Ingredients

4 pounds bone in turkey breast to 6 pounds thawed if frozen
3/4 C. chopped parsley divided
1/2 C. vegetable oil
2 Tbsp. salt
2 Tbsp. freshly ground black pepper
1 C. apple cider vinegar

Cooking Instructions

Place turkey in crock pot. Stir together 1/2 C. parsley, oil, salt, pepper and vinegar and pour over turkey. Sprinkle remaining parsley on top. Cook 4 to 4 1/2 hours on high or 8 to 8 1/2 hours on low. Remove from cooker and let stand 15 minutes before slicing. Turkey Quesadillas: For a speedy way to use the leftovers, place 1 tsp. oil in a skillet and heat on medium. Place a flour tortilla in the skillet and spread with about 1/2 C. Mexican style grated cheese and 1/4 to 1/2 C. minced turkey. Top with a second tortilla. Cook only until cheese starts to melt. Turn with a spatula and brown the other side. Cut into quarters and serve with salsa.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)