2 turkey breast halves, 2-2½ lb. each (bone-in)
2 teaspoons dried sage or more, if desired
2 teaspoons dried thyme, or more, if desired
Fresh ground pepper, to taste
2 cups onions, chopped
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
¼ cup fresh lemon juice
8 springs fresh rosemary
4-6 springs fresh rosemary
Sugared cranberries, see recipe below
1. Remove skin from turkey breasts and pat dry with paper towels. Season each breast on both sides with sage, thyme and pepper.
2. Place 1 cup onions and half the garlic on bottom of crock pot. Add seasoned breasts, breast side down. Add remaining onions and garlic on top. Pour the chicken broth and lemon juice over the top.
3. Place the rosemary springs under the breasts and on top of them.
4. Cook on high setting for 1 hour. Reduce heat to low setting and cook for 3-4 more hours until the turkey is completely white inside. You can check if they’re done by using a meat thermometer. It should register 180 degrees. (many crock-pots vary on cooking time, you might need to ajust the cooking time)
5. Remove turkey breast to a craving board. When they’re cool enough to handle, slice the turkey and place on a serving plate. Pour a little of the juice from the crock pot all over the turkey. Garnish the platter with more fresh rosemary springs, lemon slices and sugared cranberries, if desired. (see recipe below for sugared cranberries)
5. Store any leftover turkey in a bowl with some of the juice poured over it.
Makes 6-8 servings (about 4 ounces each serving)
for 1 serving of turkey (about 4 ounces each)
1g sat fat