In a recent pantry clean-out, I unearthed a frozen "emergency" turkey breast I'd bought last November, in case I couldn't find a fresh turkey breast for Thanksgiving dinner. Six months later, I decided to defrost it and give it a go in the slow cooker. The goal: moist, flavorful turkey to slice and use for sandwiches and salads. The result? Spectacular success, and it couldn't be easier. In fact, the hardest thing about this recipe will be finding a boneless turkey breast. The solution: buy a bone-in turkey breast and ask the butcher to break it down for you. Save the bones and wings and make a soup stock (also in the slow cooker), and use the two breast halves in this recipe. I like this Greek seasoning from The Spice House; you can substitute with your favorite brand, or a mix of kosher salt, fresh black pepper, dried lemon peel and dried oregano. Use the cooked turkey in dozens of ways -- stuffed into sandwiches, chopped in salads, or shredded and tossed with pasta and vegetables.