Fruity-Nutty Wild Rice and Turkey Salad

Combine the rice, water and salt in a heavy (2-quart) Dutch oven; bring to a boil over high heat. Cover and reduce the heat to medium so that the water just bubbles at the edges of the pot. Cook for 5 to 7 minutes, then uncover and stir thoroughly. Turn off the heat and let sit, covered, for 5 to 7 minutes.

Place the hazelnuts in a small, dry skillet over medium heat. Toast the nuts for about 4 minutes, stirring or shaking the skillet often, until they darken in color and become fragrant. Remove from the heat. (If the nuts need to be skinned, place the warm hazelnuts in a clean, dry kitchen towel and rub vigorously to dislodge the skins.)

While the nuts are toasting, cut the roasted turkey into bite-size chunks. Place in a large serving bowl.

Add the fruit to the serving bowl, along with the cooled hazelnuts and cranberries.

Whisk together the mayonnaise and orange juice in a liquid measuring cup.

When the rice is done, drain off any unabsorbed liquid (if necessary), then add the rice to the bowl, tossing to incorporate. Add the dressing and mix to coat evenly; taste and add salt if needed.

Serve slightly warm or at room temperature.