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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I was skeptical at first about fixing turkey in a slow cooker, admits Kathy Kittell from Lenexa, Kansas. But once I tasted this dish, I was hooked. With a little cornstarch to thicken the juices, the gravy is easily made. Ingredients:
1 frozen boneless turkey roast, thawed (3 pounds) |
1 tablespoon garlic powder |
1 tablespoon paprika |
1 tablespoon olive oil |
2 teaspoons worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 garlic cloves, peeled |
1 cup chicken broth, divided |
1/4 cup water |
1/4 cup white wine or additional chicken broth |
1/4 cup orange juice |
1 tablespoon lemon juice |
2 tablespoons cornstarch |
Directions:
1. Cut roast in half. Combine the garlic powder, paprika, oil, Worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a thermometer reads 175°.
2. Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy. Yield: 12 servings.
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