- 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.
