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Sunday Meal Prep: Slow-Cooker Rosemary Lemon Turkey

March 5, 2018

 

I'm game for any meal that involves a slow cooker, because it generally means less dishes, less prep time and less mess!

 

I grew up having pot roast for dinner pretty much every Sunday, so this is a leaner version of a meal that's close to my heart!  I don't know why we only eat turkey at Thanksgiving- it's super lean, it's high in the amino acid tryptophan (aids in better sleep) and also high in the mineral selenium (benefits metabolism). Read more about the benefits of turkey here

 

Turkey has a tendency to dry out easily, so thanks to my Grandma's advice I added the white wine which helped to keep the turkey moist, as well as made a delicious gravy! I also brined my turkey in salt and water for about 2 hours before cooking. 

 

I ate one serving for dinner and then put the other 3 in containers for the week. 

 

Slow-Cooker Lemon Rosemary Turkey

Makes approximately 4 servings

 

For the slow cooker:

~16 oz Turkey Tenderloin (I got mine at Whole Foods)

~1/2 bag red potatoes ( I used about 16 small red potatoes)

5-6 Large Carrots, peels and cut into 2-3 inch pieces

1/2 cup chopped white or yellow onion

1 cup white wine (I used Sauvignon Blanc)

1 cup broth of choice (I used vegetable broth)

1 cup water

Juice of 1/2 lemon

1 TBSP dried rosemary

1/2 TBSP garlic powder (you can nix this if you aren't a fan of garlic)

Salt and pepper

 

For the gravy:

Juice of 1/2 lemon

2-3 TBSP Arrowroot powder (or a non-GMO cornstarch) 

1/3 cold water

 

Instructions:

*For best results, brine your turkey for at least two hours or overnight before cooking*

1. Rub the Turkey Tenderloins with the spices

2. Put all vegetable ingredients in the slow cooker. I start with the potatoes, then the carrots, then sprinkle the onions on top.

3. Lay the turkey tenderloins on top of the vegetables.

4. Pour the wine, broth and water into the slow cooker.

5. Cover and cook on LOW for 6-8 hours.

6. Use tongs or a slotted spoon to pull the turkey and all the veggies out.

 

For the gravy:

You have the option to strain the gravy if you want to get the onions out- I left them in because I love onions and they give it a nice flavor!

 

1. Add the other half of the lemon juice to the juice leftover in the slow cooker. 

2. Mix the arrowroot powder and 1/3 cup cold water with a whisk, then add it to the leftover juice in the slow cooker. Continue stirring until you've reached desired consistency. 

3. Enjoy your delicious meal with a glass of the leftover white wine. :)

 

Serve immediately or put it in containers to eat later. I mash the potatoes up and put a little grass-fed butter on top of them. I recommend storing the turkey with the gravy on top to keep it from drying out!

 

Enjoy :)

 

 

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