Ingredients (serves 12):
1 large onion
1 large garlic bulb
5-6 sprigs of fresh thyme
1 (6-8 lb) turkey breast, bone-in, skin-on
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp paprika
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp butter (I used 3 tbsp butter, 1 tbsp bacon grease)
1/4 cup flour
turkey drippings (sub ~3-4 cups chicken broth)
1. Slice onion and garlic in half. Place halves on bottom of slow cooker in a square or diamond pattern. Gently place turkey breast on top of onion and garlic bulbs so turkey is raised off the bottom of slow cooker.
2. In a small bowl, combine garlic and onion powders, salt, paprika, and black pepper. Whisk to combine. Add olive oil to bowl and stir to combine. Using a basting brush, evenly brush rub over turkey breast. Cover slow cooker and cook on low for 7 hours, or until a thermometer inserted into the thigh reads 165º. Remove from slow cooker, place on a cookie sheet, and allow to rest for 20 minutes.
3. Turn on broiler. Place turkey under broiler for 3-5 minutes, or until skin is crispy. Remove from heat, and allow to rest for another 20 minutes.
4. While the turkey is resting, make the gravy. First, strain the turkey juice from the slow cooker. Discard solids. Melt butter in a small skillet over medium-high heat. When hot, add flour. Stir flour around pan for 1-2 minutes to cook out raw flour flavor. Slowly begin to add the turkey drippings, stirring vigorously after each addition. Keep adding turkey juice until you reach a desired consistency. Season to taste with salt and pepper.
5. Slice turkey breast and serve immediately with gravy.