- 5-pound turkey breast
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup unsweetened pineapple juice
- 1 tablespoon plus 1 teaspoon packed brown sugar
- 1 tablespoon lite soy sauce
- 1 teaspoon cornstarch
Place turkey breast in Crock-Pot, lift skin, and sprinkle with salt and pepper. Do not add any liquid to Crock-Pot. Cover Crock-Pot, and cook on high for approximately 5 hours, or until breast is tender and cooked through (cooking time will be increased if lid is removed frequently). Remove skin and bones and discard. Return turkey to Crock-Pot to keep warm. Whisk together pineapple juice, brown sugar, soy sauce, and cornstarch in a small saucepan. Place pan over medium-high heat and whisk constantly until thickened just slightly (about 2–3 minutes); sauce thickens more with cooling. Remove turkey from Crock-Pot, drain off juices, slice turkey onto serving platter, drizzle with pineapple sauce, and serve.
Yield: 16 servings. Serving size: 4 ounces.
Nutrition Facts Per Serving:
Calories: 137, Carbohydrates: 4 g, Protein: 28 g, Fat: 1 g, Saturated Fat: <1 g, Sodium: 160 mg, Fiber: <1 g
Exchanges per serving: 4 very lean meat.