Whoops, did I accidentally copy a recipe I got from you Phil? I was lookng through my recipes and just realized this might have been your recipe....if so, sorry, but I guess it sounds good enough to repeat!
Here is a turkey breast recipe just in time for the Thanksgiving meal.
Roasted Turkey Breast Stuffed with Herbs
1- 4 or 5 pound boneless turkey breast
1/2 cup parsley, chopped
1 tablespoon fresh thyme leaves or 1 tsp. dried, crumbled
1 tablespoon grated lemon rind or zest
2 tart apples peeled, cored, chopped (2 cups)
4 medium leeks (white part and 1" pale green part) rinsed and sliced thin (4 cups)
1 cup chicken broth
1/2 cup dry white wine
2 tablespoons room temperature butter
2 tablespoons all-purpose flour
Instructions:
Rinse turkey breast and pat dry. Separate skin from breast meat. Combine parsley, thyme and lemon rind. Rub turkey inside and under the skin with the herb mixture. Replace skin.
Arrange apples and leeks in bottom of slow cooker. Top with turkey breast, skin side up. Drizzle lemon juice over turkey. Cover and cook on low for 8-10 hours or on high for 3 1/2-4 hours until tender.
Transfer breast to serving platter and keep warm. Let turkey breast stand for 10 minutes before carving.
Turn setting to high, whisk broth and wine into the juices in the slow cooker. In a small bowl, combine the butter and flour, whisk into the slow cooker and cook uncovered, stirring occasionally, until thickened and bubbling, about 15 minutes. Cook and stir for another minute. Pour sauce into a serving dish and spoon over breast slices.