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PREPARATION:Sprinkle both sides of turkey breast with salt, pepper and 1 teaspoon dillweed. Place turkey breast in crockpot. Add water and vinegar. Cover and cook
on low for 7 to 9 hours or until tender. Remove turkey breast to a platter; keep warm. Transfer juices to a saucepan; place on stovetop and heat over medium-high heat. Let simmer, uncovered, for about 5 minutes to cook down juices. Dissolve flour in small amount of cold water and stir
into the juices. Add the second teaspoon of dill weed.
Cook on until thickened, about 15 to 20 minutes. Stir in sour cream and turn off heat. Slice meat and serve with the sour cream sauce. Serves 6 to 7.
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