A great idea for holiday meals.
In a 5-quart Dutch oven, combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over the rice mixture and sprinkle generously with paprika. Cut root ends off garlic bulbs and place bulbs, cut-end-up, in the rice around the turkey breast.
Cover the top of Dutch oven with foil and the lid. Bake at 350 degrees for 2-1/2 to 3 hours, or until a meat thermometer inserted in thickest part of breast registers 170 to 175 degrees. Allow to stand 10 to 15 minutes before carving. Serve with rice mixture and squeeze garlic out of the skins onto the turkey and rice. Makes 12 to 14 servings.