Cranberry-Peach Turkey Roast Recipe - Low Carb & Healthy
Low carb recipe for Cranberry-Peach Turkey Roast which belongs to the Poultry recipe category.
- 3 pounds (1.4 kg) turkey roast
- 2 tablespoons (30 ml) oil
- cup (80 g) chopped onion
- 1 cup (110 g) cranberries
- cup (6 g) Splenda
- 3 tablespoons (45 ml) spicy mustard
- teaspoon red pepper flakes
- 1 peach, peeled and chopped
If your turkey roast is a Butterball like mine, it will be a boneless affair of light and dark meat rolled into an oval roast, enclosed in a net sack.
Leave it in the net for cooking so it doesn't fall In a big heavy skillet, heat the oil and brown the turkey on all sides.
Transfer the turkey to a slow cooker.
In a blender or food processor with the S-blade in place, combine the onion, cranberries, Splenda, mustard, red pepper, and peach.
Run it 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 to 7 hours.
Remove the turkey to a platter, stir up the sauce, and ladle it into a sauce boat to serve with the turkey.
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.
Each with 31 g protein, 4 g carbohydrate, 1 g dietary fiber, 3 g usable carbs.