Lemon-Herb Turkey Breast

 

  • 2 pounds boneless wild turkey breast
  • 1/4 cup lemon juice
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 2 tablespoons Dijon mustard
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic

Mix all ingredients but the turkey. Pour the mixture over the turkey breast in a Crock-Pot and cook on low 6 to 8 hours, basting the turkey occasionally with the sauce.