Recipe - Lemon-Herb Turkey Breast

2 pound Turkey breast; (up to 3)
One fourth cup Lemon juice
1 teaspoon Rosemary
1 teaspoon Oregano
2 tablespoon Dijon mustard
One half cup Dry white wine
Salt and pepper; to taste
2 Cloves garlic

Put all ingredients (turkey skinside down) in crock pot and cook on low 6
to 8 hours, basting turkey if possible.
Posted to recipeludigest Volume 01 Number 342 by James and Susan Kirkland
kirkland@gj.net on Dec 05, 1997