<<Disclaimer: Verify this information before applying it to your situation.>> Extra sprigs of fresh thyme and parsley make attractive garnishes for cooked turkey slices. 1 (2-1/4 to 2-1/2-lbs.) half turkey breast,boned,with skin 1 tbsp Dijon-style mustard 6 thin slices candian bacon 1 tbsp chopped fresh thyme 1 tbsp chopped fresh parsley 1/4 tsp salt 1/8 tsp pepper 1 tbsp cornstarch or subsitute Place turkey breast skin-side down.Spread cut surfaces with mustard;top with candian bacon,thyme & parsley.Fold long sides of breast over stuffing so they overlap slightly.Skewer or tie to hold sides together.Sprinkle with salt and pepper.Place skin-side up on rack in slow-cooker.Cover and cook on LOW about 6 hours.Remove turkey and rack from pot.Cover and cook HIGH 20-30 min or until thickend,stirring occasionally.remove skewer or tie from turkey.Slice crosswise into 3/8 or 1/2 inch slices.Makes 6-8 servings Jody icq#22357402 Eugene,Oregon What lies behind us and what lies before us are tiny matters,compared to what lies within us. oliver wendell holmes