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I did something very similar to this recipe for Thanksgiving. It was fabulous! I will probably never ever make a bone-in oven turkery again. It was the most flavorful, and tender turkey ever. There were NO leftovers after my group of 6 ate. It was heaven! It would be great to make anytime of year and will be something I continue to do quite often. SO EASY and YUMMY!

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Jamie Renee December 07, 2002

Family loved the gravy and the turkey was very tender. I thought the rosemary was a bit overpowering. I will try this again with tarragon.

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pansregnig November 29, 2008

Made very tender sliced turkey which the family enjoyed. Honestly, I didn't think it had much flavor, it just tasted like turkey. Made exactly as stated using a standard-sized (3 1/2 or 4?qt) crockpot for 8 hours. Thanks for sharing the recipe!

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LonghornMama December 17, 2009

This was a hit; the kids asked if this was an early Thanksgiving! I followed this exactly except we had a 5-7 lb frozen turkey breast with bone. Luckily I have a large oval crockpot. I let this cook for 10 hours on low since I was late getting home. It was delicious, very juicy and no gravy needed. It fed 6 of us and I have few extra cups turkey. I made some stove pot stuffing, roasted red potatoes, steamed broccoli and cranberry sauce. Yum!

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Maycat August 31, 2008

I used fresh turkey and cooked it for 5 hours - delicious, easy, and oh, so moist! Thanks!

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Lighty October 07, 2007

We liked this alot. I think next time I may try another type of juice. Cranberry may be nice, tho it will color the turkey. Apple would be good too. I used brown sugar and a mixed Italian herb seasoning that included rosemary and thyme along with oregano and sage. The only thing I wasn't very happy with is that the turkey just fell apart and was very hard to slice so this isn't something I'll make for company but good for a weeknight meal. Thanks, for posting this, I look forward to playing with it some more.

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Ilysse September 27, 2007

Just perfect, Rhonda! I was teaching my daughter in New Orleans how to do a no-brainer turkey breast that was the best she ever ate -- your recipe clearly did the job. I had a 7 1/2-pound turkey breast so I thawed it, doubled the ingredients and maintained the 8-hour cooking time on low. Excellent flavor, juicy, herby, and done to perfection. I allowed it to cool a bit before slicing -- very tender but not mushy. I made roux gravy to put over it, using 2 tablespoons of the drippings along with chicken broth, herb-ox bouillon, Wondra flour, and white pepper which complemented it wonderfully. Tonite, I'm making biscuits and I already chopped up a bunch of the turkey into the gravy which I extended with some cream and water -- we'll have creamed turkey over biscuits. Incredible stuff. Thanks for posting your super recipe! I will be making this many more times and so will my daughter. Pat, the old bone man.

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Bone Man August 13, 2007

Great recipe - turkey was very moist and flavorful, plus it was so easy to make, just pop it in the crockpot. My turkey was thawed and cooked a little faster than mentioned. I also used splenda instead of sugar, however, it was still perfectly sweet! I had a 3.5 lb turkey and it served six; I don't think I could have stretched it to the 10 servings suggested. Overall, great tasting, moist turkey!

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Brooke the Cook in WI April 02, 2007

Wonderful recipe!! My husband and sons said you got to make this again. So easy. Thanks so sharing!!!

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eeraccoon November 27, 2005

This recipe was a breeze! My turkey was thawed so I ended up leaving it in the crockpot for 5 hours on low. Added a 1/4 cup extra orange juice. Perfect for DH's Thanksgiving feast-he loved it!

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Hadice November 25, 2005
Crock Pot Turkey Breast