Turkey Roast Supreme Crock Pot
Elevate your weeknight dinners with this comforting Turkey Roast Supreme Crock Pot recipe, a hands-off dish that delivers maximum flavor with minimal effort. Featuring a tender 3-pound turkey breast roast seasoned with aromatic spices like garlic powder, paprika, and rosemary, this slow-cooked masterpiece is paired with hearty vegetables—carrots, celery, potatoes, and onion—infused with savory chicken broth. The turkey is first seared to golden perfection for added flavor, then slow-cooked to juicy tenderness over six hours, making it perfect for busy days. A velvety, homemade gravy made from the crock pot juices completes this wholesome meal, while a garnish of fresh parsley adds a vibrant touch. With just 15 minutes of prep, this family-friendly recipe is a go-to for creating a satisfying, well-rounded dinner that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 3 pounds Turkey breast roast
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoons Garlic powder
- 1 teaspoons Paprika
- 1 teaspoons Dried rosemary
- 2 tablespoons Olive oil
- 3 Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 1 Yellow onion, chopped
- 4 Potatoes, quartered
- 1.5 cups Chicken broth
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the turkey breast roast with salt, black pepper, garlic powder, paprika, and dried rosemary on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the turkey roast on all sides until golden brown, about 2-3 minutes per side. Remove from skillet and set aside.
Layer the chopped carrots, celery, onion, and potatoes in the bottom of the crock pot.
Place the seared turkey breast roast on top of the vegetables.
Pour chicken broth over the turkey and vegetables, ensuring everything is evenly coated.
Cover the crock pot with its lid and cook on low for 6 hours or until the turkey reaches an internal temperature of 165°F (74°C).
Once the cooking time is complete, carefully transfer the turkey and vegetables to a serving platter. Tent the turkey with foil to keep warm.
To make the gravy, strain the cooking liquid from the crock pot into a small saucepan. Bring it to a simmer over medium heat.
In a small bowl, mix together the cornstarch and water to form a slurry. Gradually whisk the slurry into the simmering liquid and cook until the gravy thickens, about 2-3 minutes.
Slice the turkey roast and serve alongside the vegetables. Drizzle with the prepared gravy and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1494 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
