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 frozen boneless turkey breast roasts, thawed (3 pounds each)
- 1. 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.
- 2. Drain and discard marinade from turkey. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high for 4-1/2 to 5 hours or until juices run clear and a meat thermometer reads 170°. Let stand for 10 minutes before slicing. Yield: 14-16 servings.
Reviews for Slow-Cooked Herbed Turkey
"This I a tasty marinade and I used it too cook a bone in turkey breast. My family really enjoyed it."
"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."
"I have a regular, full sized blender and this amount of marinade only filled it 1/2 full. This is the best tasting turkey ever!"
"I made this recipe for an Easter lunch and it was a HUGE hit! Everyone wanted the recipe. The marinade was simple to assemble and being able to throw it in the crock pot left me time to prepare the other dishes."
"This is well worth the expense of fresh herbs. I cook new recipes every week and very few get used more than once. This recipe has been cooked several times for my family. It should win an award for its zing of flavor when you bite into it. It is a great new twist on turkey, soft, juicy and flavorful. Yum."