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CROCKPOT TURKEY BREAST




Source of Recipe


Angela Lowry


Recipe Introduction


Origins Unknown


List of Ingredients




2 onions, sliced thinly
3-4 stalks celery, chopped
10-12 small baby carrots
2 T. garlic, chopped
1 4-6 pound turkey breast, partially thawed
oil
1 T. rosemary
1 can chicken broth
1/2 cup white wine OR more broth
poultry seasoning, seasoned salt, and pepper



Recipe



Oil the LARGE Crockpot.

Place the onions, celery, carrots, and garlic on the bottom of the Crockpot.

Put the turkey breast halves on top of the veggies.

Combine the wine, chicken broth, and rosemary and pour over the turkey breast.

Sprinkle poultry seasoning, seasoned salt, and pepper on the top.

Cover and cook on LOW 4 1/2-5 hours or until turkey is tender.

Remove the turkey from the Crockpot, strain the veggies keeping the turkey broth, and put the broth in quart jars.

Discard the veggies.

Put the turkey breast into the refrigerator until it has cooled and is easy to handle. (The turkey is easier to handle if it's been cooked and cooled the day before it's
going to be used.)

Remove the turkey from the bones and discard the bones.

Place the turkey in a plastic zipper bag until ready to use.