1 pound carrots, cut into 2-inch pieces
2 medium onions, cut into wedges
3 celery ribs, cut into 2-inch pieces
1 can (14-1/2 ounces) chicken broth
1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed
2 tablespoons olive oil
1-1/2 teaspoons seasoned salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1Place vegetables and broth in a 6- or 7-qt. slow cooker; top with turkey breast. Brush turkey with oil; sprinkle with seasonings.
2Cook, covered, on low until a thermometer inserted in turkey reads at least 170°, 5 to 6 hours. Remove turkey from slow cooker; let stand, covered, 15 minutes before carving. Serve with vegetables. If desired, strain cooking juices and thicken for gravy.
This recipe renders some of the juiciest turkey I have ever eaten. High in lean protein, it’s a smart entree for a special occasion.
Prep: 25 min. Cook: 5 hours + standing
Makes 12 servings
1 serving: 360 calories, 15g fat (4g saturated fat), 123mg cholesterol, 477mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 48g protein.