Crock Pot Recipes

Crock Pot Turkey Roast and Veggies

No-Stick Cooking Spray
1 pkg. (16 oz.) baby carrots
3 cups (3 medium) red potatoes, peeled, cut into 3/4″ cubes
1 cup onion, coarsely chopped
1 can (10-3/4 oz.) condensed cream of celery soup
1/2 cup water
1 tsp. poultry seasoning
1/4 tsp. salt
1 (3 lb.) Butterball Boneless Breast of Turkey Roast, thawed if frozen
1 TB No-Salt seasoning blend
1/4 cup instant mashed potato flakes
Chopped fresh parsley, optional

Spray 5 quart crock pot/slow cooker with cooking spray.
Place carrots, potatoes and onions in 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 heat setting for 6 to 8 hours, or until turkey reaches 170° F.,
when tested in center with meat thermometer.

Remove turkey from crock pot/slow cooker. Let stand 10 minutes.

Add potato flakes and parsley, if desired, to vegetables in
crock pot/slow cooker; mix well. Let stand,
covered, 5 minutes. Remove string netting from turkey;
carve into slices. Serve with the vegetable mixture.
Makes: 8 servings (3 oz. turkey and 3/4 cup vegetables each).

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