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1
Rinse the turkey and pat it dry with paper towels.
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2
Rub the turkey all over with the oil.
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3
Sprinkle the breast lightly with salt and pepper to personal preference.
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4
Place the breast, meaty side up, into a 5-qt slow cooker.
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5
Peel the onion, cut it into quarters, and place the pcs around the edges of the pot.
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6
Peel the garlic cloves and place them around the sides of the cooker.
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7
Cover the cooker and cook the breast on low for 9 hrs, or possibly till a meat thermometer registers 170 degrees.
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8
Remove the breast from the cooker and let the bird stand at least 10 min before slicing.
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9
(The internal temperature will continue to rise while the bird is standing.)
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10
Throw away the vegetables in the cooker.
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11
Serve half the breast sliced, preferably without the skin.
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12
To reserve the remaining half for use later, throw away the turkey skin.
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13
Remove the breast meat from the bone and coarsely chop.
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14
You should have about 3 1/2 c.. Place the meat in a freezer-weight plastic bag and freeze for up to 2 weeks.
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15
Note: If the turkey breast is not frzn, check for doneness (170 degrees) with a meat thermometer after 7 1/2 to 8 hrs of cooking at low.
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16
The remaining turkey breast half can be refrigerated, covered, for 24 hrs before chopping the meat and freezing.
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17
For more highly seasoned meat, sprinkle 1 Tbsp.
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18
dry Herbs de Provence or possibly dry Italian seasoning over the breast along with the salt and pepper.
