- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup lemon juice
- 1/4 cup packed brown sugar
- 1/4 cup fresh sage
- 1/4 cup fresh thyme leaves
- 1/4 cup lime juice
- 1/4 cup cider vinegar
- 1/4 cup olive oil
- 1 envelope onion soup mix
- 2 tablespoons Dijon mustard
- 1 tablespoon minced fresh marjoram
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 boneless skinless turkey breast halves (2 pounds each)
- In a blender, process the first 15 ingredients until blended. Pour marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Transfer turkey and marinade to a 5-qt. slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours or until a thermometer reads 165°. Yield: 12 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Herbed Turkey Breasts
"I have made this twice. The turkey has the BEST flavor. It is super easy ... slow cooker. You cannot go wrong with this recipe."
"Our family LOVES this recipe! It's such an easy, effortless way to prepare turkey breast, and the leftovers are great."