Barbecued Slow Cooker Turkey Roast with Fennel and Lemon

Directions

Remove the Slow Cooker Roast from box and place in a dish to thaw overnight in the refrigerator, reserve spice rub.

Preheat the barbecue to medium-high heat (375°F or 190°C).

Pour olive oil in a cast iron pan or foil roasting pan. Add tomatoes, fennel, garlic, lemon slices, salt and pepper.

Place the roast in the pan directly on top of mixture, skin side up.

Pour wine, stock and lemon juice over roast.

Sprinkle spice rub packet on top.

Cook over indirect or low heat for approximately 1.5 hours, adding moist wood chips in a smoking pan or directly on coals every hour for a smoky flavor, if desired.

Cook until it reaches an internal temperature of 170°F (77°C), Remove turkey roast from pan, remove netting, cover loosely with foil and let rest for 15-20 minutes.

Slice roast and serve with lemon fennel pan sauce.

Recipe courtesy of Chef Jason Wortzman.

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