaspoon ground ginger Fresh pea pods for garnish (optional)
Directions: Preheat the oven to 325 degrees F. Put the 7-quart cast-iron Dutch oven in the oven to warm while the oven is preheating. In a bowl, mix the orange juice, Fresca, honey, paprika, tarragon, onion powder, ginger, and pepper. Reserve 1 cup of the mixture. Brush the turkey breast inside and out with the mixture. Place the orange slices under the turkey skin. Place the turkey in the warm cast-iron Dutch oven. Add the remaining honey mixture, except for the reserve. Cover and cook at 325 degrees F for about 2 1/2 hours. Baste with the honey mixture several time while cooking. About 40 minutes before the turkey is finished, heat canola oil in a 10-inch cast-iron skillet. Saute and stir both rices until toasted (about 7 minutes over medium heat). Stir in 1 cup water and 3/4 cup of the reserve honey mixture. Cover and cook until the liquid disappears, and the rice is soft and flaky, about 25 to 30 minutes. Steam pea pods, if desired, on top of the rice for about 5 minutes. About 10 minutes before the turkey is finished, remove the orange slices and the skin from the turkey. When the turkey is done, place it on bed of rice and garnish with pea pods. Serves eight.
About this recipe: Reprinted with permission from Cast Iron Cooking for Dummies by Tracy Barr.