Categories: Main Dish, Slow Cooker, Turkey

Ingredients

• 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
• 1 1/2 cups broth
• 1⁄3; cup white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh ginger , fine chopped
• 1 teaspoon ground coriander
• 1 tablespoon paprika
• 3/4 teaspoon ground allspice
• 1/2 teaspoon ground cardamom
• 2 tablespoons cornstarch (plus 1 teaspoon water to make a slurry)
• 1 teaspoon fresh parsley
• salt
• pepper

Directions

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. Crock Pot — Transfer the turkey to the crock pot and add all the vegetables.

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. ok — On low cook for approximately 7-8 hours, high 5-6.

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. 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.

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