Ingredients
1 can (14-1/2 ounces) chicken broth1/2 cup lemon juice1/4 cup packed brown sugar1/4 cup minced fresh sage1/4 cup minced fresh thyme1/4 cup lime juice1/4 cup cider vinegar1/4 cup olive oil1 envelope onion soup mix2 tablespoons Dijon mustard1 tablespoon minced fresh marjoram1-1/2 teaspoons paprika1 teaspoon garlic powder1 teaspoon pepper1/2 teaspoon salt2 boneless skinless turkey breast halves (3 pounds each)
Preparation
In a blender, combine all ingredients except turkey; cover and process until blended. Pour half the marinade into a bowl; cover and refrigerate. Place turkey breasts in a large, shallow bowl; add remaining marinade. Turn to coat. Cover and refrigerate overnight, turning occasionally.
Drain turkey, discarding marinade. Transfer turkey breasts to a 5-qt. slow cooker. Add reserved marinade; cover and cook on high until a thermometer reads 165°, 4-5 hours. Let stand for 10 minutes before slicing.
