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    Turkey: Turkey Pot Roast Dinner


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 1/3 cup defatted chicken broth or vegetable broth
    1 med onion chopped
    2 tbl lemon juice
    (original recipe calls for 1 tbl olive oil)
    1 tbl finely chopped fresh ginger
    1 tbl paprika
    1 tsp ground coriander
    3/4 tsp ground allspice
    1/2 tsp ground cardamom
    (original recipe calls for 1/4 tsp salt)
    1/8 tsp ground black pepper
    1 3/4 lb skinless boneless turkey breast half (1/2 breast)
    5 lrg carrots cut into 1-inch pieces
    5 lrg potatoes peeled and cut into eighths
    4 lrg onions quartered

    Recipe



    * In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamom, (salt and) pepper.

    * Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer for 8 minutes. Turn the turkey over and continue simmering, covered, for 8 minutes more.

    * Layer the carrots, potatoes and quartered onions around the turkey. Cover and simmer for 25 to 30 minutes, or until the vegetables and turkey are tender.

    * To serve, slice the turkey. Then arrange the turkey and vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables.

    * Work ahead: To save even more time on a busy weekday evening, cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave.

    * NOTES : Now that boneless turkey breasts halves are readily available in supermarkets, you can make a "pot roast" dinner quite quickly.

 

 

 

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