Turkey Breast

1 turkey breast (6 to 6 1/2 lbs. ), frozen (see note)
2 tsp. vegetable oil
Salt and black pepper, to taste
1 medium onion
4 garlic cloves

Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper to personal preference.

Place the breast, meaty side up, into a 5-quart slow cooker.

Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until a meat thermometer registers 170 degrees. Remove the breast from the cooker and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing. )

Discard the vegetables in the cooker. Serve half the breast sliced, preferably without the skin.

To reserve the remaining breast half for our recipe for Turkey Dinner Nachos, discard the turkey skin. Remove the breast meat from the bone and coarsely chop. You should have about 3 1/2 cups. Place the meat in a freezer-weight plastic bag and freeze for up to 2 weeks.

Serves 4, with half the meat remaining for another use.

Turkey Breast printer friendly version located here.
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