Crock Pot Rosemary Turkey

This is mouth-watering delicious, unbelievably tender and very moist. It also makes turkey an option even when the whole clan isn't coming for dinner. It's simple, too! Remember that salt and pepper "accumulate" in a crock pot so use sparingly. Tip: do save the drippings for blending the leftover meat in a turkey/noodle soup or other recipe calling for cooked fowl.

Ingredients:

1 turkey breast (4-5# or size of your choice)
4-6 cuttings from a fresh rosemary bush (about 4-5 inches long each)
Freshly ground black pepper to taste
Sea salt to taste (optional; I skip this one and it's still good)
cup white wine or chicken broth

Directions:

Place turkey breast in the bottom of the crock pot. Stuff rinsed rosemary stems between the cavity bones. Sprinkle with pepper and salt (if desired). Dribble the white wine or chicken broth over all. Cook on low for about 6-8 hours; on high for 4 hours.