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    You are in: Home / Recipes / Sarasota's Crock-Pot Turkey Breast Pot Roast Recipe
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    Sarasota's Crock-Pot Turkey Breast Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    SarasotaCook's Note:

    I love turkey, but if you don't want to cook a whole turkey, this can be a great alternative. I watch for turkey breasts to go on sale and pick one up for an easy dinner. You could also add in a turkey thigh as well. This is done right in the crock pot which makes this even easier. Slow cooked comfort food. The only thing I believe is a must if you are using the crock pot, is to lightly brown your turkey breast first. I just season with salt and pepper and pan sear on medium high in butter and olive oil until lightly golden brown.

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    Ingredients:

    Serves: 4-6

    Yield:

    Units: US | Metric

    • 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

    Directions:

    1. 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. 2
      Crock Pot -- Transfer the turkey to the crock pot and add all the vegetables.
    3. 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. 4
      Cook -- On low cook for approximately 7-8 hours, high 5-6.
    5. 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. 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!

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    Ratings & Reviews:

    • on March 22, 2012

      45

      I like this method, a lot. I cooked the turkey on low. I probably could have taken it out at 6 1/2 hours but it still came out fairly moist. What I didn't like were the spices. I will find another blend next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sarasota's Crock-Pot Turkey Breast Pot Roast

    Serving Size: 1 (809 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1217.9
     
    Calories from Fat 313
    25%
    Total Fat 34.7 g
    53%
    Saturated Fat 9.6 g
    48%
    Cholesterol 263.3 mg
    87%
    Sodium 643.9 mg
    26%
    Total Carbohydrate 121.3 g
    40%
    Dietary Fiber 14.8 g
    59%
    Sugars 15.1 g
    60%
    Protein 101.0 g
    202%

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