This recipe is so easy that I hadn't originally planned on sharing it. I mean, with only turkey and herbs plus salt and pepper, it can hardly be called a recipe. Since I didn't host Thanksgiving or Christmas at my house this year, we didn't have any leftover turkey like we often do...and always look forward to. And because of that, my family (yeah, every last one of them) has been craving some sort turkey soup, since I usually make a batch from the leftovers and carcass.
So, when I picked up a turkey breast and stuck it in the slow cooker, it was for the sole purpose of making turkey soup. But the turkey turned out so juicy and full of flavor that I just had to share it with you! Hence, the cold, day-after-being-refrigerated turkey breast that you see in the photos. After sneaking a few nibbles, I decided to slice it and photograph it before cubing it to put in our soup.
And yes, it's amazing in soup (recipe coming soon), and it's perfect for sandwiches. Just remove the whole breasts from the bone and refrigerate them overnight—this makes for super simple slicing the next day. Or cut the cold breast into small chunks to make turkey salad or turkey Waldorf salad sandwiches (try adding some turkey to this Waldorf salad recipe). The possibilities are endless!