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Citrus Turkey Roast

 Citrus Turkey Roast
"I was skeptical at first about fixing turkey in a slow cooker," admits Kathy Kittell from Lenexa, Kansas. "But once I tasted this dish, I was hooked. With a little cornstarch to thicken the juices, the gravy is easily made."
12 ServingsPrep: 15 min. Cook: 5-1/4 hours


  • 1 frozen boneless turkey roast, thawed (3 pounds)
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 garlic cloves, peeled
  • 1 cup chicken broth, divided
  • 1/4 cup water
  • 1/4 cup white wine or additional chicken broth
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch


  • Cut roast in half. Combine the garlic powder, paprika, oil,
  • Worcestershire sauce, salt and pepper; rub over turkey. Place in a
  • 5-qt. slow cooker. Add the garlic, 1/2 cup broth, water, wine,
  • orange juice and lemon juice. Cover and cook on low for 5-6 hours or
  • until a thermometer reads 175°.
  • Remove turkey and keep warm. Discard garlic cloves. For gravy,
  • combine cornstarch and remaining broth until smooth; stir into
  • cooking juices. Cover and cook on high for 15 minutes or until
  • thickened. Slice turkey; serve with gravy. Yield: 12 servings.

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Citrus Turkey Roast (continued)

Nutritional Facts: 1 serving (1 each) equals 162 calories, 6 g fat (trace saturated fat), 66 mg cholesterol, 652 mg sodium, 4 g carbohydrate, trace fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.