User Manual

SERVINGS

◊ 1 split turkey breast

(about 3 pounds)

◊ ½ cup lemon juice

◊ ½ cup Holland House

White Cooking Wine

◊ 6 cloves garlic, minced

◊ ¼ teaspoon salt

◊ ¼ teaspoon dried

parsley ﬂakes

◊ ¼ teaspoon

dried tarragon

◊ ¼ teaspoon

dried rosemary

◊ ¼ teaspoon

dried sage

◊ ¼ teaspoon

black pepper

◊ Sprigs fresh sage and

rosemary (optional)

◊ Lemon slices (optional)

1. Place turkey in CROCK-POT

slow cooker. Combine lemon juice,

wine, garlic, salt, parsley flakes, tarragon, dried rosemary, dried

sage and pepper in medium bowl; stir to blend. Pour lemon juice

mixture over turkey in CROCK-POT

slow cooker.

2. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

Garnish with fresh sage, fresh rosemary and lemon slices.

Lemon Herbed Turkey Breast

ingredients instructions

PREP: 10 mins

COOK: 8-10 hr LOW

or 4-5 hr HIGH

SLOW

COOKER