place carrots, celery and onion in bottom of slow cooker
1 cup baby carrots, 3-4 celery stalks
in a separate bowl, mix all rub ingredients
2 teaspoon garlic powder, 2 teaspoon onion powder, 1 chicken bouillon cube, crushed, 1 tsp. dried sage, 1 tsp. dried, ground rosemary, 1 tsp. dried, ground thyme, olive oil, fresh ground pepper
place turkey in slow cooker, breast meat side down, on top of veggies
6-7 lb. turkey breast, bone-in
lightly coat or spray olive oil over turkey meat (and skin if you plan to serve with skin)
rub spices all over turkey meat. If you plan to serve the skin, you can rub both over and under. If you plan to discard skin after cooking, rub underneath skin only
cover and cook on low for 5-7 hours. The best way to serve the juiciest turkey is to monitor the temperature of the breast closely. when the innermost part of the turkey breast meat reaches 165°F, turkey is ready to serve
remove turkey from slow cooker
if you plan to serve with the skin, place turkey on an oven safe pan. place under the broiler for 5-10 minutes or until desired crisping level is reached.
allow turkey breast to rest for 10 minutes prior to slicing
If you will not be serving the skin, remove it prior to slicing.
to make gravy, add turkey drippings from pan to a package of gravy mix and heat in microwave in 30-second intervals. Stir in between each 30 second session. repeat until desired thickness is achieved.