Ingredients

1 4 to 5lb boneless turkey breast, with skin OR 2 1/2 lb for 3 1/2 qt cooker
1/2 cup Italian parsley, chopped
1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled
1 tablespoon grated lemon rind
2 tart apples, peeled,cored,chopped (2 cups)
4

Cooking Instructions

Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers,
separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub
turkey inside and under the skin with the herb mixture; replace skin and tie in
place with kitchen twine.
Arrange apples and leeks in bottom of 5 or quart or larger slow cooker (for a
smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey
breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook
on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.
Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under
a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes
before carving.
Turn setting to high. Whisk broth and wine into the juices in the slow cooker.
In a small bowl, combine the butter and flour. Whisk into the slow cooker and
cook, uncovered, stirring occasionally, until thickened and bubbly, about 15
minutes. Cook and stir for another minute. Pour sauce into a serving dish and
spoon over breast slices.
 
 
 "For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)