Instructions: Sprinkle turkey with salt and 1/2 tsp. oregano. Mix remaining ingredients except olives and cheese in 3 1/2x6 quart slow cooker. Place turkey on top.

Cover and cook on Low heat setting 4-5 hours or until juice of turkey is no longer pink when center is cut. Remove turkey from slow cooker; cut into slices.

Stir olives and cheese into bulgur mixture. Serve with turkey.

Makes 6 servings:
Start to Finish Time:
"5:20"

NOTES : Success Hint: Sometimes the only place you can find the size turkey breast you need is in the freezer section. The best way to thaw a frozen turkey breast is to place it in the refrigerator. Allow about 24 hours for the 2 to 2 1/2 pound turkey breast in this recipe.

Substitution: Kalamata olives are assertively flavored purple-black ripe olives soaked in a wine-vinegar marinade. They add a delightful flavor accent, but you can also use a 2 1/3 ounce can of sliced ripe olives, drained, instead.

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