(Makes 6 to 8 servings)
Prep Time: 15 minutes
Cook Time: Four to five hours
2 turkey breast halves, 2-2½ pounds each
2 teaspoons dried sage or more, if desired
2 teaspoons dried thyme or more, if desired
Fresh ground pepper to taste
2 cups onions, chopped
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
¼ cup fresh lemon juice
8 springs fresh rosemary
Ingredients for garnish (optional)
4-6 springs fresh rosemary
1. Remove skin from turkey breasts and pat dry with paper towels. Season each breast on both sides with sage, thyme and pepper.
2. Place 1 cup of onion and half the garlic on the bottom of Crock-Pot. Add the seasoned breasts, breast side down. Add the remaining onions and garlic on top. Pour the chicken broth and lemon juice over the top.
3. Place the rosemary springs under the breasts and on top of them.
4. Cook on a high setting for one hour. Reduce heat to low setting and cook for three to four more hours until the turkey is completely white inside. You can check if it's done by using a meat thermometer. It should register 180 degrees.
5. Remove the turkey breast to a craving board. When they’re cool enough to handle, slice the turkey and place on a serving a plate. Pour a little of the juice from the Crock-Pot all over the turkey. Garnish the platter with more rosemary springs, lemon slices and sugared cranberries, if desired.
5. Store any leftover turkey in a bowl with some of the juice poured over it.
Turkey breast is a healthy low-calorie and low-fat protein when the skin is removed. It contains a good amount of niacin and vitamins B6 and B12.
Weight Watchers (old points) 4
Weight Watchers POINTS PLUS 5
For one serving of turkey (based on this recipe)
- 221 calories
- 1 g fat
- 44 g protein
- 5 g carbs
- 1 g fiber
- 369 mg sodium
- 1 g sugar
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