What You Need:

2 (14 1/2 oz.) cans of chicken broth
1 C of lemon juice
1/2 C of lime juice
1/2 C cider vinegar
1/2 C olive oil
1/2 C of brown sugar, packed
1/2 C of fresh sage
1/2 C of fresh thyme, minced
2 T fresh marjoram, minced
3 t paprika
2 t garlic powder
2 t of pepper
1 t salt
2 envelopes of onion soup mix
1/4 C Dijon style mustard
2 (2 lb.) boneless turkey breasts

How to Cook It:

Place the broth, lemon and lime juice, vinegar and oil into the blender.
Add the sugar.
Place the seasonings into the blender.
Add in the onion soup and mustard and blend until well combined.
In a large resealable plastic bag put 3 1/2 C of the marinade.
Put the remaining marinade in a container and refrigerator for later use.
Add the turkey breast to the marinade, seal the bag and turn to coat the turkey well.
Refrigerate the turkey overnight.
Remove the turkey from the marinade and place in a slow cooker.
Discard the used marinade and pour the reserved marinade over the turkey.
Cover and cook on high for 4 hours or until the turkey is cooked through.

Makes 14 servings

This is much faster to prepare than a whole turkey. You may use dried herbs instead of fresh herbs if you prefer. Remove the lid as little as possible when cooking with a slow cooker. Each time you remove the lid you add 10 to 15 minutes to the cooking time.