Instructions: Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper to personal preference.

Place the breast, meaty side up, into a 5-quart slow cooker.

Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours or until a meat thermometer registers 170 degrees.

Remove the breast from the cooker and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.)

Discard the vegetables in the cooker. Serve half the breast sliced, preferably without the skin.

Reserve the remaining breast half for use in next weeks recipe for Turkey Dinner Nachos as follows: Discard the turkey skin. Remove the breast meat from the bone and coarsely chop. You should have about 31/2 cups. Place the meat in a freezer-weight plastic bag and freeze for up to 2 weeks.

Note: If the turkey breast is not frozen, check for doneness (170 degrees) with a meat thermometer after 71/2 to 8 hours of cooking on low. Be sure to wash your hands well with soap and hot water immediately after handling raw poultry. Also, wash the sink and any counter surfaces the meat touches with soap and hot water. The remaining turkey breast half can be refrigerated, covered, for 24 hours before chopping the meat and freezing.

Start to Finish Time:
"9:00"

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