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1
Thaw turkey breast in refrigerator. Remaining prep can be done the night before cooking.
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2
Wash breast and pat dry.
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3
Set breast on cutting board, meaty side up. (Use dishtowels to help hold turkey breast upright, or get someone to hold it for you.).
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4
Working from the bottom (pointy) end, use the handle of a wooden spoon or your fingers to separate skin from meat. Do not remove skin. When you are finished, skin should be attached around all sides but loose over the main portion of the breast.
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5
Using your fingers or a spoon, sprinkle the dry Italian dressing mix underneath the skin onto the breast meat. Try for relatively even coverage, but don't obsess! The flavor will be well-absorbed throughout the breast.
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6
Massage the skin to grind the seasoning mix into the meat as much as possible.
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7
Using a meat fork, pierce the breast (through the skin) many times.
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8
If prepping the night before, wrap breast and refrigerate. Otherwise, proceed to next step.
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9
Rub olive or canola oil over skin of breast, massaging well.
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10
Pour water and vinegar into crock pot.
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11
Place turkey breast skin-side down in crock pot. If necessary, bend or break ribs in order to get lid on tightly. Do not use foil to hold breast upright, as the vinegar will react with the foil. If you have to position breast on its side, see step 13.
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12
Cook on low setting for 8-10 hours or until a meat thermometer inserted in thickest part of breast registers at least 190u00b0F.
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13
If you had to position the breast on its side, turn breast over once halfway through cooking time OR for several minutes after cooking has finished, so that the top side can marinate in the juices.
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14
Slice or shred and serve hot with your favorite side dish. Alternatively, cool and shred meat, freezing portions for later use (my favorite use for this recipe!).
