5 tablespoons softened butter
1 lemon juiced
2 small shallots finely diced
1 tablespoon parsley
2 pounds Yukon gold potatoes sliced into 1/2 inch thick pieces
salt and pepper
3 carrots sliced 1/2 inch thick
1 turkey breast (about 3 pounds)
3 fresh sage leaves
Spray entire inside of crock pot with cooking spray. (This saves you a lot of time in clean up.)
In small bowl mash butter, half of lemon juice, shallots, and parsley until mixed.
Spread about 2 tablespoons of butter mixture on bottom of crock pot.
Arrange potatoes on top of butter then season with salt and pepper.
Layer on carrots and sprinkle with salt and pepper.
Gently loosen the skin from the turkey breast using your fingers.
Spread remaining butter mixture and the fresh sage leaves under the skin using your fingers.
Place the breast with skin side up in crock pot, season with salt and pepper and the remaining lemon juice.
Cover and cook on high until thickest part of breast registers as 170 degrees (about 4 hours or 6 to 8 hours on low.)