Rosemary's Turkey

For those of you who aren’t grilling this Memorial Day and find yourself with a hankering for turkey, try this recipe from my aunt.

It’s simple and features my all-time favorite herb, rosemary, a sprinkling of brown sugar, a bunch of garlic cloves, and salt and pepper. Throw it all in the slow cooker and, 4-6 hours later, you’re experiencing turkey nirvana.

In the words of my aunt, “So easy, so moist, so good!”

Get thee to your slow cooker.

Rosemary Turkey Breast, Slow-Cooker Style
1 bone-in turkey breast (6-7 pounds)
6 fresh rosemary sprigs
5 garlic cloves, peeled
1-1/2 tablespoons brown sugar
1/2 teaspoon ground pepper
1 teaspoon salt

Place turkey breast (breast side up) on top of 4 rosemary sprigs in slow cooker.

Place garlic and remaining rosemary around turkey.

Combine brown sugar, salt and pepper; sprinkle over turkey.

Cover and cook on low 4 to 6 hours or until turkey is tender.

Note:  My aunt has “an ancient, small old-time crockpot and a 7-pound breast filled it, so [she] just put all the garlic and rosemary in the bottom of the cooker.”

However you smoosh it all in there, you won’t be disappointed.