Slow Cooked Turkey Roast With Vegetables Recipes

SLOW COOKER TURKEY AND VEGETABLES

Steps:

• Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

TURKEY LEG POT ROAST (FOR SLOW-COOKER)

Steps:

• In a greased oval 5-6 quart slow cooker, combine the vegetables and broth. Place drumsticks over vegetables. Sprinkle remaining ingredients over all.
• Cover and cook on LOW for 5-5 1/2 hours, or until meat thermometer registers 180* F.

SLOW-COOKED TURKEY ROAST WITH VEGETABLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onions in slow cooker. Combine soup, water, poultry seasoning and salt in small bowl. Pour evenly over vegetables.
• Remove turkey from package; pat dry with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking. Sprinkle seasoning blend over turkey; place over vegetables. Cover with lid.
• Cook on LOW 6 to 8 hours, or until turkey reaches 170 degrees F when tested in center with meat thermometer.
• Remove turkey from slow cooker. Let stand 10 minutes. Meanwhile, add potato flakes and parsley, if desired, to vegetables in slow cooker; mix well. Let stand, covered, 5 minutes. Remove string netting from turkey; carve into slices. Serve with the vegetable mixture.