Rosemary Turkey Roast with Vegetables

Rosemary Turkey Roast with Vegetables

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Rated: 2
  • Makes: 8 servings
  • Prep 30 mins
  • Cook 9 hrs (low) or 4-1/2 hours (high)
  • Carb Grams Per Serving: 23


  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon ground black pepper
  • 1 2 3/4 - 3 1/4 - pound turkey breast half with bone, skinned
  • 1 tablespoon vegetable oil
  • Nonstick cooking spray
  • 1 1/4 pounds new potatoes, halved
  • 8 medium carrots, peeled and cut into 2- to 3-inch long pieces
  • 1 large onion, cut into 1/2-inch wedges
  • 1/4 cup reduced-sodium chicken broth
  • Reduced-sodium chicken broth
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup all purpose flour
  • Ground black pepper


  1. In a small bowl combine rosemary, salt, garlic powder, thyme, and pepper. Rub over turkey breast. In a very large skillet, brown turkey breast on all sides in hot oil over medium heat. Lightly coat the inside of a 6-quart slow cooker with cooking spray. In prepared cooker, place potatoes, carrots, onion, and 1/4 cup broth. Top with turkey.
  2. Cover; cook on low-heat setting for 9 hours or on high-heat setting 4-1/2 hours.
  3. Remove turkey and place on cutting board. Cover turkey loosely with foil and let stand for 15 minutes. Meanwhile, using a slotted spoon, transfer vegetables to a serving platter; keep warm.
  4. For gravy, strain cooking liquid into a 2-cup measure. Add enough additional broth to equal 1-3/4 cups. In a medium saucepan, whisk together 1/4 cup cold broth and the flour until smooth; whisk in remaining broth mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with pepper.
  5. Cut turkey meat off the bone. Slice turkey and serve with vegetables and gravy.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 256 cal., 3 g total fat 76 mg chol., 272 mg sodium, 23 g carb. (4 g fiber, 5 g sugars), 34 g pro.

Diabetic Exchanges

Lean Meat (d.e): 4; Vegetables (d.e): 0.5; Starch (d.e): 1