I used a bone in Turkey breast, fresh garlic, and made my own greek seasoning. It came out awesome. My only problem was my sauce really didn't thicken as much as I would have liked, but I was the only one who knew it. Served with mashed potatoes, and a cucumber salad. Most important the kids ate it. They avoided the olives but that left more for the adults.
Mediterranean Roast Turkey
Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.
More From Cooking Light
- Calories: 314
- Fat: 4.9g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 57g
- Carbohydrate: 7g
- Fiber: 0.9g
- Cholesterol: 141mg
- Iron: 3.1mg
- Sodium: 468mg
- Calcium: 34mg
- 2 cups chopped onion (about 1 large)
- 1/2 cup pitted kalamata olives
- 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1 teaspoon Greek seasoning mix (such as McCormick's)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (4-pound) boneless turkey breast, trimmed
- 1/2 cup fat-free, lower-sodium chicken broth, divided
- 3 tablespoons all-purpose flour
- Thyme sprigs (optional)
- Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.
- Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into slices.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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