Ingredients:

2 lb unfrozen turkey breast

1 head of garlic (cut in half horizontally)

1 yellow onion (cut in half)

5 sprigs of thyme

1 ½ teaspoons garlic powder (spice rub)

1 ½ teaspoons onion powder (spice rub)

1 teaspoon paprika (spice rub)

2 teaspoons salt (spice rub)

5 grinds of fresh black pepper (spice rub)

2 tablespoons olive oil (spice rub)

chicken broth (gravy)

4 tablespoons butter (gravy)

¼ cup flour (gravy)

salt and pepper (to taste) (gravy)

Directions:

1. In a small bowl combine garlic powder, onion powder, paprika, salt, pepper and olive oil. The mixture should form a thick paste. Rub the mixture all over the turkey breast. Place the onion, thyme and garlic face down in the bottom of a slow cooker. Place the turkey breast on top of the vegetable so that it is elevated.

2. Cover and cook on low for 6-7 hours. Check it with a meat thermometer at 6 hours (the internal temperature should be 165 degrees F). Remove the turkey breast from the slow cooker and allow it to rest.

3. Strain the liquid from the slow cooker into a bowl. You will want about 2 cups of liquid for the gravy. If you are short, make up for it with the chicken broth. Melt the butter in a saucepan over medium heat. Add the flour and whisk to combine. Add in the strained slow cooker liquid and chicken broth, a little at a time. Whisk while cooking until the mixture has become somewhat thick. Season with salt and pepper. Serve with the turkey beast.

Bon Appetit!