1 4 to 5lb boneless turkey breast, with skin OR 2 1/2 lb for 3 1/2 qt cooker

1/2 cup Italian parsley, chopped

1 tablespoon fresh thyme leaves OR 1 teaspoon dried, crumbled

1 tablespoon grated lemon rind

2 tart apples, peeled,cored,chopped (2 cups)

4 medium leeks (white part & 1-inch pale green), rinsed,sliced thinly (4 cups)

1 cup chicken broth

1/2 cup dry white wine

2 tablespoons butter, room temperature

2 tablespoons all-purpose flour

 

Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers,

separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub

turkey inside and under the skin with the herb mixture; replace skin and tie in

place with kitchen twine.

 

Arrange apples and leeks in bottom of 5-quart or larger slow cooker (for a

smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey

breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook

on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender.

 

Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under

a preheated broiler for browned skin.) 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 bubbly, about 15

minutes. Cook and stir for another minute. Pour sauce into a serving dish and

spoon over breast slices.