Prep the Turkey: Pat the turkey breast dry with paper towels.
Build the Flavor Base: In a small bowl, mix the softened butter, minced garlic, rosemary, thyme, sage, smoked paprika, salt, and pepper until it forms a herb butter paste.
Slow Cook the Turkey: Place the quartered onion and celery chunks at the bottom of the crockpot. Place the turkey breast on top. Rub the herb butter all over the turkey. Pour chicken broth around the sides.
Let the Turkey Rest: Cook on low for 5-6 hours until internal temp hits 165F. Remove and let rest for 15-20 mins.
Crisp the Skin (Optional): Place under broiler for 3-5 mins until golden brown and crispy.
Make the Gravy: Strain the crockpot drippings and whisk with a cornstarch slurry over medium heat until thickened.
