Turkey Pot Roast

Friday July 24, 2009

One of my oldest cooking friends, Nancyjo Riekse, created this recipe, and I was absolutely delighted with the original concept for turkey in an old-fashioned recipe context. “This is for those of you who have stopped eating red meat but still crave that type of comfort food,” she writes. This recipe uses a hindquarter, one big, fat, dark-meat thigh section called the shank that is easily available when the turkeys leftover from the holidays are cut into portions to sell quickly. If you cannot find the shank, then substitute two regular turkey thighs that equal the same weight. Be sure the piece of meat can fit in your slow cooker. Serve with cranberry sauce.


Serves 2 with leftovers
Cooker: 3 quart, oval preferred
Setting and Cook Time: LOW for 7 to 9 hours


1 turkey hindquarter (about 2 pounds) or 2 turkey thighs
Salt and freshly ground black or white pepper to taste
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, chopped
1/2 teaspoon minced fresh basil
1/4 teaspoon chopped fresh thyme leaves
1 cup vegetable or chicken broth, canned or homemade
2 medium-size white potatoes, quartered
2 medium-size carrots, peeled and cut into chunks


  1. Spray the inside of the crock with nonstick cooking spray. Sprinkle the turkey with salt and pepper; you can flour it as well if you want a thicker sauce. In a large heavy skillet, heat the olive oil and brown the turkey, skin side down, until a deep golden brown on one side, about 5 minutes. Transfer with tongs to the slow cooker.
  2. Add the onion, garlic, basil, thyme, and broth. Place the potatoes and carrots around the sides. Cover and cook on LOW for 7 to 9 hours, until the meat and vegetables are tender.
  3. Slice the meat and serve hot with the vegetables, with the cooking liquid drizzled over the top.

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