Crock-Pot Turkey Roast with Rice Recipe
This recipe was cooked in a 6.5 quart slow cooker. However it should work fine in a 6 quart or larger slow cooker.
Servings Prep Time
8people 10minutes
Cook Time
6 – 8hours on LOW
Servings Prep Time
8people 10minutes
Cook Time
6 – 8hours on LOW
Ingredients
Instructions
  1. Line a 6.5 quart slow cooker with a Crock-Pot liner or spray with non-stick cooking spray if desired to make clean up easier.
  2. Loosen the butcher’s twine that is placed on the turkey (optional) and place the thawed boneless turkey roast in the bottom of the slow cooker.
  3. Prepare the packet of gravy that either came with your frozen turkey roast or the packet of store-bought gravy mix according to the package directions and pour the gravy mixture over the turkey in the slow cooker.
  4. Season the turkey with salt, pepper and Mrs. Dash seasoning blend (or whatever seasonings you want).
  5. Add the onion and garlic to the slow cooker. Cover and cook on LOW for 6 – 8 hours or until the turkey reaches an internal temperature on a meat thermometer of 165°F (74°C).
  6. About 30 minutes before the end of the cooking time cook the 3 cups of dry rice in a rice cooker or on the stove top.
  7. When the turkey is cooked remove the rest of the butcher’s string and carve the Turkey roast into small edible pieces. Steam the vegetables during this time.
  8. Once the turkey is ready, add the rice, vegetables and enough of the turkey juices from the slow cooker to make it moist. You will most likely want to add more salt, pepper and various spices that your family enjoys. Mix it well. Once that is done you area ready to serve!

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