• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
305
Protein:
18g
Fat:
8g
Carbohydrates:
43g
Sodium:
556mg

Credit
Recipe courtesy of Granny’s Poultry - Chef Jason Wortzman. Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd., All Rights Reserved.

Serves: 6-8
Prep Time: 15 mins
Cook Time: 2.5 hrs
  1. Remove the Slow Cooker Roast from box and place in a dish to thaw overnight in the refrigerator. Reserve spice rub from box.
  2. Preheat the barbecue to medium-high heat (375°F or 190°C).
  3. Mix olive oil, onion, garlic, cloves, oregano, salt, pepper, vinegar, tomatoes, water, brown sugar, molasses, chipotle peppers and dried cranberries in a cast iron pan or foil roasting pan. Place the roast in the pan directly on top of mixture, skin side up and sprinkle spice rub packet on top.
  4. Cook over indirect or low heat for approximately 2.5 hours . For more smoky flavours, add moist wood chips to a smoking pan placed in the barbecue or place them directly on the coals every hour.

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