Basic Crock Pot Turkey Breast Recipe

• 1 x 6 to 6 1/2 lb. turkey breast frzn, see note
• 2 tsp vegetable oil salt and black pepper to taste
• 1 med onion
• 4 x garlic cloves

1. Rinse the turkey and pat it dry with paper towels.
2. Rub the turkey all over with the oil.
3. Sprinkle the breast lightly with salt and pepper to personal preference.
4. Place the breast, meaty side up, into a 5-qt slow cooker.
5. Peel the onion, cut it into quarters, and place the pcs around the edges of the pot.
6. Peel the garlic cloves and place them around the sides of the cooker.
7. Cover the cooker and cook the breast on low for 9 hrs, or possibly till a meat thermometer registers 170 degrees.
8. Remove the breast from the cooker and let the bird stand at least 10 min before slicing.
9. (The internal temperature will continue to rise while the bird is standing.)
10. Throw away the vegetables in the cooker.
11. Serve half the breast sliced, preferably without the skin.
12. To reserve the remaining half for use later, throw away the turkey skin.
13. Remove the breast meat from the bone and coarsely chop.
14. You should have about 3 1/2 c.. Place the meat in a freezer-weight plastic bag and freeze for up to 2 weeks.
15. Note: If the turkey breast is not frzn, check for doneness (170 degrees) with a meat thermometer after 7 1/2 to 8 hrs of cooking at low.
16. The remaining turkey breast half can be refrigerated, covered, for 24 hrs before chopping the meat and freezing.
17. For more highly seasoned meat, sprinkle 1 Tbsp.
18. dry Herbs de Provence or possibly dry Italian seasoning over the breast along with the salt and pepper.

turkey breast frzn, vegetable oil salt, onion, garlic

Taken from cookeatshare.com/recipes/basic-crock-pot-turkey-breast-79437 (may not work)