Ingredient:
2-1/2 to 3 Pounds boneless turkey breast
2 Lemons, juice and zest
2 Cloves garlic, crushed and minced
1/2 Cup dry white wine
1 tsp Dried leaf oregano
Salt and pepper to taste
2 tbsp Fresh rosemary
2 tbsp Spicy mustard
Method:
Take a large leakproof food storage bag or a non-reactive dish and put turkey, skin side down.
Combine all the ingredients, mix well.
Now pour over the turkey, turning to coat each side.
Cover and place it into the refrigerator for about 4 to 8 hours, or overnight.
Put the turkey and marinade in the crockpot.
Cover and cook over low heat for about 6 to 8 hours, or till tender.
2-1/2 to 3 Pounds boneless turkey breast
2 Lemons, juice and zest
2 Cloves garlic, crushed and minced
1/2 Cup dry white wine
1 tsp Dried leaf oregano
Salt and pepper to taste
2 tbsp Fresh rosemary
2 tbsp Spicy mustard
Method:
Take a large leakproof food storage bag or a non-reactive dish and put turkey, skin side down.
Combine all the ingredients, mix well.
Now pour over the turkey, turning to coat each side.
Cover and place it into the refrigerator for about 4 to 8 hours, or overnight.
Put the turkey and marinade in the crockpot.
Cover and cook over low heat for about 6 to 8 hours, or till tender.
