Boneless Turkey Roast in a Slow Cooker

by Bruce and Elaine Ingram

5 hours DURATION

4.5 hours COOK TIME

30 minutes PREP TIME

6 SERVINGS

Directions

• Add broth, turkey breast, and soy sauce to a large cast-iron pot with a lid, or to a Dutch oven. Bring to a boil, and then lower temperature to a simmer. Cook, covered, for 3 to 4 hours, or until turkey can be shredded with a fork. Remove turkey from liquid and set aside.
• Add celery, carrot, and potatoes to broth. Cover, and cook until vegetables are partly tender, about 10 minutes.
• While vegetables are cooking, shred turkey and set aside.
• Add thyme to the pot, cover, and cook another 5 to 7 minutes, or until vegetables are fully tender.
• Pour all contents of pot into a heat-safe container. Set aside.
• Add butter to empty cast-iron pot. When melted, add chopped onions and sauté until tender.
• Sprinkle onions and butter with flour. Stir, and cook gently until slightly golden, about 5 minutes.
• Slowly add half-and-half, stirring continuously. When smooth, return cooked vegetables and broth to pot.
• Add chopped kale and reserved turkey to pot. Cover, and cook 10 minutes until kale is soft.
• Add lemon juice, salt, and pepper.