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Lemon Herbed Turkey Breast

Yield: 4 | Prep Time: 10 minutes | Cook Time: 8-10 hours LOW or 4-5 hours HIGH | Total Time: 4-10 hours

Ingredients

  • 1 split turkey breast (about 3 pounds)
  • ½ cup lemon juice
  • ½ cup Holland House® White Cooking Wine
  • 6 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon dried parsley flakes
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried sage
  • ¼ teaspoon black pepper
  • Sprigs fresh sage and rosemary (optional)
  • Lemon slices (optional)
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Directions

  1. Place turkey in CROCK-POT® slow cooker. Combine lemon juice, white cooking wine, garlic, salt, parsley flakes, tarragon, dried rosemary, dried sage and pepper in medium bowl; stir to blend. Pour lemon juice mixture over turkey in CROCK-POT® slow cooker.

  2. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours. Garnish with fresh sage, fresh rosemary and lemon slices.

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