Turkey with Jicama Ginger Salsa

• 2 lbs turkey breast, half with bone and skin
• 12 teaspoon salt
• 18 teaspoon ground black pepper
• 2 tablespoons white wine
• 2 stalks celery, sliced
• 14 cup chopped fresh parsley
• 12 cup finely chopped jicama
• 2 tablespoons finely chopped fresh cilantro
• 14 cup finely chopped green onion (including some tops)
• 2 teaspoons finely chopped fresh gingerroot
• 2 teaspoons finely chopped jalapeno chile
• 1 small tomatoes, peeled and finely chopped

1. Rinse turkey and pat dry with paper towels.
2. Sprinkle turkey with salt and pepper.
3. Insert meat thermometer into turkey and place in a slow cooker.
4. Add wine.
5. Sprinkle with celery and parsley.
6. Cover and cook on LOW 4-5 hours or until turkey is tender and an instant read thermometer registers 180 degrees.
7. While turkey cooks, make salsa.
8. Combine jicama, cilantro, onions, gingerroot, jalapeno chile and tomato in a medium bowl.
9. Refrigerate until ready to serve.
10. Slice turkey and serve with salsa.
11. Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland.

turkey breast, salt, ground black pepper, white wine, stalks celery, parsley, jicama, fresh cilantro, green onion, fresh gingerroot, jalapeno chile, tomatoes

Taken from www.food.com/recipe/turkey-with-jicama-ginger-salsa-9021 (may not work)