Remove the turkey from its packaging and place it on a large plate or a large cutting board. Use paper towels to pat off any excess moisture. If you’re using a boneless turkey breast and there’s netting, you can either leave the netting on, or remove it. Leaving the netting on throughout the cooking process is typically easiest and ensures the breast roast stays together.

Mix the butter, minced garlic, onion powder, paprika, and sea salt together in a small bowl. Rub the garlic butter mixture over the turkey breast, making sure to cover the full surface. Note: the butter should be softened to room temperature or even slightly warmer to ensure it spreads easily over the breast meat.

Transfer the chopped onion and garlic to the bottom of the slow cooker. Place the roast on top of everything. Note: there is no need to add liquid.

Secure the lid on the crock pot and cook on low heat for 5 to 6 hours, or 2 to 3 hours on high heat, or until it reaches an internal temperature of 165 degrees Fahrenheit. If cooking on low, begin checking its internal temperature after 4 hours for a smaller roast and after 5 hours for a larger roast. If cooking on high, begin checking the internal temperature after 1 hour and 45 minutes. Insert a meat thermometer into the center of the meat to check its temperature.

Once the turkey reaches 165, immediately remove it from the crock pot. Don’t allow it to keep sitting in the warm crock pot, as it will continue to cook.

If you like crispy turkey skin, transfer the breast to a large rimmed baking sheet and broil for 8-10 minutes, or until golden brown.

Place the turkey on a cutting board and let turkey rest for at least 15 minutes. Use a sharp knife to cut the breast into slices and serve with your choice of side dishes.