1. Thaw the Butterball boneless turkey breast roast in the refrigerator according to package directions until completely defrosted, then remove any packaging and gravy packet.

2. Pat the turkey breast very dry with paper towels so the seasoning will stick and the outside can brown nicely.

3. In a small bowl, stir together the olive oil, melted butter, kosher salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried rosemary, and dried sage to form a paste.

4. Rub the seasoning mixture all over the turkey breast, coating the top, sides, and bottom thoroughly. If the roast is wrapped in netting, rub the paste right over the netting.

5. (Optional but recommended) Heat a large skillet over medium high heat, add a drizzle of oil, and sear the seasoned turkey breast for 2 to 3 minutes per side until lightly golden. Transfer to a plate when finished.

6. Place the sliced onion and smashed garlic cloves in an even layer on the bottom of a 5 to 6 quart slow cooker to form a flavorful bed.

7. Pour the chicken broth around the onions and garlic, keeping as much seasoning on the turkey as possible.

8. Nestle the turkey breast on top of the onions, skin side up if your roast has skin, making sure it is centered in the crockpot.

9. Cover and cook on LOW for about 4 hours, or until the internal temperature in the thickest part reaches 165°F. Begin checking around 3 1/2 hours since slow cookers can vary.

10. When the turkey reaches 165°F, carefully transfer it to a cutting board, tent loosely with foil, and let it rest for 10 to 15 minutes so the juices redistribute.

11. While the turkey rests, strain the cooking liquid from the slow cooker into a small saucepan, discarding the onion and garlic solids. Bring the liquid to a gentle simmer over medium heat.

12. In a separate small bowl, whisk together the cornstarch and cold water to make a smooth slurry with no lumps.

13. Whisk the cornstarch slurry into the simmering drippings and cook for 1 to 2 minutes, stirring, until the gravy thickens and turns glossy. Taste and adjust seasoning with additional salt and pepper if needed.

14. Slice the rested turkey breast against the grain into 1/2 inch slices, arrange on a warm serving platter, and spoon some of the hot gravy over the top.

15. Garnish the turkey with chopped fresh parsley or thyme if desired and serve with extra gravy on the side.