Roast Turkey Ingredients: 6-8 lb. turkey breast, rinsed and patted dry ¼-½ c. butter, melted Dried parsley Freshly ground pepper, to taste Note: Do not add salt, as it tends to dry out the meat. Method: Place turkey in a large crockpot. (The bird should fit fairly loosely.) Drizzle with melted butter, then dust with pepper and parsley. Turn unit on low. Cover and cook for 8-9 hours, until meat is browned, tender and cooked through. Finished meat should register 165°F on a quick-read thermometer thrust into the thickest part of meat. Let meat stand at room temperature, tented with foil, about 10-15 minutes. Use pan juices as jus, or thicken as desired to make gravy Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page