Try this Pot Roast of Turkey with Barley recipe, or contribute your own.
Suggest a better descriptionHEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin side down. Cook over high heat until skin is golden, about 7 minutes. Remove the turkey and pour off the oil. Replace the pot on the stove and add the water, onion, garlic, bay leaves, thyme, barley, salt and pepper. Replace the turkey, skin side up. Cover, reduce heat to low and simmer 1 hour. Meanwhile, heat the butter over low heat in a covered skillet, add the leeks, cover and cook 20 minutes, stirring occasionally. When the leeks are tender, remove from the heat and set aside. Transfer the turkey to a cutting board and remove the onion and bay leaves from the barley. Add the cream and cook another 3 minutes or until barley mixture thickens. When its time to serve dinner, carefully remove the meat from the bones and discard bones. Cut the breast meat against the grain into thin diagonal slices. Pour the barley onto a large platter. Arrange the turkey on the barley and pile the leeks in the center of the platter. Serve immediately.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 513 | ||
Calories from Fat: 361 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 23.5g | 118 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 98.4mg | 30 % | |
Sodium 22.4mg | 1 % | |
Potassium 191.8mg | 5 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 8.6g | 34 % | |
Sugars, other 29.1g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 513
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