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.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)