Ingredients:
6 ½ pound bone-in turkey breast, thawed
1 medium onion, chopped (1/2 cup)
1 medium stalk celery, chopped (1/2 cup)
1 lemon cut into slices
½ cup chicken broth
4 cloves garlic, minced
1 Tablespoon fresh, chopped sage
1 teaspoon fresh, chopped chives
½ teaspoon fresh, chopped, thyme
½ teaspoon fresh, chopped parsley
1/3 teaspoon Sea salt
2 tablespoons olive oil
Preparation:
Remove gravy packet or extra parts that may come with the turkey breast. Mix garlic, sage, chives, thyme, parsley, sea salt and olive oil in a small bowl. Rub herb mixture under the skin of the breast so the flavorings will penetrate the meat while cooking. Place the onion, celery, and lemon at the bottom of a 5 or 6 quart slow cooker. Place turkey on top of the vegetables and pour chicken broth in the bottom.
Cover and cook on low heat setting 6 to 8 hours or until juice of turkey is no longer pink when center is cut.
Serves 12
-
Susan
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Laura Hofstetter
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