1 c long-grain rice
1 Can (14-1/2 oz) low-sodium chicken broth
1/2 c dry white wine
2 tsp dried parsley flakes
1/2 tsp each dried rosemary, thyme and sage leaves
1 whole bay leaf
1 (4 lb) BONE-IN TURKEY BREAST
3 Whole heads garlic, root ends cut off
In 5-quart ovenproof Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika. Place whole garlic bulbs, cut ends up, in rice around turkey breast. Cover top of Dutch oven with foil and lid.
Braise in a preheated 350 degree F oven for 1-1/2 to 1-3/4 hours or until meat thermometer inserted in thickest part of breast registers 165 degrees F. Allow to stand 10 to 15 minutes before serving. Remove bay leaf.
To serve, carve turkey into slices and place on platter. Spoon rice mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.