1 boneless turkey roast, thawed (3 pounds)
1 TBSP garlic powder
1 TBSP paprika
1 TBSP olive oil
1/2 tsp salt
1/2 tsp 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 TBSP lemon juice
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°.
Remove turkey, discard garlic cloves. Slice and serve.
Notes: Use leftover turkey for sandwiches the next day. Packs well for lunch.