Categories: Entree, crockpot, poultry

Ingredients

• 1 turkey breast (4 to 5 pounds), fresh or thawed
• 2 tablespoons butter or margarine
• 1/4 cup garden vegetable flavored whipped cream cheese
• 1 tablespoon soy sauce
• 1 tablespoon fresh minced parsley
• 1/2 teaspoon dry basil -- dried
• 1/2 teaspoon dry sage
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Directions

1. Place the turkey in the crock pot. Combine the remaining ingredients and brush over the turkey. Cover and cook on LOW 10 to 12 hours (HIGH 5 to 6 hours).

2. Notes from Gail: I didn’t have garden vegetable cream cheese. So, I just used fat free and it wasn’t in a tub (I just cut some off a partial block I had). Softened it a lot in micro, til i could kinda stir it around with other ingred. I used dried parsley and the other herbs. Put this in my West Bend and cooked it on the highest setting for like 5-6 hrs. The turkey was thawed and it was about 6 lbs instead of whatever it calls in recipe. Good!

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