Lemon-Pepper Turkey Breast

1 (5-pound) bone-in turkey breast, skinned and cut in half2 teaspoons lemon pepper2 tablespoons all-purpose flour3 tablespoons waterSprinkle turkey evenly with lemon pepper. Place turkey breast halves, meaty sides down, in a 5-quart electric slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW; cook 5 hours or until turkey is tender. Remove turkey to a platter, reserving cooking liquid in cooker. Set turkey aside; keep warm.Combine flour and water in a medium saucepan, stirring with a whisk until well blended. Gradually add reserved cooking liquid, stirring constantly. Bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer 4 minutes or until thick, stirring occasionally. Serve turkey with gravy.Serves nine.Cook's note: Slice leftovers for sandwiches.Nutrition values per serving: 227 calories, 1 g fat (trace amount saturated), 1 g carbohydrates, 0 fiber, 49 g protein, 123 mg cholesterol, 124 mg sodium."Cooking Light Essentials: Slow Cooker" (2006 Oxmoor House, $17.95)