- 1 (5 1/2 pound) bone-in turkey breast, halved
- 1 medium lemon, halved
- 1 teaspoon salt-free lemon pepper seasoning
- 1 teaspoon garlic salt
- 4 teaspoons cornstarch
- 1/2 cup reduced-sodium chicken broth
- Remove skin from turkey. Pat turkey dry with paper towels; spray turkey with nonstick cooking spray. Place breast side up in a slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon-pepper and garlic salt. Place lemon halves under turkey. Cover and cook on low for 5-7 hours or until meat is no longer pink and a meat thermometer reads 170 degrees F. Remove turkey and keep warm. Discard lemon.
- For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.