1. Stir the soup and water in a 3 1/2 to 6 quart slow cooker. Rinse the turkey with cold water and pat dry. Rub the turkey with the poultry seasoning and place in the cooker. Sprinkle with the parsley.
2. Cover and cook on LOW for 8 to 9 hours (or on high for 4 to 5 hours).
3. Remove the turkey from the cooker to a cutting board and let it stand for 10 minutes before slicing. Thinly slice the turkey and put on a serving platter. Pour the juices from the cooker into a gravy boat and serve with the turkey. Serve with the mashed potatoes.
Note: If using a frozen turkey breast, thaw it before cooking.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 121.9mg||38 %|
|Sodium 3123.2mg||108 %|
|Potassium 888.8mg||23 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 13.2g|
|Protein 49.1g||70 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 328
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