Ingredients:
1 Cup long-grain rice, 1 Can (14-1/2 ounces) chicken broth, 1/2 Cup white wine, 2 Teaspoons dried parsley, 1/2 Teaspoon each dried rosemary, thyme and sage, 1 Bay leaf, 1 bone-in Turkey Breast (5-6 pounds), Paprika, 3 Cloves garlic.

Method:
Preheat oven to 350.In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.Cover top of Dutch oven with foil and lid.Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.Allow to stand 10 to 15 minutes before serving. To serve, carve turkey into slices and place on platter. Spoon rice mixture into serving bowl.Squeeze garlic from skins onto turkey and rice.

2. Thanksgiving Turkey:

Ingredients:
1 turkey, 1/2cup butter, 2(12 fluid ounce) canscola-flavored carbonated beverage, 1 apple(quartered), 1 onion(chopped), 1tablespoon garlic powder, 1tablespoon salt, 1tablespoon ground black pepper, 4cloves crushed garlic, 1tablespoon salt.

Method
Preheat an outdoor smoker to 225 to 250 degrees F (110 to 120 degrees C) Remove all innards from the turkey and reserve for gravy, if desired. Rinse turkey under cold water and pat dry. Place butter or margarine, cola, apple, onion, garlic powder, salt and ground black pepper into the cavity of the turkey. Rub the crushed garlic over the outside of the bird and sprinkle with seasoned salt. Place the turkey in a 10x15 roasting pan and cover loosely with foil. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature equals 180 degrees F (80 degrees C). (Note: Be sure to baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan).

3. Herbed Roasted Turkey::

Ingredients:
1 whole 12 to 14 lb turkey, 1/2 cup rosemary sprigs(fresh), 1/2 cup sage leaves(fresh), 1 apple(quartered), 1 stalk celery(halved), 1 onion(halved), 1/2 cup butter(melted).

Method:
Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey with cold water and pat dry.Loosen skin from the turkey breast a bit not totally detaching. Place rosemary and sage under skin then smooth skin over herbs and back into place.Place apple celery and onion into the neck cavity. Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter. Cover turkey loosely with a "tent" of aluminum foil.Bake at 325 degrees until meat thermometer registers about 180 degrees. This should take from 3 1/2 to 4 hours but begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving. Serve with gravy.