1 boneless turkey breast, halved *
2 tablespoons butter, melted
2 tablespoons parsley, chopped
1/2 teaspoon salt, optional, if turkey is self-basted
1/8 teaspoon pepper
1 cup fresh mushrooms, sliced, about 2 1/2 ounces
1/2 cup chicken broth
2 tablespoons cornstarch (see note)
1/4 cup cold water, only if using cornstarch

Put the turkey breast, skin side up, in a large crock pot. Brush with butter. Season with parsley, salt and pepper. Top with the mushrooms then pour the broth into the crock pot. Cook on low for 7-8 hours. Remove the meat and keep warm. Skim the fat from the juices. In a saucepan, mix the cornstarch and water. Gradually add the cooking juices. Bring to a boil; cook until thick.

Makes about 8 servings
Do not freeze

* You'll either have to have a butcher cut the breast in half for you or use a saw. I had to just put the breast in the crock pot on its side to fit it in. After half the time, I turned it to the other side for even cooking.

With cornstarch:
Per Serving: 1482 Calories; 23g Fat; 63g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Without cornstarch:
Per Serving: 474 Calories; 23g Fat; 63g Protein; trace Carbohydrate; trace Dietary Fiber; 0g Net Carbs

I got this recipe from a magazine. There was no point in adding the carbs from the cornstarch as there was too much liquid for it to thicken anyway. If I make this again, I will leave that out. Also, I thought the meat and gravy were a little salty and it could be because the breast was pre-basted with a salty solution. I think the cooking time was a bit long too. The meat started to fall off the bones and tiny bones got into the sauce and had to be strained out. This removed all the mushrooms which had to be carefully picked out and added back to the juices.

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