Preheat the oven to 325°F (or build your campfire). Put a 7-quart cast-iron Dutch oven in the oven to warm while the oven is preheating.

In a bowl, mix the orange juice, Fresca or Squirt, honey, paprika, tarragon, onion powder, ginger, and pepper. Reserve 1 cup of the mixture.

Brush the turkey breast inside and out with the mixture. Place the orange slices under the turkey skin. Place the turkey in the warm cast-iron Dutch oven. Add the remaining honey mixture, except for the reserve. Cover and cook at 325° for about 2 1/2 hours. Baste with the honey mixture several time while cooking.

About 40 minutes before the turkey is finished, heat canola oil in a 10-inch cast-iron skillet. Sauté and stir both rices until toasted (about 7 minutes over medium heat). Stir in 3/4 cup water and 3/4 cup of the reserved honey mixture. Cover and cook until the liquid disappears and the rice is soft and flaky, about 25 to 30 minutes. Steam pea pods, if desired, on top of the rice for about 5 minutes.

About 10 minutes before the turkey is finished, remove the orange slices and the skin from the turkey.