Instructions
- Rub the Turkey Breast with olive oil, salt, pepper, thyme, rosemary, and garlic.
- Place the seasoned turkey breast in the slow cooker.
- Pour Chicken Broth over the turkey breast.
- Cover and cook on low for 5-6 hours or on high for 2-3 hours, or until the internal temperature reaches 165°F (74°C).
- Remove the turkey breast from the slow cooker and let it rest for 10 minutes before slicing.
- To make the gravy, whisk together Cornstarch and Cold Water to create a slurry.
- Strain the liquid from the slow cooker into a saucepan. Discard solids.
- Bring the strained liquid to a simmer over medium heat.
- Whisk in the cornstarch slurry and Butter and cook until the gravy thickens, about 2-3 minutes.
- Slice the turkey breast and serve with gravy.
