Ingredients
- 1 boneless breast of turkey (about 3 ½ pounds)
- Coarse salt & fresh ground black pepper, as desired
- 2 tsp dried dill weed, divided
- 1 tsp dried rosemary
- ¼ cup water
- 1 Tbs apple cider vinegar
- 3 Tbs gluten free flour
- 1 cup sour cream
- Sprinkle both sides of turkey breast with salt, pepper, rosemary and 1 tsp dill weed.
- Place turkey breast in Crockpot.
- Add water and vinegar.
- Cover and cook on LOW for 7 to 9 hours or until tender.
- Remove turkey breast to a platter; keep warm.
- Transfer juices to a saucepan.
- Place on stovetop and heat over medium-high heat.
- Let simmer, uncovered, for about 5 minutes to cook down juices.
- Whisk flour and a small amount of cold water together making sure there are no lumps and stir into the juices.
- Add the second tsp of dill weed.
- Bring to a low boil then reduce heat.
- Cook and stir until thickened.
- Stir in sour cream and turn off heat.
- Slice turkey and serve topped with sour cream sauce.