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Ingredients:
- 1 boneless turkey breast, 2 1/2 to 3 pounds
- Marinade:
- juice and zest of 2 lemons
- 2 tablespoons fresh rosemary, or 1 scant teaspoon dried crumbled rosemary
- 1 teaspoon dried leaf oregano
- 2 tablespoons spicy mustard or Dijon (I use French's Bold 'n Spicy)
- 1/2 cup dry white wine
- salt and pepper, to taste
- 2 cloves garlic, crushed and minced
Preparation:
Place turkey, skin side down, in a large leakproof food storage bag or a nonreactive (glass or ceramic) dish. Combine marinade
ingredients and pour over turkey, turning to coat all sides. Cover and refrigerate
for 4 to 8 hours, or overnight. Place turkey and marinade in the
crockot; cover and cook on LOW for 6 to 8 hours, or until tender.
Serves 4 to 6.
Serves 4 to 6.
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