Instructions: Place turkey in slow cooker. Stir together 1/2 cup parsley, oil, salt, pepper and vinegar and pour over turkey. Sprinkle remaining parsley on top. Cook 4 to 4 1/2 hours on HIGH or 8 to 8 1/2 hours on LOW.

Remove from cooker and let stand 15 minutes before slicing.

This recipe yields 6 to 8 servings.

Turkey Ouesadillas: For a speedy way to use the leftovers, place 1 teaspoon oil in a skillet and heat on medium. Place a flour tortilla in the skillet and spread with about 1/2 cup Mexican-style grated cheese and 1/4 to 1/2 cup minced turkey. Top with a second tortilla. Cook only until cheese starts to melt. Turn with a spatula and brown the other side. Cut into quarters and serve with salsa.

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