Turkey Pot Roast
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 ⓘ
Instructions
- Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
- Rub all over the turkey, then transfer to a 6-quart slow cooker.
- Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl.
- Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker.
- Pour in the wine mixture, then cover and cook on low, 7 hours.
- Transfer the turkey to a cutting board.
- Skim off the fat from the gravy in the slow cooker and discard the bay leaves.
- Stir in the remaining 1 tablespoon parsley and season with salt and pepper.
- Slice the turkey and serve with the vegetables and gravy.
- Photograph by Christopher Testani
Nutrition & Diet Analysis (per serving)
800
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).