Citrus Turkey Roast
- 1 frozen boneless turkey roast (3 pounds), thawed
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 garlic cloves, peeled
- 1 cup chicken broth, divided
- ¼ cup water
- ¼ cup white wine or additional chicken broth
- ¼ cup orange juice
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
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, ½ cup broth, water, wine or additional broth, orange juice and lemon juice. Cover and cook on low for 5–6 hours or until a meat thermometer reads 170 degrees.
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 and serve with gravy.