Turkey with mushroom sauce

1 boneless turkey breast, halved * 2 tablespoons butter, melted 2 tablespoons parsley, chopped 1/2 teaspoon salt, optional, if turkey is self-basted 1/8 teaspoon pepper 1 cup fresh mushrooms, sliced, about 2 1/2 ounces 1/2 cup chicken broth 2 tablespoons cornstarch (see note) 1/4 cup cold water, only if using cornstarch Put the turkey breast, skin side up, in a large crock pot. Brush with butter. Season with parsley, salt and pepper. Top with the mushrooms then pour the broth into the crock pot. Cook on low for 7-8 hours. Remove the meat and keep warm. Skim the fat from the juices. In a saucepan, mix the cornstarch and water. Gradually add the cooking juices. Bring to a boil; cook until thick. Makes about 8 servings Do not freeze * You'll either have to have a butcher cut the breast in half for you or use a saw. I had to just put the breast in the crock pot on its side to fit it in. After half the time, I turned it to the other side for even cooking. With cornstarch: Per Serving: 1482 Calories; 23g Fat; 63g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs Without cornstarch: Per Serving: 474 Calories; 23g Fat; 63g Protein; trace Carbohydrate; trace Dietary Fiber; 0g Net Carbs