Barbecued Turkey And Vegetables
Perfect for the summer, this succulent dish is great for your next backyard barbecue. Best served with a pasta salad or mashed potatoes.
Yield
2 servingsPrep
20 minCook
9 hrsReady
9 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
barbecue sauce
|
*
|
| ½ | cup |
water
hot |
|
| 2 | each |
turkey thighs
skinless, cut in half |
* |
| 3 | each |
potatoes
unpeeled, cut in 8 pieces each |
|
| 6 | each |
carrots
cut in 2 1/2 inch sticks |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
barbecue sauce
|
*
|
| 118 | ml |
water
hot |
|
| 2 | each |
turkey thighs
skinless, cut in half |
* |
| 3 | each |
potatoes
unpeeled, cut in 8 pieces each |
|
| 6 | each |
carrots
cut in 2 1/2 inch sticks |
|
Directions
In medium bowl, blend barbecue sauce with water. Layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turkey and vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables.
Notes: Who would guess that 5 ingredients could be so tasty. A good quality barbecue sauce is the secret. Cooking juices can be thickened with flour. Add small amount of hot liquid to 2 to 3 tablespoons flour in measuring cup. Stir and add back to crockpot, on High. Cook to thicken.
