Experiment, if you like, with turkey drumsticks or thighs instead of the breast.
- 4 to 6 Pounds boneless turkey breast
- Coarse salt
- Freshly ground pepper
- 1/4 Cup Madeira wine
- 1 onion, preferably Vidalia, sliced
- 1 sprig thyme
- 1 garlic clove
- 1 Tablespoon honey
Season a 4- to 6-pound boneless turkey breast with coarse salt and freshly ground pepper.
Place the turkey, skin side up, in a slow cooker.
Pour over 1/4 cup Madeira wine; add 1 onion, preferably Vidalia, sliced; 1 sprig thyme; 1 garlic clove; 1 tablespoon honey.
Seal with the lid.
Cook on high heat, turning once, until tender, three to four hours.
Transfer to a cutting board; cover with foil.
Let the turkey rest 15 minutes before slicing.
Pour the broth into a fat separator or remove the grease with a spoon.
Strain broth into a small saucepan; heat to a boil.
Taste; adjust seasonings.
Keep warm over low heat until ready to serve.
Spoon broth over turkey slices.