Slow Cooked Lemon-Rosemary Turkey Roast with Baby Vegetables

Directions

Microwave potatoes on high for 4.5 minutes, place in bottom of a 6-7 quart slow cooker. Microwave carrots on high for 2.5 minutes, add to cooker. Add garlic and salt, then place frozen turkey roast on top of vegetables. Pour stock, then lemon juice over turkey roast.

Sprinkle spice rub and rosemary over turkey roast then cook on low setting for a minimum of 6 hours. When finished, cooker should then switch to warm. When ready to serve, remove roast, take off netting, slice and place on a platter with vegetables. Drizzle with juices and add freshly ground black pepper.

Recipe courtesy of Chef Jason Wortzman
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