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Pot Roast of Turkey with Barley



Trans-fat Free, High Fiber


1 tablespoon vegetable oil
½ each turkey breast
about 3.5 lbs
3 cups water
cup heavy whipping cream
1 each onions
studded with
2 each cloves
1 tablespoon garlic
3 each bay leaves
1 tablespoon thyme
or 1 tb dried thyme
¾ cup pearl barley
½ teaspoon salt
or as desired
½ teaspoon white pepper
5 large leeks
white part only, sliced in thin rounds
2 tablespoons butter, unsalted


HEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin side down.

Cook over high heat until skin is golden, about 7 minutes.

Remove the turkey and pour off the oil.

Replace the pot on the stove and add the water, onion, garlic, bay leaves, thyme, barley, salt and pepper.

Replace the turkey, skin side up.

Cover, reduce heat to low and simmer 1 hour.

Meanwhile, heat the butter over low heat in a covered skillet, add the leeks, cover and cook 20 minutes, stirring occasionally.

When the leeks are tender, remove from the heat and set aside.

Transfer the turkey to a cutting board and remove the onion and bay leaves from the barley.

Add the cream and cook another 3 minutes or until barley mixture thickens.

When it's time to serve dinner, carefully remove the meat from the bones and discard bones.

Cut the breast meat against the grain into thin diagonal slices.

Pour the barley onto a large platter. Arrange the turkey on the barley and pile the leeks in the center of the platter. Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 29351% of calories from fat
 % Daily Value *
Total Fat 17g 25%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 349mg 15%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 26%
Sugars g
Protein 10g
Vitamin A 10% Vitamin C 4%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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