How to Make Rosemary Turkey with Vegetables

Ingredients

• 1 tsp dried rosemary, crushed
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp dried thyme, crushed
• ¼ tsp black pepper
• 3¼ turkey breast half with bone, skinned
• 1 tbsp vegetable oil
• 1¼ lb. new potatoes, halved
• 8 medium carrots, peeled and cut into 2- to 3-inch-long pieces
• 1 large onion, cut into ½-inch wedges
• ½ cup reduced-sodium chicken broth, plus additional broth
• ¼ cup flour

1. In a bowl combine rosemary, ¼ tsp. salt, garlic powder, thyme, and ¼ tsp. black pepper. Rub over turkey breast. In a very large skillet brown turkey breast on all sides in hot oil over medium heat. Lightly coat an unheated 5- to 6-quart slow cooker with nonstick cooking spray. In prepared cooker place potatoes, carrots, onion, and ¼cup broth. Top with turkey.
2. Cover and cook on low-heat setting for 9 hours or on high-heat setting for 4-½ hours.
3. Transfer turkey to a cutting board. Cover turkey with foil; let stand for 15 minutes. Meanwhile, using a slotted spoon, transfer vegetables to a serving platter; cover to keep warm.
4. For gravy, strain cooking liquid into a 2-cup glass measuring cup. Add enough additional broth to equal 1-¾ cups total liquid. In a medium saucepan whisk the ¼ cup cold broth and the flour until smooth; whisk in remaining broth mixture. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional black pepper.
5. Cut meat off the bone. Slice turkey and serve with vegetables and gravy.