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Herbed Turkey Breasts

2 cans (14-1/2 ounces each) chicken broth
1 cup lemon juice
1/2 cup packed brown sugar
1/2 cup fresh sage
1/2 cup minced fresh thyme
1/2 cup lime juice
1/2 cup cider vinegar
1/2 cup Crisco® Extra Virgin Olive Oil
2 envelopes onion soup mix
1/4 cup Dijon mustard
2 tablespoons minced fresh marjoram
3 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons pepper
1 teaspoon salt
2 boneless turkey breasts (2 pounds each)

In a blender, process the first 15 ingredients in batches until blended. Pour
3-1/2 cups marinade into a large resealable plastic bag; add the turkey. Seal bag
and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate

Printed from tasteofhome.com Nov 19, 2008

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Herbed Turkey Breasts cont.

remaining marinade. Drain and discard marinade. Place turkey in a 5-qt. slow
cooker; add reserved marinade. Cover and cook on high for 3-1/2 to 4-1/2 hours or
until juices run clear and a meat thermometer reads 170°.

Yield: 14-16 servings.