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
Becky Luigart-Stayner
Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.
Yield: 8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- 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
Ingredients
- 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)
Preparation
- 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.
Note:
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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Mediterranean Roast Turkey Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Mediterranean
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Slow Cook
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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