Name: Turkey Pot Roast
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT7H0M0.000S
Total time: P0Y0M0DT7H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup all-purpose flour; 1 tablespoon chopped fresh thyme, plus a few sprigs; 2 teaspoons paprika; 2 cloves garlic, finely chopped; Kosher salt and freshly ground pepper; 1 4-pound bone-in turkey breast; 3/4 cup dry white wine; 2 tablespoons tomato paste; 2 tablespoons Worcestershire sauce; 2 tablespoons chopped fresh parsley; 2 bay leaves; 4 carrots, cut into 1-inch pieces; 4 stalks celery, cut into 1-inch pieces; 1 small onion, halved and sliced; 2 small russet potatoes (about 1 pound), thinly sliced

Directions

Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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Turkey Pot Roast

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