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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Mediterranean Roast Turkey

Serve this slow cooker roast with mashed potatoes and garnish with fresh thyme sprigs, if desired.

Cooking Light MARCH 2006

  • Yield: 8 servings (serving size: about 4 ounces turkey and about 1/3 cup onion mixture)

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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
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Mediterranean Roast Turkey Recipe

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