Type what you have

Ingredients

• ✓ wild rice
• butter
• onion
• celery
• all-purpose flour
• turkey broth
• carrot
• turkey
• almond
• kosher salt
• black pepper
• lemon juice
• half and half

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
3. 3 Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
4. 4 Gradually whisk in turkey stock until smooth and no lumps of flour remain.
5. 5 Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
6. 6 Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
7. 7 Stir in lemon juice and half-and-half; heat until just below a boil. Serve immediately.

By Galynn

Ingredients

• ✓ wild rice
• lemon juice
• olive oil
• dijon mustard
• salt
• black pepper
• water
• butter
• red cabbage
• red bell pepper
• fennel bulb
• kale leaves
• lemon

Instructions

1. 1 Whisk 1/2 cup lemon juice, olive oil, Dijon mustard, salt, and pepper together in a large bowl until dressing is smooth.
2. 2 Bring water, wild rice, and butter to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid and cook uncovered until water is completely evaporated, about 5 minutes more. Stir rice and let cool slightly.
3. 3 Combine cabbage, red bell peppers, and fennel in the bowl with dressing; toss to evenly coat. Place kale on top of the cabbage mixture and spoon warm wild rice over kale; let sit until kale is slightly wilted, 5 to 10 minutes. Toss until salad is evenly mixed, adding more lemon juice to taste.

By ScandoGirl

Ingredients

• ✓ wild rice
• olive oil
• onion
• celery
• garlic
• all-purpose flour
• vegetable broth
• carrot
• almond
• red pepper flakes
• half-and-half
• salt
• pepper

Instructions

1. 1 Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
2. 2 Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

By chel79

Ingredients

• ✓ wild rice
• olive oil
• canola oil
• garlic
• dijon mustard
• honey
• white balsamic vinegar
• black pepper
• salt
• basil
• corn kernel
• green bell pepper
• red bell pepper
• yellow bell pepper
• currant
• red onion
• orzo pasta
• water

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender but not mushy, 20 to 45 minutes, depending on rice variety and package directions.
2. 2 Drain excess liquid, fluff rice with a fork, and continue to cook, uncovered, 5 minutes more. Spread in a shallow dish, cool to room temperature, then refrigerate until cold, about 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, 7 to 8 minutes. Drain orzo, rinse with cold water, then refrigerate to chill.
4. 4 Combine chilled rice and orzo in a large bowl; stir in onion, currants, bell peppers, and corn. Season with 2 tablespoons basil, salt, and black pepper.
5. 5 Whisk vinegar, honey, remaining ½ tablespoon basil, mustard, and garlic together in a separate bowl; slowly whisk in canola and olive oils until emulsified. Stir vinaigrette into rice-orzo mixture; season with salt and black pepper, if desired. Refrigerate before serving for 2 hours.

By CWillemin

Ingredients

• ✓ wild rice
• parsley
• almond
• pecan
• black pepper
• salt
• salt
• garlic powder
• paprika
• white pepper
• onion
• cider vinegar
• white wine vinegar
• sugar
• vegetable oil
• red onion
• currant
• corn
• red bell pepper
• orange bell pepper
• orzo

Instructions

1. 1 Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl.
2. 2 Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth.
3. 3 Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.

By bellepepper

Ingredients

• ✓ wild rice
• ground turkey
• butter
• carrot
• onion
• celery
• garlic
• chicken broth
• milk
• parsley
• thyme
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
2. 2 Melt butter in a skillet over medium heat; stir in carrots, onion, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes.
3. 3 Add broth, milk, parsley, thyme, and pepper. Stir in turkey and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in rice and cook until heated through, about 5 minutes.

By Tracy Czarny

Ingredients

• ✓ wild rice
• chicken stock
• water
• chicken broth
• leek soup mix
• carrot
• celery
• chicken
• long grain rice
• half-and-half
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
2. 2 Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
3. 3 Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.

By Val-Flowers

Ingredients

• ✓ wild rice
• butter
• mushroom
• shallot
• garlic
• long grain rice
• seasoning packet
• water
• chicken
• cream of chicken soup
• half-and-half
• chicken broth
• pimento pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ wild rice
• half-and-half
• curry powder
• marjoram
• thyme
• black pepper
• onion powder
• garlic powder
• bay leaf
• garlic
• carrot
• celery
• celery
• onion
• chicken bouillon
• water
• turkey leg

Instructions

1. 1 Place turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Stir in wild rice. Simmer soup for at least 1 hour. Remove turkey legs; strip meat from the bones and tendons. Chop meat and return it to soup.
3. 3 Pour in half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.

By MAERYON74

Ingredients

• ✓ wild rice
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• basmati rice
• garlic
• carrot
• onion
• cabbage
• white pepper
• paprika
• olive oil
• beer
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ wild rice
• turkey sausage
• onion
• cream of potato soup
• cream of chicken soup
• milk
• evaporated milk
• processed cheese

Instructions

1. 1 In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside.
2. 2 In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.

By Heather

Ingredients

• ✓ wild rice
• chicken broth
• water
• andouille sausage
• sweet onion
• mushroom
• garlic
• cream of mushroom soup

Instructions

1. 1 In a saucepan, combine the wild rice, chicken broth, water, sausage, onion, mushrooms and garlic. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until rice is tender. Remove from the heat, and stir in the cream of mushroom soup. It's that easy!

By Josh Mobley

Ingredients

• ✓ wild rice
• pork chop
• salt
• pepper
• water
• mushroom
• chicken bouillon granules
• cream of mushroom soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a skillet with a small amount of oil, brown the chops seasoned with salt and pepper. Spray a large 9x13 inch casserole dish with nonstick spray. Sprinkle the washed rice evenly in bottom of dish.
3. 3 Add water and mushrooms. Sprinkle with chicken bullion. Arrange the chops on top and spoon soup over chops and rice. Cover casserole with aluminum foil and seal tightly. Bake for 1 1/2 hours to 2 hours or until rice and chops are tender.

By Starbuck

Ingredients

• ✓ wild rice
• pork sausage
• long grain rice
• seasoning packet
• black-eyed pea
• tomato
• chicken broth
• water
• salt

Instructions

1. 1 Crumble sausage into a skillet over medium heat and cook until evenly brown.
2. 2 Mix cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

By ThoHug

Ingredients

• ✓ wild rice
• mayonnaise
• white vinegar
• sugar
• salt
• pepper
• turkey
• green onion
• red grape
• almond

Instructions

1. 1 Cook rice according to package directions. Remove from heat and set aside to cool.
2. 2 Whisk together mayonnaise, vinegar, sugar, salt, and pepper in a medium bowl. Stir in rice, turkey, onion, and grapes until evenly coated with dressing. Cover and refrigerate for 1 to 2 hours.
3. 3 Sprinkle slivered almonds over salad before serving.

By GINNYKAE

Ingredients

• ✓ wild rice
• butter
• olive oil
• beef stew meat
• all-purpose flour
• water
• long grain rice
• mushroom

Instructions

1. 1 Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
2. 2 Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.

By Dawn R

Ingredients

• ✓ wild rice
• chicken broth
• cooking spray
• cream of mushroom soup
• chicken
• carrot
• onion
• red pepper flake
• red bell pepper

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
4. 4 Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
5. 5 Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

By wwwsgdlcqxyz

Ingredients

• ✓ wild rice
• water
• brown rice
• cherry
• brown sugar
• almond
• celery
• orange juice
• red wine vinegar
• orange zest

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more.
2. 2 Meanwhile, bring remaining 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes.
3. 3 Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and cherries and almonds are coated, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest; cook, stirring frequently, until heated through, about 5 minutes.

By TANYABOP

Ingredients

• ✓ wild rice
• water
• barley
• olive oil
• kale
• raisin
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ wild rice
• coconut oil
• mahi mahi
• spinach
• mushroom
• garlic
• green onion
• basil
• sea salt

Instructions

1. 1 Heat oil on a griddle over medium heat. Add mahi mahi to one side of the griddle; cook until it flakes easily with a fork, about 12 minutes, turning halfway through.
2. 2 Meanwhile, cook spinach, mushrooms, garlic, and green onions on the other side of the griddle. Season mahi mahi and vegetables with basil and salt. Serve over wild rice.

By Allrecipes Member

Ingredients

• ✓ wild rice
• chicken broth
• yam
• onion
• curry powder
• black pepper
• salt
• onion powder
• garlic powder

Instructions

1. 1 Pour chicken broth into a saucepan with curry powder, salt, pepper, onion powder, and garlic powder. Bring to a boil over medium heat.
2. 2 Add yams and onion and simmer for about 20 minutes.
3. 3 Add rice and cook until rice is tender, another 20 minutes.

By LIL_PYRO

Ingredients

• ✓ wild rice
• chicken breast
• green chili
• cheddar cheese
• green onion
• cumin
• salt
• black pepper
• corn flakes cereal
• egg

Instructions

1. 1 Mix together rice, chili, cheese, onion, and cumin.
2. 2 Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling.
3. 3 Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste.
4. 4 Bake at 375 degrees F (190 degrees C) for 40 minutes, or until juices run clear. If the breasts dry out too quickly, cover loosely with a piece of foil.

By Terri Ryker-Lloyd

Ingredients

• ✓ wild rice
• instant long grain rice
• pork sausage
• pork sausage
• sage
• celery
• onion
• mushroom
• water chestnut
• garlic powder
• egg

Instructions

1. 1 Prepare instant long grain and wild rice according to package directions.
2. 2 While the rice is cooking, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
3. 3 Place ground pork sausage and ground sage pork sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Cook and stir celery, onion, mushrooms, and water chestnuts in the skillet until browned and tender. Season with garlic powder.
4. 4 Mix prepared rice, sausage, celery mixture, and eggs in the prepared baking dish. Bake 15 minutes in the preheated oven, until lightly browned.

By Marjk

Ingredients

• ✓ wild rice
• water
• brown rice
• onion
• carrot
• celery
• chicken broth
• thyme
• marjoram
• salt
• black pepper

Instructions

1. 1 In heavy saucepan, soak wild rice in boiling water for 30 minutes. Drain; rinse thoroughly.
2. 2 In large skillet or Dutch oven, combine drained wild rice, brown rice, onion, carrots, celery, chicken broth, thyme, marjoram, salt, and black pepper. Bring to a boil over high heat.
3. 3 Reduce heat to low and simmer, covered, until rice is tender and liquid is absorbed, 50 to 60 minutes.

By munchmn

Ingredients

• ✓ wild rice
• acorn squash
• corn bread stuffing mix
• butter
• onion
• garlic
• mushroom
• long grain rice
• sage
• vegetable stock

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking pan.
2. 2 Place squash, cut-sides down, in the prepared pan. Bake in the preheated oven until barely soft to the touch, about 25 minutes.
3. 3 Meanwhile, prepare stuffing mix according to package instructions. Set aside.
4. 4 Melt 2 teaspoons butter in a saucepan over medium heat. Add onion and garlic; cook until onion is translucent, about 10 minutes. Add mushrooms; cook until juice begins to release, about 5 minutes.
5. 5 Add rice mix and sage; cook until vegetables begin to brown, about 5 minutes. Add stock; stir to combine. Cover, reduce heat to a simmer, and simmer until tender, 30 to 40 minutes.
6. 6 Gently stir rice and stuffing together; divide among squash centers without packing it. Bake until tender, about 15 minutes.

By sherry

Ingredients

• ✓ wild rice
• water
• acorn squash
• cranberry
• ground venison
• brown sugar
• cinnamon
• nutmeg
• salt
• pepper
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring 2 ⅔ cups water and wild rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes. Drain any excess liquid; fluff rice with a fork.
3. 3 Meanwhile, place squash, cut-sides down, into a deep baking dish filled with ½-inch water. Bake in the preheated oven for 40 minutes; drain water and set aside.
4. 4 Bring some water to a boil in a saucepan, then remove from heat; add cranberries and let stand for 5 minutes. Drain and set aside.
5. 5 Cook venison in a skillet over medium-high heat until thoroughly cooked and crumbly.
6. 6 Combine wild rice, cranberries, venison, and brown sugar in a bowl; season with cinnamon, nutmeg, salt, and black pepper.
7. 7 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Rub insides of squash halves with butter; place cut-sides up in the baking dish. Stuff with rice mixture.
8. 8 Cook in the preheated broiler for 5 minutes.

By Aaron

Ingredients

• ✓ wild rice
• acorn squash
• brown sugar
• cinnamon
• salt
• black pepper
• butter
• maple-flavored breakfast sausage
• cranberry
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Arrange squash halves, cut-side up, in a roasting pan. Run a fork through the meat of each half, creating grooves. Sprinkle with brown sugar, cinnamon, salt, and pepper; dot with butter pieces.
3. 3 Bake in the preheated oven until meat is tender enough to puncture with a fork, 30 to 40 minutes.
4. 4 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add wild rice, cranberries, and chicken stock; cook and stir until rice and cranberries have absorbed the chicken stock, about 5 minutes.
5. 5 Spoon the sausage filling into each squash half. Return stuffed squash to oven and bake until flavors have blended, 5 to 10 minutes.

By CleopatrasCat

Ingredients

• ✓ wild rice
• butter
• almond
• onion
• water
• chicken bouillon
• salt
• cornish game hen
• salt
• butter

Instructions

1. 1 Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
4. 4 Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

By MOMMYCOFFEY

Ingredients

• ✓ wild rice
• water
• chicken breast
• cream of celery soup
• pimento pepper
• onion
• green bean
• mayonnaise
• water chestnut
• salt
• pepper

Instructions

1. 1 Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
4. 4 Bake in the preheated oven for 25 to 30 minutes, or until heated through.

By Jodi D

Ingredients

• ✓ wild rice
• water
• salt
• butter
• mushroom
• cornish game hen
• poultry seasoning
• rosemary
• salt
• pepper
• butter

Instructions

1. 1 Bring water, rice, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until kernels burst open, 45 to 50 minutes, adding more water if necessary. Fluff rice with a fork; let stand 5 to 10 minutes to absorb any excess liquid.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold hen.
3. 3 Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms; cook and stir until partially cooked and starting to release liquid, 5 to 8 minutes. Stir mushrooms into rice.
4. 4 Season hen, inside and out, with poultry seasoning, rosemary, salt, and pepper. Lightly stuff hen with wild rice mixture; tie legs together with cooking twine. Place hen in prepared baking dish; add 2 tablespoons butter pats around hen.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone but not touching should read 165 degrees F (74 degrees C). Transfer to a cutting board, cover with a doubled sheet of aluminum foil; rest in a warm area 10 minutes before slicing.

By Stephanie Teeter