Turkey Thigh Pot roast

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 312.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 843.1 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 105.0 g

View full nutritional breakdown of Turkey Thigh Pot roast calories by ingredient


Introduction

Adapted from a recipe on cullyskitchen.com. Used the nutritional values for cooked meat and veggies with turkey skin not eaten. Obviously you will use raw vegetables and meat in this recipe. Easy to make. Adapted from a recipe on cullyskitchen.com. Used the nutritional values for cooked meat and veggies with turkey skin not eaten. Obviously you will use raw vegetables and meat in this recipe. Easy to make.
Number of Servings: 2

Ingredients

    2 turkey thighs, bone-in and skin on (approx. 17 oz)
    1 C baby carrots
    2 medium red skinned potatoes (skin on)
    1 large stalk of celery, chopped
    1/2 medium white onion, coarsely chopped
    2 garlic cloves, chopped
    1/4 cup chicken broth
    1 t seasoning salt
    Olive Oil Pam Cooking Spray

Tips

Remove skin and bones before eating. Or leave skin on, but adjust the nutritional information calculations.


Directions

Prepare the vegetables as indicated in the ingredients' list (e.g. "chopped", "skin on"). Coat a crock pot with Olive Oil Pam Cooking Spray. Place vegetables in the bottom of the crock pot and pour chicken broth on them. Season the turkey thighs with the season salt and place on top of the vegetables. Cook on low for approx. 5 hours (check with meat thermometer).

Serving Size: ~ 2 servings: 4 oz cookd meat and 6 oz cooked veggies

Number of Servings: 2

Recipe submitted by SparkPeople user READYTORIDE58.