Ingredients
2kg turkey breast roast (see notes below)
3 medium potatoes, peeled and cut into quarters
1/2 butternut pumpkin, peeled and cut into quarters
2 large carrots, peeled and cooked whole (cut in half at serving time)
1 large onion, cooked whole (cut to serve)
1 large sweet potato, cut into quarters
Directions
1Line slow cooker with baking paper
2I use a 7L slow cooker
3Place turkey in centre and vegetables pieces around them
4Place potatoes on the bottom then layer on onion, sweet potato, pumpkin then carrot
5Season with salt and pepper and lay rosemary stalks on top
6Cooking on low 8hrs
7At serving time remove turkey and veg to serve then use some pan juices to add to your gravy sachet to make finishing sauce 🙂
Notes
1No liquid needs adding, it will make plenty of it's own
2I use the frozen box variety rolled turkey roast but must be FULLY defrosted first
3The same can be done with a similar CHICKEN rolled roast
4
Submitted by Paulene Christie
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