Method

Coat the inside of the crock with olive oil - or butter-flavored nonstick cooking spray.  Arrange the onion slices in the bottom of the slow cooker.

Cut the butcher netting off the turkey breast and, with your fingers, lift he skin to create a pocket between the skin and the meat.  Rub inside the skin with the butter and position the sage leaves at even intervals across what will be the top of the roast.  Turn the roast over and cover the meat with overlapping pieces of prosciutto.  Starting at the short end, roll up the breast jellyroll fashion; tie it in 3 places with kitchen twine.  Arrange the turkey breast, sage side up, on top of the onions; pour in the both and wine.  Pour the lemon juice over the top and sprinkle with salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or LOW for 8 to 10 hours.  The turkey is done when an instant-read meat thermometer inserted into the thickest part registers 165 to 170 F.

When the turkey is cooked, transfer it to a platter, cover with aluminum foil, and let stand for 10 minutes before carving.  (If you plan to serve the roast cold, let it cool in the braising liquid, then remove it.  Discard the liquid or reserve it for use in soup.  Wrap the breast in plastic wrap and store overnight in the refrigerator.

Strain the cooking liquid through a cheesecloth-lined colander, pressing to squeeze the juice from the onions.  Discard the onions.  Place the broth in a small saucepan and prepare the gravy, if you like, or just serve the broth as is in a little pitcher alongside thick slices of the hot turkey.

Sherry Cream Gravy

• 1 to 1 1/2 cups turkey broth strained from the cooked turkey
• 1/3 cup dry sherry
• 3/4 cup heavy cream
• Salt and freshly ground black pepper to taste

Place the broth and sherry in a small saucepan, bring to a boil over high heat, and cook 1 minute.  Add the cream and cook over medium-high heat until slightly thickened,  5 to 8 minutes.  Season with salt and pepper and serve hot.

Reprinted with permission from ©Beth Hensperger and Julie Kaufmann, Not Your Mother's Slow Cooker: Recipes for Entertaining, published by Harvard Common Press

Serves: 8

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