Slow Cooker Turkey Breast

1 turkey breast (mine was 5.3 pounds)
1 package Lipton dry onion soup mix
Handful of baby carrots
3 ribs celery, broken into thirds

Aromatics:
½  lemon
½  medium onion
Leafy tops of celery
Sprig of rosemary

Poultry seasoning
Freshly ground black pepper
1 tablespoon butter, cut into pieces

Place baby carrots and celery in the bottom of a 6-quart slow cooker. 

Remove turkey from packaging, rinse and pat dry. Rub turkey with onion soup mix both inside and out. Add aromatics to the cavity of the turkey, and sprinkle with pepper and poultry seasoning. Place (and I have to laugh at this because I didn't place my turkey I jammed it in) turkey breast into the slow cooker and dot with butter. Put a lid on the slow cooker (placing a heavy book on top, if need be, to hold the lid in place -- yep, did that, too), and turn to High. Allow to cook one hour on the High setting, and then reduce temperature to Low and cook seven additional hours. When turkey is finished remove from to a plate and tent with foil if you plan to make gravy out of the drippings, or place on a cutting board, slice and serve.


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