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Turkey Breast with Cranberry Brown Rice

Total Time

Prep: 20 min. Bake: 45 min. + standing


6 servings

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


  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.

Nutrition 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.

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