6-7 lbs. turkey breast on the bone, thawed if frozen
1/2 cup chopped onion
1/2 cup chopped celery
1 dried bay leaf
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chicken bouillon granules
1/2 cup water
Clean out turkey breast cavity and fill with onion, celery, and bay leaf. Place turkey into 5 to 6 quart Crock-Pot. Sprinkle turkey with salt and pepper. Mix bouillon granules and water until granules are dissolved; pour over turkey. Cover and cook on low for 8 to 9 hours or until juice of turkey no longer runs pink when center is cut.
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