By Chef Selwyn Richards
When cooking in a slow cooker remove the lid as little as possible. When you remove the lid, the steam escapes, and 10 to 15 minutes of cooking time will need to be added each time you do so.
2 (14 1/2 ounce) cans of chicken broth
1 cup of lemon juice
1/2 cup of lime juice
1/2 cup cider vinegar
1/2 cup olive oil
1/2 cup of brown sugar, packed
1/2 cup of fresh sage
1/2 cup of fresh thyme, minced
2 tablespoons fresh marjoram, minced
3 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons of pepper
1 teaspoon salt
2 envelopes of onion soup mix
1/4 cup Dijon style mustard
2 (2 pound) boneless turkey breasts
1. Pour the broth, lemon and lime juice, vinegar and oil into the blender.
2. Add the brown sugar, sage, thyme, marjoram, paprika, garlic, pepper and salt.
3. Dump the onion soup into the blender.
4. Add in the mustard.
5. Blend until all the ingredients are mixed together well.
6. Remove 3 and 1/2 cups of the marinade and place in a large sealable plastic bag.
7. Pour the remaining marinade into a container and refrigerate.
8. Add the turkey breasts to the marinade in the bag.
9. Seal the bag and turn to coat the turkey well.
10. Refrigerate overnight.
11. Remove the turkey from the bag and discard that marinade.
12. Place the turkey breast into a 5 quart slow cooker.
13. Pour the reserved marinade over the turkey.
14. Cover with the lid and cook on high for 4 hours or until the juices run clear.
Makes 14 servings.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: firstname.lastname@example.org or by phone — (905) 619-1059.