I can’t wait for Friday. Not because of Santa, but because I’ll have an opportunity to cook with abandon.

A book came in the mail today that caught my eye. “The Crabby Cook,” by Jessica Harper is a blast, if my initial thumb-through is any indication. The first page I looked at included a funny story about a brother-in-law who wouldn’t like the recipe she shares for turkey burgers. On the next page was a funny story about a dog who ate Dad’s burrito, for which she then provides the recipe. When I turned to the third page, lights came down from heaven and angels sung: a turkey breast for a slow cooker.

Here it is. I hope this is the beginning of a beautiful friendship.

WHAT’S YOUR HURRY TURKEY

1/4 cup low-sodium chicken broth
1 rib celery, coarsely chopped
1 carrot, peeled and sliced into 1-inch pieces
2 sprigs fresh parsley
2 sprigs fresh thyme
1 clove garlic
1 turkey breast (4 or 5 pounds)
1/2 teaspoon salt
Freshly ground black pepper, to taste
1. Pour the broth into your slow cooker. Add the celery, carrot, parsley and thyme. Lightly crush the garlic clove and add it to the slow cooker.
2. Rinse the turkey breast and pat it dry with paper towels. Rub it with the olive oil and sprinkle with salt and pepper. Place the turkey breast on top of the vegetables. Cover the cooker, turn the heat to high, and cook for 1 hour.
3. Reduce the heat to low and cook for 3 more hours.
4. Remove the turkey from the cooker, tent it with aluminum foil, and allow it to rest for 10 minutes. Then slice and serve it with the pan juices and the vegetables.

– “The Crabby Cook,” by Jessica Harper