Ingredients
1
bone-in turkey breast (6 1/2 lb), thawed if frozen
6
cloves garlic, thinly sliced
1/4
cup grated lemon peel (from 3 medium or 2 large lemons)
2
tablespoons chopped fresh parsley
1 1/2
teaspoons lemon-pepper seasoning salt
1
tablespoon olive or vegetable oil
1
cup loosely packed fresh basil leaves
3
tablespoons olive or vegetable oil
1
cup mayonnaise or salad dressing
Preparation
Remove gravy packet or extra parts from turkey breast. Remove skin from turkey. Using small paring knife, make cuts, 1/4 to 1/2 inch deep and 1/4 to 1/2 inch wide, in top of turkey. Insert garlic slices into cuts.
In small bowl, mix lemon peel, parsley and lemon-pepper seasoning salt; rub onto turkey. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add turkey; cook in oil until brown on all sides.
In 5- to 6-quart slow cooker, place turkey and any drippings. Cover; cook on Low heat setting 8 to 9 hours.
In food processor, place basil and 3 tablespoons oil. Cover; process until basil is chopped. Add mayonnaise. Cover; process until smooth. Serve sliced turkey with mayonnaise mixture.
