Sarasota'S Crock-Pot Turkey Breast Pot Roast Recipe

Name: Sarasota'S Crock-Pot Turkey Breast Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 - 4 lbs boneless turkey breast (you could also add a turkey thigh as well); 4 -5 carrots, cut in 1-inch pieces; 12 red potatoes (small ones can be left whole, large ones should be cut in half); 2 large onions, rough chopped; 2 teaspoons butter (to saute the turkey); 1 tablespoon olive oil (to saute the turkey); Broth; 1 1/2 cups broth; 1/3 cup white wine; 2 tablespoons fresh lemon juice; 1 tablespoon fresh ginger, fine chopped; 1 teaspoon ground coriander; 1 tablespoon paprika; 3/4 teaspoon ground allspice; 1/2 teaspoon ground cardamom; 2 tablespoons cornstarch (plus 1 teaspoon water to make a slurry); 1 teaspoon fresh parsley; salt; pepper

Servings: persons

3 1/2 - 4 lbs boneless turkey breast (you could also add a turkey thigh as well)
4 -5 carrots, cut in 1-inch pieces
12 red potatoes (small ones can be left whole, large ones should be cut in half)
2 large onions, rough chopped
2 teaspoons butter (to saute the turkey)
1 tablespoon olive oil (to saute the turkey)
Broth
1 1/2 cups broth
1/3 cup white wine
2 tablespoons fresh lemon juice
1 tablespoon fresh ginger, fine chopped
1 teaspoon ground coriander
1 tablespoon paprika
3/4 teaspoon ground allspice
1/2 teaspoon ground cardamom
2 tablespoons cornstarch (plus 1 teaspoon water to make a slurry)
1 teaspoon fresh parsley
salt
pepper

1
Turkey -- In a large saute pan on medium high heat, add the butter and olive oil and pan sear the turkey, just a few minute until lightly golden brown.
2
Crock Pot -- Transfer the turkey to the crock pot and add all the vegetables.
3
Broth -- Mix the broth and seasoning and pour over the turkey. I do use a bit more liquid then most crock pot dishes, but I love to thicken the sauce, it makes a great gravy.
4
Cook -- On low cook for approximately 7-8 hours, high 5-6.
5
Gravy -- Remove the turkey and vegetables from the crock pot and transfer to a serving platter. Cover with foil to let rest. Pour the juice from the crock pot into a small pot on the stove and stir in a slurry of (corn starch and water) to thicken the sauce. I add a little at a time to get it to the consistency I like best. I don't like my gravy too thick. You can strain the gravy if you want, but I don't find it necessary. I just use a hand held small strainer spoon to get out any small pieces. Add 1 teaspoon fresh parsley to finish the sauce.
6
Serve -- Slice up the turkey surrounded by the vegetables and potatoes and serve with a side of gravy. Leftover turkey and any gravy makes a great Hot Turkey Sandwich. So save those leftovers, or you can make a turkey has which is always good. ENJOY!

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 1/2 - 4 lbs boneless turkey breast (you could also add a turkey thigh as well), 4 -5 carrots, cut in 1-inch pieces, 12 red potatoes (small ones can be left whole, large ones should be cut in half), 2 large onions, rough chopped, and more.

Yes, Sarasota'S Crock-Pot Turkey Breast Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sarasota'S Crock-Pot Turkey Breast Pot Roast

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