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Lemon Basted Turkey Breast

1 2 1/2 pound turkey breast

coarsely grated peel and juice of 2 lemons
2 tablespoons fresh rosemary {or 1 teaspoon dried rosemary}
2 tablespoons fresh oregano {or 1 teaspoon dried oregano}
2 tablespoons Dijon mustard
1/2 cup white wine
Salt and pepper -- to taste
2 cloves garlic -- minced

Place turkey, skin side down, in a non-metallic dish. Combine marinade ingredients and spoon over, turning to coat turkey. Cover and refrigerate for several hours or overnight. To cook, place turkey and marinade in the slow cooker and cook on Low for 6 to 8 hours, or until tender.

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