1 turkey breast, about 5 pounds, bone-in
3/4 cup parsley, divided
1/2 cup vegetable oil
2 tablespoons salt
2 tablespoons black pepper
1 cup apple cider vinegar

Place turkey in a large slow cooker. Stir together 1/2 cup of the chopped parsley, vegetable oil, salt, pepper and vinegar; pour over turkey breast. Sprinkle remaining parsley over top. Cook 4 to 4 1/2 hours on high or 8 to 9 hours on low.Remove from slow cooker and let stand 15 minutes before slicing.
Serves 6.

To make the Turkey Ouesadillas: Heat 1 teaspoon oil in a skillet over medium heat. Place a flour tortilla in the skillet and spread with about 1/2 cup of Mexican-style cheese blend and 1/4 to 1/2 cup diced turkey. Top with a second tortilla. Cook until cheese starts to melt. Turn with a spatula and brown the other side. Cut quesadilla into quarters and serve with salsa.
Serves 6.