- 1 frozen boneless turkey roast (3 pounds), thawed
- 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 or additional broth, orange juice and lemon juice. Cover and cook on low for 5-6 hours or until a meat thermometer reads 170°.
- 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.
Reviews forCitrus Turkey Roast
"I made this for a small get together on Thanksgiving and it turned out great! The gravy was one of the intriguing features of this, little sweet, little spicy, and went extremely well with the turkey and side of mashed potatoes. It doesn't have a pronounced citrus flavor however everything blended together very well. Thanks for a great turkey that's out of the ordinary!"
"I had 3 turkey breast rolls, wrapped with bacon and rosemary and tied (bought this way) that I cooked in the slow cooker following this recipe. I forgot the paprika but followed everything else and my turkey rolls were to die for along with the gravy! Since I was cooking them one day and eating the next, I was able to drain off the grease (there was not too much) and then thicken the gravy. Thanks for a wonderful recipe!"
"Good recipe, but seems to be lacking a little bit in the citrus flavor. Still good though."
"My future son-in-law adores this and begs for it every other week. It's one of the best turkey roast recipes I've ever come across."