Rosemary Crock-pot Turkey

Crock-pot Recipe

2 turkey thighs or wings
4 large potatoes
1 medium size onion, optional
1 can of cooked sliced carrots, drained
2 cans of turkey gravy
2 tablespoons of flour
Dash of dried Rosemary seasoning
Dash of Season salt
Dash of Garlic powder
Dash of Black pepper

Rinse and clean turkey meat under cold water and place the turkey in the crock-pot. Peel the potatoes, rinse under cold water and then cut the potatoes into chunks. Add the potatoes to the crock-pot.

If using onion for flavor, peel and rinse the onion under cold water and then add the onion whole to the crock-pot or quarter the onion first. Open the can of cooked sliced carrots, drain off the liquid and add the carrots to the crock-pot.

In a separate bowl add the 2 cans of turkey gravy, flour and seasonings.
Stir the gravy and seasonings together well and then pour the mixture over the turkey and potatoes. Place the lid on the crock-pot and cook on low for 8 to 10 hours or until the meat is cooked through and tender. Serve with rolls or biscuits.