Turkey Time

Slow Cooker Turkey Roast with gravy

This is adapted from a recipe for slow cooker turkey breast french dip sandwiches I saw on Kelsey's Essentials, on The Cooking Channel.

1, 3lb Turkey Roast ( mine was frozen and had to be thawed in the fridge for 2 days)
1 Tablespoon chopped fresh rosemary, divided
2 teaspoons chopped fresh sage, divided
2 teaspoons chopped fresh thyme, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly cracked pepper, divided
1/4 cup Worcestershire sauce
1 cup chicken broth
2 onions, finely chopped
3/4 cup cold water
1/3 cup flour

In a 5 quart slow cooker add onions, broth, sauce, and half of the herbs and S&P; mix. Pull the skin on top of the turkey back a little and put the other half of the herbs and S&P under it. Place the turkey on top of the onion broth mixture and put on the lid. Cook on high for 1 hour the reduce the temperature to low for 6 hours or until the internal temperature is 170 degrees.

Remove the turkey to a cutting board and cover with aluminum foil and rest for 5 minutes. In a saucepan add the water and flour, whisk until no lumps remain. Slowly pour the broth and onions into the saucepan, turn the heat to medium high and whisk continuously until the gravy thickens. Remove and discard the skin and slice the turkey as best you can, the slow cooker makes it so tender that it mostly just falls apart. If you have an electric knife now would be the time to break it out. I was too intoxicated by the smell of the turkey and my ravenous desire to eat it to care much about pretty slices.

I paired the turkey and gravy with mashed potatoes and spiced apples. YUM.