Turkey Pot Roast Recipe

Name: Turkey Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 tablespoon chopped fresh thyme, plus a few sprigs; 2 teaspoons paprika; 2 cloves garlic, finely chopped; Kosher salt and freshly ground pepper; 1 4 -pound bone-in turkey breast; 3/4 cup dry white wine; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 tablespoons chopped fresh parsley; 2 bay leaves; 4 carrots, cut into 1-inch pieces; 4 stalks celery, cut into 1-inch pieces; 1 small onion, halved and sliced; 2 small russet potatoes (about 1 pound), thinly sliced

Servings: persons

1/2 cup all-purpose flour
1 tablespoon chopped fresh thyme, plus a few sprigs
2 teaspoons paprika
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 4 -pound bone-in turkey breast
3/4 cup dry white wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
2 bay leaves
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 small onion, halved and sliced
2 small russet potatoes (about 1 pound), thinly sliced

1
Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
2
Rub all over the turkey, then transfer to a 6-quart slow cooker.
3
Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl.
4
Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker.
5
Pour in the wine mixture, then cover and cook on low, 7 hours.
6
Transfer the turkey to a cutting board.
7
Skim off the fat from the gravy in the slow cooker and discard the bay leaves.
8
Stir in the remaining 1 tablespoon parsley and season with salt and pepper.
9
Slice the turkey and serve with the vegetables and gravy.
10
Photograph by Christopher Testani

211

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 tablespoon chopped fresh thyme, plus a few sprigs, 2 teaspoons paprika, 2 cloves garlic, finely chopped, and more.

Yes, Turkey 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.

That's it — enjoy your meal!

Turkey Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions