CrockPot Turkey Roast with Rice

Ingredients

3 Pounds Boneless Turkey Breast Roast (Thawed)
1 Packet Turkey or chicken Gravy Mix
2 Teaspoons Mrs. Dash Table Blend Seasoning
Salt And Pepper (To Taste)
1 Medium Yellow Onion (Peeled And Diced)
3 Cloves Garlic (Minced)
3 Cups White Rice
16 Ounces Mixed Frozen Vegetables

Directions

Loosen the butcher’s twine that is placed on the turkey (optional) and place the thawed boneless turkey roast in the bottom of of a 6 quart or larger slow cooker.

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.

Season the turkey with salt, pepper.

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).

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.
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.

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.