Step 1

Place Rub ingredients in a bowl and mix to combine, it should be a wet paste.

Step 2

Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.

Step 3

Place the garlic, onion and thyme face down in the slow cooker. Place the turkey breast on top so it is elevated.

Step 4

Slow Cook on LOW for 6 hours (do not use high) or until internal temperature reads 165F/75C when thermometer is inserted into the middle. Check internal temperature at 5 hours if you can. (To roast, follow this recipe).

Step 5

Remove turkey from the slow cooker (do not leave in slow cooker on Warm setting) and let it rest for 20 minutes before crisping the skin.

Step 6

Preheat gril/broiler to high.

Step 7

Place an oven shelf 30cm / 1 foot from the heat source.

Step 8

Remove turkey breast from the slow cooker into a heatproof serving dish.

Step 9

Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it - it browns very quickly!

Step 10

Serve immediately with gravy on the side.

Step 11

Strain the liquid into a measuring jug, squishing the garlic etc to extract all the flavour. If you are short of 2 cups, top up with chicken broth (I usually get 2 cups of liquid from a 4 lb / 2 kg turkey breast).

Step 12

Melt butter in a saucepan over medium heat. Add flour and mix to combine. Pour about 1/2 cup of liquid into the flour mixture and mix until it forms a paste. Slowly add remaining liquid, stirring as your go. Use a whisk if required to make the gravy smooth. Simmer until thickened - take it off before it is as thick as you want because it will continue to thicken.

Step 13

Season to taste with salt and pepper. Serve with turkey.