Slow Cooker Turkey with Root Vegetables and Thyme
Votes: 3
Time: 7 hours 30 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A delicious turkey with vegetables in a tomato-wine sauce, cooked in a slow cooker. This cooking method makes the turkey breast incredibly tender and juicy. Dredge it in seasoned flour, place it in a saucepan with potatoes, carrots, onions, and celery, pour in a mixture of white wine, tomato paste, Worcestershire sauce, herbs, and flour to thicken it, and cook over low heat. By evening, you'll have a delicious, filling dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bone-in turkey breast weighing 1.8 kg.
- 0.5 cups flour
- 1 tbsp chopped fresh thyme, plus a few extra sprigs
- 2 tsp paprika
- 2 cloves garlic, finely chopped
- 3/4 cup dry white wine
- 2 tbsp tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tbsp chopped fresh parsley
- 2 bay leaves
- 4 carrots, cut into 2.5cm pieces.
- 4 celery stalks, cut into 2.5cm pieces.
- 1 small onion, cut into half rings
- 2 small Russet Burbank potatoes (about 450 g), thinly sliced
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Cooking the dish according to the recipe:
- In a large bowl, combine 1/4 cup flour, chopped thyme, paprika, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge the turkey in this mixture and place it in a 6-quart slow cooker.
- In a medium bowl, combine the remaining 1/4 cup flour, wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley, and bay leaf. Arrange the carrots, celery, onion, potatoes, and thyme sprigs on and around the turkey. Pour in the wine mixture, cover, and cook on low for 7 hours.
- Transfer the turkey to a cutting board. Skim off any fat from the gravy and remove the bay leaf. Stir in the remaining 1 tablespoon of parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.
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