3 cups | 750 ml baby potatoes, halved or quartered
1 cup | 250 ml peeled baby carrots
3 cloves garlic, coarsely chopped
1/2 tsp | 2.5 ml sea salt
2 tbsp | 30 ml fresh rosemary, chopped (or 1/2 tsp | 2.5 ml dried)
1/4 cup | 65 ml poultry stock, homemade or low sodium
1 lemon, juice only
1/2 tsp | 2.5 ml freshly ground black pepper
Microwave potatoes on high for 4.5 minutes. Place in bottom of slow cooker.
Microwave carrots on high for 2.5 minutes, add to cooker.
Add garlic and salt, then place frozen turkey roast on top of vegetables. Pour stock, then lemon juice over turkey roast.
Sprinkle spice rub and rosemary over turkey roast then cook on low setting for a minimum of 6.5 hours. When ready to serve, remove roast, take off netting, slice and place on a platter with vegetables. Drizzle with juices and add freshly ground black pepper.
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