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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 carving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |