• Ensure the turkey breast is completely thawed (can take 1–3 days in the fridge). Do not thaw in the Crock-Pot for food safety reasons. Remove packaging, discard gizzards, and throughly pat dry all over with paper towels.
• Generously spray a 6-quart Crock-Pot with cooking spray.
• Place cut celery, halved unpeeled onions, unpeeled garlic halves, and carrots in an even layer on the bottom of the Crock-Pot. If it all doesn’t fit in one layer, omit excess.
• Mix all seasonings with olive oil in a bowl. Loosen the skin of the turkey with a large spoon and rub the mixture all over, especially under the skin.
• Place the other halved, unpeeled onion and 4 tablespoons of butter inside the turkey’s cavity.
• Place the turkey breast on top of the veggies, breast/skin side up. Cover and cook on low for 5–7 hours until the internal temperature reaches 160°F. (No liquid needed; turkey will produce plenty!) Avoid cooking on high; dries out turkey.
• Optional Crisp: After cooking, transfer the turkey to a pan or casserole dish, drizzle with 1 tbsp oil, spray all over with cooking spray, and broil 1 foot from heat source for 4–8 minutes (watching very closely) until the skin crisps.
• Cut the large breasts off center bone and slice the meat thinly against grain.

Optional Gravy

• Strain the contents of the crockpot into a bowl, pressing veggies to extract flavor/liquid. Measure out 2 cups of this liquid (add chicken broth to reach this amount if necessary). In a pot, melt 4 tablespoons butter, then whisk in 4 tablespoons flour for 1 minute. Gradually add the strained liquid while whisking constantly, until nicely thickened. Season with salt, pepper, and any additional seasonings. Serve warm with the turkey.