Slow-Cooked Turkey Roast with Vegetables

PAM® Original No-Stick Cooking Spray
1 package (16 ounces) baby carrots
3 medium red potatoes, peeled, cut into 3/4-inch cubes (about 3 cups)
1 large onion, coarsely chopped (about 1 cup)
1 can (10-3/4 ounces) condensed cream of celery soup
1/2 cup water
1 teaspoon poultry seasoning
1/4 teaspoon salt
1 Butterball® Boneless Breast of Turkey Roast , (48 ounces), thawed if frozen
1 tablespoon no-salt seasoning blend
1/4 cup instant mashed potato flakes
chopped fresh parsley, (optional)

Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onions in slow cooker.

Combine soup, water, poultry seasoning and salt in small bowl. Pour evenly over vegetables.

Remove turkey from package; pat dry with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking.

Sprinkle seasoning blend over turkey; place over vegetables. Cover with lid.

Cook on LOW 6 to 8 hours, or until turkey reaches 170 degrees F when tested in center with meat thermometer.

Remove turkey from slow cooker. Let stand 10 minutes.

Meanwhile, add potato flakes and parsley, if desired, to vegetables in slow cooker; mix well. Let stand, covered, 5 minutes.

Remove string netting from turkey; carve into slices. Serve with the vegetable mixture.

Makes: 8 servings (3 ounces turkey and 3/4 cup vegetables each)
Source: ConAgra Foods