Turkey Pot Roast

15 ingredients
10 steps

Ingredients

  • 1/2 cup all-purpose flour
  • 1 tablespoon chopped fresh thyme, plus a few sprigs
  • 2 teaspoons paprika
  • 2 cloves garlic, finely chopped
  • Kosher salt and freshly ground pepper
  • 1 4 -pound bone-in turkey breast
  • 3/4 cup dry white wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 2 bay leaves
  • 4 carrots, cut into 1-inch pieces
  • 4 stalks celery, cut into 1-inch pieces
  • 1 small onion, halved and sliced
  • 2 small russet potatoes (about 1 pound), thinly sliced

Directions

  1. 1
    Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
  2. 2
    Rub all over the turkey, then transfer to a 6-quart slow cooker.
  3. 3
    Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl.
  4. 4
    Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker.
  5. 5
    Pour in the wine mixture, then cover and cook on low, 7 hours.
  6. 6
    Transfer the turkey to a cutting board.
  7. 7
    Skim off the fat from the gravy in the slow cooker and discard the bay leaves.
  8. 8
    Stir in the remaining 1 tablespoon parsley and season with salt and pepper.
  9. 9
    Slice the turkey and serve with the vegetables and gravy.
  10. 10
    Photograph by Christopher Testani

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