Herbed Turkey Breasts

Ingredients

2 cans chicken broth
1 cup lemon juice
½ cup packed brown sugar
½ cup fresh sage
½ cup minced fresh thyme
½ cup lime juice
½ cup cider vinegar
½ cup olive oil
2 envelopes onion soup mix
¼ cup Dijon mustard
2 tbsp minced fresh marjoram
3 tsp paprika
2 tsp garlic powder
2 tsp pepper
1 tsp salt
2 boneless turkey breasts (2 lbs each)

Directions
1- In a blender, process the first 15 ingredients in batches until blended. Pour 3 ½ cups marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
2- Drain and discard marinade. Place turkey in a 5 qt slow cooker; add reserved marinade. Cover and cook on high for 3 ½ to 4 ½ hours or until juices run clear and a meat thermometer reads 170 degrees.

This is the recipe the way I found it, BUT I tweaked it a little. I made it for a LARGE group last night (100 or so people). I cut the marinade by about 1/4 and had plenty. It only took about 1 1/2 hour to cook so plan accordingly. Make sure that you use your meat thermometer instead of just time to make sure it is done. After the meat reached 170, I turned off the heat and let it rest for 30 mins before I cut it. I sliced the turkeys with a electric knife and then put the slices back in the roaster. After I got all the meat cut I drizzled the juices over the meat before serving. It can be hard to find something that you can cook for a large group and keep it moist. This worked great. People did not know it was turkey, thought it was pork or chicken.