Mediterranean Roast Turkey

Photo by Becky Luigart-Stayner
Ingredients
- ½ cup julienne-cut drained oil-packed sun-dried tomato halves
- 1 teaspoon Greek seasoning mix (such as McCormick's)
- ½ cup fat-free, less-sodium chicken broth, divided
- ½ cup pitted kalamata olives
- 1 ½ teaspoons bottled minced garlic
- ¼ teaspoon freshly ground black pepper
- ½ cup julienne-cut drained oil-packed sun-dried tomato halves
- + 15 more ingredients
-
- 1 ½ teaspoons bottled minced garlic
- 2 cups chopped onion (about 1 large)
- 1 (4-pound) boneless turkey breast, trimmed
- 3 tablespoons all-purpose flour
- ½ cup fat-free, less-sodium chicken broth, divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- 1 (4-pound) boneless turkey breast, trimmed
- ½ cup pitted kalamata olives
- ½ teaspoon salt
- 2 cups chopped onion (about 1 large)
- 3 tablespoons all-purpose flour
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon Greek seasoning mix (such as McCormick's)
Combine first 9 ingredients in an electric slow cooker. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours. Combine remaining 1/4 cup broth and flour in a small bowl; stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on low for 30 minutes. Cut turkey into ...
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