Found this recipe on Taste of Home. We had just been talking about making turkey breasts this year rather than a whole turkey, because no one likes dark meat so a lot goes to waste. This recipe sounds delicious!

Slow-Cooked Herbed Turkey Breasts

Ingredients:

* 2 cans (14-1/2 ounces each) chicken broth
* 1 cup lemon juice
* 1/2 cup packed brown sugar
* 1/2 cup minced fresh sage
* 1/2 cup minced fresh thyme
* 1/2 cup lime juice
* 1/2 cup cider vinegar
* 1/2 cup olive oil
* 2 envelopes onion soup mix
* 1/4 cup Dijon mustard
* 2 tablespoons minced fresh marjoram
* 3 teaspoons paprika
* 2 teaspoons garlic powder
* 2 teaspoons pepper
* 1 teaspoon salt
* 2 frozen boneless turkey breast roasts, thawed (3 pounds each)

Directions:

* In a blender, combine the first 15 ingredients; cover and process until blended. Place turkey breasts in a gallon-size resealable plastic bag; add half of marinade. Seal bag and turn to coat; seal and refrigerate overnight. Pour remaining marinade into a bowl; cover and refrigerate.
* Drain and discard marinade from turkey. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high for 4-1/2 to 5 hours or until juices run clear and a meat thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 14-16 servings.

Tweet