1-Gathering and Prepping Ingredients: First, gather all your ingredients and start by prepping the 3 to 4 lb boneless turkey breast. Trim any excess fat and pat it dry to help the seasonings stick well. This step sets the foundation for a flavorful roast, so don’t rush it.

2-Seasoning and Assembling: Next, season the turkey thoroughly with the spice mix: ½ teaspoon each of garlic powder, onion powder, paprika, thyme, and poultry seasoning, plus ¼ teaspoon rubbed sage, 1 teaspoon salt, and fresh ground black pepper to taste. Place the turkey fat side up on a bed of two halved large onions inside a 6 to 8-quart slow cooker lined with a slow cooker liner. Pour in the cooking liquids 1 packet of gravy mix, 1 cup chicken broth, and ¼ cup white cooking wine (or apple juice or water) then top with two orange slices and sprigs of fresh rosemary, sage, and thyme for extra flavor.

3-Cooking and Finishing: Seal the slow cooker liner tightly with a metal clip, set it to low heat, and let it cook for about 4 hours until the internal temperature reaches 165°F (74°C). Once done, carefully remove the turkey, take off the netting without losing its shape, and let it rest before slicing. For gravy, strain the reserved cooking juices, bring them to a boil, and whisk in a mixture of 1½ cups water and 3 tablespoons cornstarch until thickened, adding salt and pepper to taste if needed.