What You Need:

 

2 (14 1/2 oz.) cans of chicken broth

1 C of lemon juice

1/2 C of lime juice

1/2 C cider vinegar

1/2 C olive oil

1/2 C of brown sugar, packed

1/2 C of fresh sage

1/2 C of fresh thyme, minced

2 T fresh marjoram, minced

3 t paprika

2 t garlic powder

2 t of pepper

1 t salt

2 envelopes of onion soup mix

1/4 C Dijon style mustard

2 (2 lb.) boneless turkey breasts

 

How to Cook It:

 

Pour the broth, lemon and lime juice, vinegar and oil into the blender.

Add the brown sugar, sage, thyme, marjoram, paprika, garlic, pepper and salt.

Dump the onion soup into the blender.

Add in the mustard.

Blend until all the ingredients are mixed together well.

Remove 3 1/2 C of the marinade and place in a large sealable plastic bag.

Pour the remaining marinade into a container and refrigerate.

Add the turkey breasts to the marinade in the bag. 

Seal the bag and turn to coat the turkey well.

Refrigerate overnight.

Remove the turkey from the bag and discard that marinade.

Place the turkey breast into a 5 qt. slow cooker.

Pour the reserved marinade over the turkey.

Cover with the lid and cook on high for 4 hours or until the juices run clear. 

 

Makes 14 servings

 

This flavorful turkey is much faster to prepare than a whole turkey.  Dried herbs may be used in place of the fresh herbs if you prefer.  When cooking in a slow cooker remove the lid as little as possible.  When you remove the lid the steam escapes.  10 to 15 minutes of cooking time will need to be added each time you remove the lid.