1 (6 1/2 pound) bone-in turkey breast, thawed if frozen
1 medium onion (1/2 cup), chopped
1 medium stalk celery (1/2 cup), chopped
1 dried bay leaf
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 teaspoon chicken bouillon granules
1/2 cup water
Remove gravy packet or extra parts from turkey breast. Place onion, celery
and bay leaf in cavity of turkey. Place turkey into 5-6 quart crock pot. Sprinkle
turkey with salt and pepper.
Mix bouillon granules and water until granules are dissolved; pour over turkey.
Cover and cook on LOW for 8 to 9 hours or until juice of turkey no longer
runs pink when center is cut. Remove bay leaf.
Cover and refrigerate turkey up to 4 days. Or freeze up to 4 months. To thaw
frozen cooked turkey, place container in refrigerator about 8 hours.
