What You Need:

 

1 lb. new potatoes, quartered

1 lb. carrots cut into pieces

1 onion, cut into wedges

1/4 C of water

1 tsp salt

1 tsp dried rosemary

1/4 tsp garlic powder

1/4 tsp dried thyme

1/4 tsp pepper

1 (3 lb.) turkey roast with netting

 

How to Cook It:

 

Spray the crock of the slow cooker with a non stick cooking spray.

Place the potatoes, carrots and onion in the crock pot.

Pour the water over the vegetables.

Sprinkle in the salt, rosemary, garlic powder, thyme and pepper and stir to combine.

Place the turkey in the cloth netting on top of the seasoned vegetables.

Place the lid on the crock pot and cook on low for 9 hours.

Transfer the turkey to a cutting board and loosely cover with foil.

Let the turkey stand 15 minutes before removing the netting and carving.

Serve the sliced turkey with the vegetables on the side.

 

Makes 6 servings

 

Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew. You may also cook this meal on high for 5 hours.

 

Preparation Time: approximately 30 minutes

Cooking Time: approximately 9 hours

Total Time: approximately 9 hours 30 minutes

 

Nutritional Information: (approximate values per serving)

Calories 270; Fat 4g; Saturated Fat 1g; Carbohydrates 29g; Fiber 3g; Protein 29g; Cholesterol 81 mg; Sodium 1,601 mg