Cranberry-Peach Turkey Roast~Low Carb Slow Cooker

By Kathy C.

Recipe from 200 Low-Carb Slow Cooker Recipes by Dana Carpender

Ingredients

• 3 pound turkey roast
• 2 Tbsp oil
• 1/2 cup chopped onion
• 1 cup cranberries
• 1/4 cup Splenda (I will try Honey instead)
• 3 Tbsp spicy mustard
• 1/4 tsp red pepper flakes
• 1 peach, peeled and chopped
• (KC: I sprinkle salt & pepper on turkey roast before cooking in slow cooker to enhance flavor)

Details

Servings 8

Preparation

Step 1

Leave boneless turkey roast in the net sack for cooking, so it doesn't fall apart.

In a big heavy skillet, heat the oil. Brown the turkey on all sides. Transfer the turkey to the slow cooker.

Blend remaining ingredients in blender or food processor until you have a coarse puree. Pour the mixture over the turkey.

Cover the slow cooker, set it to low, and let it cook for 6-7 hours.

Remove the turkey to a platter, stir up the sauce, and ladle it into a sauce boat to serve with the turkey.

Recipe from 200 Low-Carb Slow Cooker Recipes by Dana Carpender
Note: You can remove the net from the turkey before serving, if you like, but I find it easier just to use a good sharp knife to slice clear through the netting and let diners remove their own.

Yield: 8 servings, each with 255 calories: 8g fat, 31 g protein, 4g carbs, 1g fiber