Ingredients
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1 large boneless, skinless Turkey
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2 Tbsp melted Coconut Oil
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2 Tbsp dried Parsley
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½ tsp dried Oregano
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½ tsp Kosher Salt
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¼ tsp Black Pepper
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½ cup White Wine
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1 cup fresh Mushrooms
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2 Tbsp Cornstarch
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¼ cup cold Water
Directions
Steps
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1
Done
|
Place turkey in the slow cooker. Brush with coconut oil. |
|
2
Done
|
Mix together parsley, oregano, salt, pepper, and wine. Pour over turkey. |
|
3
Done
|
Top with mushrooms. |
|
4
Done
|
Cover and cook on Low for 7–8 hours or just until turkey is tender. |
|
5
Done
|
Remove turkey and keep warm. |
|
6
Done
|
Skim any fat from cooking juices. |
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7
Done
|
In a saucepan over low heat combine cornstarch and water and mix until smooth. Gradually add cooking juices from the crock. Bring to a boil. Cook and stir 2 minutes until thickened. |
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8
Done
|
Slice turkey and serve with sauce. |
