Turkey Breast Cooked in Vinegar


4--6 lb turkey breast

¾ cup fresh parsley, chopped and divided—1/2 cup and ¼ cup; or 4 tbsp dried parsley, divided—3 tbsp and 1 tbsp
½ cup vegetable oil, any kind (I use olive oil these days, but I’ve used all kinds successfully)

2 tbsp salt

2 tbsp ground black pepper

1 cup apple cider vinegar

Rinse turkey breast. Remove any contents from cavity of breast.
Place breast in large crockpot and pat dry.

In 2-cup measuring cup combine oil, vinegar, salt, pepper, and ½ cup of fresh parsley (or 3 tbsp dried parsley). Mix well and pour over turkey breast.

Sprinkle remaining ¼ cup of fresh (or 1 tbsp dried) parsley over breast.

Cook for 4 to 4 ½ hours on high or 8 to 8 ½ hours on low. If your turkey breast is larger than 6 lbs, you will need to cook longer. I cooked a 6 ½ pound turkey breast and it took about 9 hours. If I’m home, I often cook the breast for an hour on high and then switch to low for the remaining time. (An hour on high equates to about 2 on low.)

Shirley’s Additional Notes: I use a 6-qt oval crockpot. Bone-in turkey breasts work best for this recipe, but I’ve used boneless before and enjoyed them. If the turkey breast poundage is significantly less, just adjust amounts accordingly. If the turkey breast is larger, these ingredient amounts will probably still be sufficient. I used a 6 ½ pound turkey breast this time around and used the amounts as shown. Sea salt is my preference, but I was out of it. Fresh ground pepper is also wonderful, but it takes a while to grind 2 tbsp, so I went with already ground pepper. The salt will naturally settle to the bottom in the measuring cup, so stir even as you are pouring the oil mixture over the turkey breast. However, if some salt does settle and remains in the cup after you’ve poured the oil mixture over the turkey, just pour the remaining salt evenly over the breast (you may need to use a spatula). After your breast is cooked, spoon a small amount of the “juices” over the breast meat that you’re serving. It will keep the meat moist and flavorful. Likewise, remove some of the juices to save with the leftover meat to keep it moist and flavorful. This is a very moist, juicy breast, but if you don’t save any of the juices with the meat, the meat can dry out.