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“With a little cornstarch to thicken the juices, the juices, the gravy is easily made. Very easy and smells wonderful while cooking. I found this recipe in Taste Of Home Quick Cooking 2006. I posted this for safe keeping before trying it. This was not overally cared for in my house. I felt the paprika was to much.”
READY IN:
5hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut roast in half. Combine the garlic powder, paprika, oil, worcestershire sauce, salt and pepper; rub over turkey. Place in a 5-quart slow cooker. Add the garlic, 1/2 cup chicken broth, water, wine, orange juice and lemon juice. Cover and cook on low for 5-6 hours until a meat thermometer reads 170.
  2. Remove turkey and keep warm. Discard garlic cloves. For gravy, combine cornstarch and remaining broth until smooth; stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Slice turkey; serve with gravy.

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