• 1 boneless turkey roast, thawed (3 pounds)
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 garlic cloves, peeled
  • 3/4 cup free-range chicken broth
  • 1/4 cup white wine or additional chicken broth
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice


  1. Cut roast in half. Combine the garlic powder, paprika, oil, salt and pepper; rub over turkey. Place in a 5-qt. crock pot. Add the garlic, broth, 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°.
  2. Remove turkey, discard garlic cloves. Slice and serve.

Notes: Use leftover turkey for sandwiches the next day. Packs well for lunch.