Ingredients:

  • 1 bone-in turkey breast (approx. 6–7 lbs)
  • 2 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp dried sage
  • 1 tbsp dried rosemary
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 large yellow onion, quartered
  • 1 head garlic, halved crosswise
  • 3 stalks celery, cut into 2-inch pieces
  • 1 cup low-sodium chicken or turkey broth
  • 1 can (14 oz) jellied or whole cranberry sauce
  • 2 tbsp cornstarch

Instructions:

  1. Place the quartered yellow onion, halved garlic head, and celery pieces at the bottom of the slow cooker. Pour in the chicken or turkey broth.
  2. Pat the turkey breast completely dry using paper towels to ensure the herb rub adheres properly.
  3. In a small mixing bowl, whisk together the kosher salt, black pepper, smoked paprika, dried sage, dried rosemary, garlic powder, and onion powder.
  4. Coat the turkey breast with 2 tablespoons of extra virgin olive oil, then generously apply the herb rub across the entire surface of the bird.
  5. Place the turkey breast on top of the bed of aromatics in the slow cooker, breast-side up.
  6. Cover and cook on the LOW setting for approximately 4 hours and 30 minutes, or until an instant-read thermometer reaches 165°F (74°C) in the thickest part of the meat.
  7. Optional for crispy skin: Transfer the cooked turkey to a baking sheet and broil in the oven for 3-5 minutes until the skin is browned and crispy.
  8. For the gravy: Strain the slow cooker juices into a saucepan. Add the cranberry sauce and bring to a simmer. Whisk in a slurry of 2 tbsp cornstarch and 2 tbsp water, stirring until thickened.