Step 1

Pat the turkey breast (with the net on) dry with paper towels. Rub it with olive oil.

Step 2

Mix garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mix all over the turkey breast.

Step 3

Place the turkey breast in the slow cooker pour the chicken broth into the slow cooker to keep the turkey moist while cooking. Add the onion, carrot, and celery into the slow cooker around the turkey breast.

Step 4

Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.

Step 5

Remove the turkey from the slow cooker and let the turkey rest for 10 minutes before slicing. Be sure to remove the net before serving. Serve as is or create a gravy with drippings.

Step 6

Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids. Set the liquid aside. It should be about 2 cups of gravy.

Step 7

In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.

Step 8

Gradually whisk in the strained drippings from the slow cooker. Whisk constantly to avoid lumps.

Step 9

Taste the gravy and season with salt and pepper.

Step 10

Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your liking.