1 (4 to 6 lb.) frozen turkey breast (bone in or out)
1 c. white wine (broth or apple juice can be substituted; add more
wine/juice during cooking, if needed)
1 stick butter
1 onion, quartered
salt and pepper to taste
Unwrap the turkey breast and pat dry with paper towels. If desired,
cut the skin off with poultry shears and discard. Salt and pepper
the breast liberally. Place breast side down in a 6-quart crock-pot.
Place quartered onion and butter in rib cavity. Pour wine over the
top. Cover and cook on low for 7 to 9 hours, or on high for 4 to 6.
Use a meat thermometer to test doneness; it should register at 170 degrees.
Remove from crock-pot and let sit for about 20 minutes before
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