I was treated to a wonderful surprise on my Birthday, a day off from cooking! The D-Man said that in honor of my Birthday he would be preparing dinner and making grain free chocolate cupcakes with fluffy white frosting topped with homemade chocolate curls for desert. I was touched by his thoughtfulness, and how at ease he was in the kitchen as I watched him put together a meal that was healthy and delicious. Today I am sharing the Turkey Breast recipe that he served, it is easy to prepare and the turkey is moist and flavorful. We enjoyed this turkey with a simple salad of organic greens which the D-Man tossed with a homemade vinaigrette dressing.
1 Split Organic Turkey Breast
2 Cups Filtered Water (more if white wine is not used)
2 Cups Dry White Wine (optional)
¼ Cup Coarse Mustard
¼ to ½ Cup Raw Honey (melted if solid)
Fresh Organic Herbs (Sage, Thyme, Bay Leaf, Rosemary)
1 Tablespoon Sea Salt
2 teaspoons Organic Onion Powder or 1 medium onion coarsely chopped
Freshly Ground Pepper
Prepare your slow cooker/crock pot.
In a medium sized bowl add water, wine and honey, mixing to combine.
Rinse the turkey breast and place breast side up in your crock pot.
Season the turkey with sea salt, onion powder and freshly ground pepper.
Add your fresh organic herbs.
Pour the water/wine, honey and mustard mixture over the turkey breast.
NOTE: You don’t want to cover/submerge the turkey, you just want enough liquid to keep it moist during the slow cooking process.
Place the lid on your slow cooker and allow the turkey to cook on the low setting.
Baste the turkey every hour by spooning the liquid over the turkey breast.
Add more water/wine if necessary.
Cook time will vary depending on the size of your turkey breast (ours took about 5 hours).