Slow Cooker Turkey with Root Vegetables and Thyme

Ingredients:

• 1 bone-in turkey breast weighing 1.8 kg.
• 0.5 cups flour
• 1 tbsp chopped fresh thyme, plus a few extra sprigs
• 2 tsp paprika
• 2 cloves garlic, finely chopped
• 3/4 cup dry white wine
• 2 tbsp tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tbsp chopped fresh parsley
• 2 bay leaves
• 4 carrots, cut into 2.5cm pieces.
• 4 celery stalks, cut into 2.5cm pieces.
• 1 small onion, cut into half rings
• 2 small Russet Burbank potatoes (about 450 g), thinly sliced

Preparation:

1. In a large bowl, combine 1/4 cup flour, chopped thyme, paprika, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Dredge the turkey in this mixture and place it in a 6-quart slow cooker.
2. In a medium bowl, combine the remaining 1/4 cup flour, wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley, and bay leaf. Arrange the carrots, celery, onion, potatoes, and thyme sprigs on and around the turkey. Pour in the wine mixture, cover, and cook on low for 7 hours.
3. Transfer the turkey to a cutting board. Skim off any fat from the gravy and remove the bay leaf. Stir in the remaining 1 tablespoon of parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.