Instructions: Thaw frozen turkey breast in refrigerator for 2-3 days.

Rinse breast and remove skin and fatty deposits with kitchen shears. Sprinkle generously with seasoning salt and pepper.

Place in crockpot breast side down and stick carrots, whole onion and celery (broken into a few pieces) into the cavity. Pour about a cup of chicken broth over the turkey. Cover and cook on HIGH power for 1 hour.

After 1 hour, turn crockpot to low; cook for 5 to 6 hours on low for nice turkey slices. May be cooked longer if you prefer the meat to "fall off the bone".

I inserted a meat thermometer the first time that I made this and found that the meat was cooked to 185F after 1 hour on high followed by 5 hours on low. Since I like traditional moist slices of turkey breast, I remove the breast from the crockpot at this point and allowed it to rest for 10 minutes before slicing. I stored half the slices in a ziplock bag in the refrigerator for that night. The remainder of the slices may be refrigerated for a couple of days or frozen in a freezer-weight bag. (Just thaw in refrigerator overnight and microwave to reheat.)

Raise the temperature back up to HIGH and add the bones and scraps back to the crockpot as you slice the breast water to cover and add the white vinegar (to help draw calcium from the bones). Cook on High for a few hours (or until you are almost ready to go to bed for the night).

Put the broth through a cheesecloth-lined strainer to remove the meat, veggies and bones. Pick the meat shreds out and freeze them in a freezer ziplock bag after cooling. Put the broth and the veggies back into the pot and cook all night on LOW temp.

In the morning, strain the broth again and you will have a little over 2 cups of very concentrated turkey stock. Refrigerate to allow any remaining fat to harden and just spoon it off.

I freeze this stock in ice cube trays. When frozen, cubes can be popped out of the trays and stored in a freezer ziplock bag.

My yield for this 5 lb. turkey breast was as follows: About 34 oz of nice, sliced meat (not too dry) plus 7 oz. of shredded turkey and 2 1/4 cups of very concentrated FF stock.

This will make at least 3 suppers for my family of 5 (plus a few sandwiches - hopefully). This was an easy way to make 3 healthy meals, but not terribly cost effective.

I paid $1.69/lb for the Turkey Breast (on sale) which came to about $9.00 for less than 3 lbs of cooked meat - or more than $3.00 per lb of cooked turkey. I usually get raw skinless & boneless chicken breasts for $1.99 a pound (which cooks down to 12 oz.) This is equal to $2.65 per lb of cooked chicken. A whole turkey is much cheaper, but we really prefer the white meat, so a lot of it goes to waste.

My whole family really enjoyed this supper (which rarely happens), so it was worth it to me. I probably wont do this too often, but it really did make the kids think that we were having another Thanksgiving.- Jane Start to Finish Time:
"7:00"

NOTES : I use a Rival 4 1/2 quart Oval crockpot for this. It usually fits up to a 5.25 lb. turkey breast without any problem. Sometimes I have to cut off part of the bone in the back of the breast. I use kitchen sheers for this. This is definitely a lowfat meal. In WW points, the turkey would be 1 point per ounce of cooked meat. The MC program overstates the fat content in this case because I could only find

Heres a "recipe" thats not especially interesting or gourmet, but my whole family enjoyed it twice this week with FF gravy and a mashed potato casserole (which I will post after I fix the formatting).

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