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Turkey, BBQ, Crockpot III (M)
Source: Fast and Healthy Magazine, Jan. 1996
Serves: 6

1 cup barbecue sauce
1/2 cup hot water
2 pounds turkey thighs, halved
3 medium potatoes, cut in 3 pieces each
6 medium carrots, in 2-1/2"x1/2" sticks

In medium bowl, blend barbecue sauce with water. Layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours.

Remove turkey and vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables.

Poster's Notes:
I haven't tried this yet, but it seems like a good winter Shabbat lunch dish since it would probably stand up to long cooking in the crockpot.

Posted by Annice Grinberg

Nutritional Info Per Serving:423Calories; 16g Fat (34.1% calories from fat); 45g Protein; 24g Carbohydrate; 4g Dietary Fiber; 128mg Cholesterol; 835mg Sodium.
Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1-1/2 Vegetable; 1/2 Other Carbohydrates.