Recipe by Mrs. Christmas
I found this recipe out of a little Betty Crocker Crock Pot cook book years ago. I tried it out on my family and it was a success. The key to the vegetables is to cut them into small enough "bite sized" pieces so they can cook thoroughly.
Top Review by SmoochTheCook
This was outstanding! I don't know personally how it tasted (I don't eat bone-in turkey), but I smelled it all day and it was amazing. My family ate it and enjoyed it to no end! I will probably use a little more sage next time, but I will definitely be making it again. The turkey gravy ended up too greasy to use as a gravy for the potatoes, but that wasn't a problem since they absorbed so much of the flavor. I also threw an onion in there since nothing in our family is made without onions. LOL! Thanks so much for the wonderful recipe!
- 6 lbs turkey breast, bone-in, and thawed if frozen
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon ground pepper
- 8 small red potatoes, cut into 8ths
- 1 1⁄2 cups carrots, coined
- 1 (12 ounce) jar turkey gravy
- 2 tablespoons all-purpose flour
- 3⁄4 teaspoon dried sage
- 1 tablespoon Worcestershire sauce
Directions See How It's Made
- Spray a 5-6 quart slow cooker with cooking spray.
- Place turkey in cooker.
- Sprinkle with garlic and pepper.
- Place potatoes and carrots around the turkey.
- Mix gravy, flour, sage, and worcestershire sauce in a small bowl; pour over turkey and vegetables.
- Cover and cook on Low heat setting for 7-8 hours.
- Remove turkey and carve. Serve with the vegetables and gravy.