A delicious turkey recipe with vegetables in tomato and wine sauce, cooked in a slow cooker. Thanks to this method Cooking a turkey breast becomes very tender and juicy. Roll it in flour with spices, put in a pan with potatoes, carrots, onions, celery, pour a mixture of white wine, tomato paste, Worcester sauce, herbs and flour for thicken and cook with mild heat. By evening you will have a very delicious full dinner. Share with friends: 
Time: 7 hours 30 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 turkey breast with 1.8 kg bone.
- 0.5 tbsp. flour
- 1 tbsp. l chopped fresh thyme and additionally a few twigs
- 2 tsp paprika
- 2 garlic cloves, finely chopped
- 3/4 Art. dry white wine
- 2 tbsp. l tomato paste
- 2 tbsp. l Worcester sauce
- 2 tbsp. l chopped fresh parsley
- 2 bay leaves
- 4 carrots, cut into pieces of 2.5 cm.
- 4 stalks of celery, cut into pieces of 2.5 cm.
- 1 small onion, sliced in half rings
- 2 small potato tubers Russet Burbank (approximately 450 gr.), thinly chopped
Recipes with similar ingredients: turkey, potatoes, celery, carrots, white wine, tomato paste, paprika, bay leaf
Recipe preparation:
- In a large bowl, mix 1/4 tbsp. flour, chopped thyme, paprika, garlic, 1 tsp. salt and 1/4 tsp pepper. Roll in this mix the turkey and put it in a 6 liter slow cooker.
- In a medium-sized bowl, mix the remaining 1/4 tbsp. flour wine, tomato paste, Worcester sauce, 1 tbsp. l parsley and laurel sheet. Pour on and around the turkey carrots, celery, onions, potatoes and sprigs of thyme. Pour in the wine mixture, cover and cook with low heat for 7 hours.
- Put the turkey on a cutting board. Remove fat from gravy and remove the bay leaf. Stir in the remaining 1 tbsp. l parsley salt and pepper. Slice the turkey and serve with vegetables and the sauce.
