Ingredients

1.

Turkey All Classes Breast Meat And Skin Raw
2 lb
2.

Olive Oil
0.5 tbsp
3.

Seasoned salt
0.75 tsp
4.

Black pepper
0.75 tsp
5.

Garlic powder
0.5 tsp
6.

Onion powder
0.5 tsp
7.

Thyme, ground
0.5 tsp
8.

Oregano, ground
0.5 tsp
9.

Paprika
0.5 tsp
10.

Mustard powder
0.5 tsp
11.

Allspice, ground
0.25 tsp
12.

Butter, unsalted
1 tbsp
13.

Chicken broth
0.25 cup
14.

Shredded lettuce
10.5 oz
15.

Arugula
5.25 oz
16.

Spinach
5.25 oz
17.

Salt
0.25 tsp
18.

Black pepper
0.75 tsp
19.

Dried Cranberries Unsweetened
1 oz
20.

Pecans
3.5 oz
21.

Orange Peel Or Zest Raw
1.75 tsp
22.

Extra virgin olive oil
7 tbsp
23.

Red wine vinegar
4.5 tbsp
24.

Orange juice
2.5 tbsp
25.

Salt
0.25 tsp
26.

Black pepper
0.75 tsp
27.

Italian seasoning
0.5 tsp
28.

Rosemary, dried
0.25 tsp
29.

Parmesan cheese
2.5 tbsp, grated

Instructions

1.
Choose a whole turkey breast, boneless, with skin on. Drain all the liquid from the turkey breast packaging before patting it dry with a paper towel. When the turkey breast has been cleaned up, rub the olive oil all over the exposed skin and flesh. Wash your hands and create a spice blend of seasoned salt, black pepper, garlic powder, onion powder, dried thyme, oregano, paprika, mustard powder, and ground allspice. Spread the spice blend over the top portion of the turkey breast and use one hand to massage the spices into it.
2.
You may choose to cover the turkey breast in your refrigerator to marinate or continue the recipe. Begin heating a non-stick skillet over high heat on the stove until it hot. Place the seasoned side of the turkey breast in the hot skillet so it browns on that side. Let the breast continue cooking until the spices char and naturally release from the pan, revealing a beautiful gold coloring. Use a pair of tongs to flip the breast over to brown on the other side. Again, cook until the breast naturally releases from the skillet.
3.
Transfer the turkey breast to a crockpot or slow cooker, but leave any leftover spices or juices in the cooking pan. Return the skillet to your stove at low heat, and melt the first amount of butter in it. Stir the butter around to deglaze the skillet, then pour chicken broth into the butter. Heat the chicken broth until it simmers and thickens to a reduced glaze. Pour the pan glaze over the turkey breast in your crockpot. You may choose to add a small amount of extra chicken broth to the crockpot, but the turkey will produce a lot of liquid without it.
4.
Cook the turkey breast on low heat for 8 hours, and keep it warm until serving time or allow it to cool down fully to store for use later. Remove the turkey breast from the crockpot to cool on a cutting board, and let it rest for 10 minutes before you carve it for storage or serving. You can decide between slicing, chopping, dicing, or shredding the turkey to arrange on top of your salad. If you re making the family-sized salad to use all of the turkey, it recommended you keep the turkey separate from the prepared salad until it will be consumed.
5.
To prepare the salad, combine shredded lettuce, hand-torn arugula, and chopped or sliced spinach in a large mixing bowl. Season the greens with salt and pepper, and give them a quick toss in the bowl (you can include a drizzle of olive oil to help season the lettuce). Chop dried cranberries and pecans before adding them to the salad, followed by fresh orange zest. Save the orange for later when you make the dressing, and toss the salad another time to combine the ingredients.
6.
Make the salad dressing by whisking together extra virgin olive oil, red wine vinegar, fresh orange juice, salt, pepper, Italian seasoning, rosemary, and grated parmesan cheese. You can taste the dressing and adjust the flavors to your liking before pouring about of it over the salad. Toss the salad with the light dressing before including 4-ounces of cooked turkey per serving as well as crumbled gorgonzola cheese over the top. You can decide between serving the remaining dressing on the side or tossing it with the rest of the salad at that time.