Lemony Turkey Breast

1 bone-in turkey breast (5 pounds), halved
1 medium lemon, halved
1 teaspoon salt-free lemon-pepper seasoning
1 teaspoon garlic salt
4 teaspoons cornstarch
1/2 cup reduced-sodium chicken broth

Remove skin from turkey. Pat turkey dry with paper towels; spray turkey with nonstick cooking spray. Place breast side up in a 5-qt. slow cooker. Squeeze half of the lemon over turkey; sprinkle with lemon-pepper and garlic salt.

Place lemon halves under turkey. Cover and cook on low for 5-7 hours or until meat is no longer pink and a meat thermometer reads 170°. Remove turkey and keep warm. Discard lemon.

For gravy, pour cooking liquid into a measuring cup; skim fat. In a saucepan, combine cornstarch and broth until smooth.

Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Makes 14 servings.