Grease a crockpot or slow cooker with oil to ease clean up

Add diced onion, diced carrots, and diced celery to the slow cooker with the turkey stock and stir gently

In a small mixing bowl combine softened butter with minced garlic, salt, pepper, dried thyme, sage, and rosemary

Rub the butter mixture all over the top and bottom or the turkey breast and under the skin of the turkey

If you're having trouble it helps to rub the bottom with the butter mixture, place it in the slow cooker and then rub butter on the top with the breast in the slow cooker

Close the top of the slow cooker and set to high heat for 1 hour

Reduce the heat to low and cook for an additional 4 hours - you are looking for an internal temperature of 160 - 165F so you may need to cook it on low for longer or shorter than 4 hours, use a meat thermometer to check this

Once the internal temp reaches at least 165F turn the slow cooker off and remove the turkey breast

To crisp the skin of the turkey breast, set your oven to broil and place the cooked turkey breast on a lined baking sheet. Broil for just 2-3 minutes to crisp the skin and set aside as you prepare the gravy.

Pour the rest of the ingredients from the slow cooker over a strainer to separate the veggies from the juices - you should have about 2 cups of juices for the gravy

Heat 4 tbsp of butter in a pan over medium heat

Once the butter is all melted add the flour to the pan and stir to combine

Slowly pour in small amounts of the juices stirring constantly to form a smooth gravy

Once the juices are all added to the pan, cook for an additional 2 minutes stirring constantly then turn off the heat. Taste the gravy and season with salt and pepper as needed. If you would like a thinner gravy, pour in more turkey stock from the carton and continue cooking.

Slice the turkey breast off the bone and serve with the gravy