-4 to 6 pound turkey breast (bone-in or out. your choice)
–2 cups cheap white wine (you can use broth instead, if you’d like)
–1 stick of butter
–salt and pepper
I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
I know that it’s suggested to not cook with any wine that you wouldn’t drink, but it’s okay because I drink cheap wine.
Unwrap the turkey breast and pat it dry with paper towels. If desired, cut off the skin with poultry shears, and discard.
Salt and pepper the breast liberally.
Plop it, breast-side down into the crockpot. Wash your hands well.
Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter.
Pour the wine over the top.
Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness–it should register at 170°.
Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.