Slow Cooker Lemon and Herb Turkey Breast

Post date: Mar 24, 2016 9:12:48 PM

Ingredients

1 (3 lb.) split turkey breast

½ cup lemon juice

4 cloves garlic, minced

¼ tsp. dried parsley

¼ tsp. dried tarragon

¼ tsp. dried rosemary

¼ tsp. dried sage

Salt & fresh ground black pepper, as desired

1 cup dry white wine or gluten free chicken broth

Directions

Place turkey breast in slow cooker. Combine remaining ingredients in a small bowl; whisk to combine. Cover; cook on LOW 8-10 hours or on HIGH 4-5 hours. (Yield: 6 servings)

*If you’d like to make a simple gravy out of turkey cooking liquid, remove the meat from the slow cooker and pour the liquid through a mesh strainer. Measure the juices and pour them into a sauce pan on the stove. Bring the juices to a slow boil. In a separate container; for each cup of juices you added to the sauce pan, mix 2 tablespoons of gluten free flour to ¼ cup of cold water until smooth. Stir the flour mixture into the boiling juices; whisking until thickened. Season with salt and pepper as needed. Gravy will continue to thicken a little as it cools.