Prep 24 hrs
Cook 6 hrs
This makes a tangy flavored meat for sandwiches and salads. Marinade could be used for chicken breast, also. Adjust cooking time down.
- 1133.98 g turkey breast (not boned roast)
- 2 lemons
- 29.58 ml fresh rosemary, chopped or 4.92 ml dried rosemary
- 29.58 ml fresh oregano, chopped or 4.92 ml dried oregano
- 29.58 ml Dijon mustard
- 118.29 ml white wine
- 2 garlic cloves, peeled and minced
- salt and pepper (to taste)
- Grate zest from lemons, and juice them.
- Mix zest and juice with remaining marinade ingredients.
- Place turkey in a nonmetallic dish.
- Spoon marinade over turkey, turning to coat breast.
- Cover and refrigerate several hours, or (preferably) overnight.
- To cook, place turkey and marinade in the crock pot, cover, and cook on low for 6-8 hours, or until tender.
- Serve hot.
- To use for salads or sandwiches, cool; cover and refrigerate.
- Slice or chop.
Tremendous sale on turkey breasts and I remembered seeing this recipe. Always looking for easy meals for my crock pot, this seemed just perfect as it would yield lots of leftovers more many different uses. I marinated my turkey for 20 hours before cooking. The results were just marvelous a falling apart tender meat which was bursting with citrus and herbal flavors. I just loved it. The pan drippings were too strong to use alone so I mixed two parts strained and skimmed drippings with one part broth and thickened ever so slightly with some arrowroot. Served with mashed cauliflower and steamed broccoli and carrots it was a divine comfort meal. Thanks mikekey. Made for the Went to the Market Game.
Easily earns 5 stars! The turkey was so flavorful, moist and super easy to make! I marinated mine for about 2 hours and cooked it on low in the crock pot for 7 hours - it was just right! I served with Garlic Potato Fans seemed to compliment the turkey perfectly!
I used boneless skinless chicken breasts because the store was out of turkey breasts, and served it with green beans. Easy to prepare and the taste was okay, but bland. The white wine overpowers a little and you get a hint of mustard, but other than that we couldn't really taste any of the other flavors. I probably wouldn't make this again, but thanks for sharing anway. It was worth a try, and I think it would be better chopped up and used for chicken salad or in alfredo or something rather than being just served hot.