Slow-Cooked Herbed Turkey Recipe
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup lemon juice
- 1/2 cup packed brown sugar
- 1/2 cup minced fresh sage
- 1/2 cup minced fresh thyme
- 1/2 cup lime juice
- 1/2 cup cider vinegar
- 1/2 cup 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 skinless turkey breast halves (3 pounds each)
- In a blender, combine the first 15 ingredients; cover and process until blended. Place turkey breasts in a gallon-size resealable plastic bag; add half of marinade. Seal bag and turn to coat; seal and refrigerate overnight. Pour remaining marinade into a bowl; cover and refrigerate.
- Drain and discard marinade from turkey. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high for 4-5 hours or a thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 14-16 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Slow-Cooked Herbed Turkey
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"I made this for thanksgiving last year, it was a big hit. I loved it because I made it the day before in the crock pot and just heated it up for dinner. Great recipe and I will be making it again :)"
"The marinade, when just made and cold, was wonderful and left me anxious to enjoy this entree. But after it was cooked--whoa. Not so good. Maybe it was the oddness of Dijon mustard and lemon and onion soup mix on turkey; I don't know. Seems like too many competing flavors. I've made this boneless breast dozens of times, and I so prefer it plain over this version. My husband thought it was ok, but he eats just about anything. I unfortunately made this today for T'giving. Wasted an expensive roast. :("
"This turned out great and I cut the recipe in half."