• Add the onion, carrots and celery and broth to the crockpot. Turn on low.
• Mix all of the rub ingredients together in a small bowl.
• Pat the turkey breast dry with paper towels. Rub smashed garlic on the skin. Add spice rub to turkey. Leftover spices put on top of vegetables.
• Add garlic and lemon to the inner cavity of the breast. Place the breast on top of the veggies.
• Cook on low for 3 1/2 to 5 hours, depending on the size of the breast. It should have an internal temperature of at least 160 degrees F.
• Remove the turkey breast using turkey lifters and place in a roasting pan or baking dish. Place in the oven on the broil setting to crisp up the skin, for about 3 to 4 minutes, watching carefully so it won’t burn.

Make the Gravy

• Strain the broth from the slow cooker (mine made about 1 1/3 cups)
• Add 3 tablespoons of butter to a sauce pan and melt. Add flour and mix well, allowing the flour to cook for 3 to 4 minutes.
• Slowly add the strained broth and mix, until desired consistency. Allow to simmer and thicken. Add water if needed to thin out the gravy (about 2 to 3 tablespoons).
• Add dried thyme and salt and pepper to taste. Serve with the turkey breast.