• Defrost the turkey for a day or two in the refrigerator.
  3-5 lb. boneless turkey breast
• Remove the thawed turkey breast from the packaging and netting and dispose of the gravy that comes with it. Place the turkey on a paper towel-lined rimmed baking sheet.
• Dry the turkey by gently patting it with paper towels. The butter and seasoning will stick better once the turkey is dry.
• In a small bowl, mix together the butter and turkey rub.
  4 tablespoons butter, 1 ½ - 2 teaspoons kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon black pepper, ½ teaspoon onion powder, ¼ teaspoon dried sage
• Coat the turkey breast with the softened butter mixture.
  
• Then line the bottom of the crockpot with sliced onions.
  1 large yellow onion
• Pour 1 cup of turkey stock or chicken broth over the onions.
  1 cup turkey stock
• Place the seasoned turkey breast on top of the onions. 
• Place the turkey breast on top of the onions, then cover and cook on Low for 3-4 hours.
  
• Once the internal temperature of the turkey reaches 165°F, remove the turkey and set it to the side to rest (20 minutes) with foil tented over the top to keep warm. (Check the thickest piece.)
  

Make Turkey Gravy from the Drippings

• Blend the onions with the turkey drippings using an immersion blender.
  
• Transfer the liquid to a small saucepan, then bring it to a simmer, and cook it down for about 10 minutes until it thickens. Taste to adjust the salt and pepper, then serve!
  

To Make Crispy Skin

• If your turkey has skin, hold off on spooning the gravy over the turkey until you serve it - place the pieces with skin under the broiler for a few minutes until the skin gets a little crispy - right before serving it. Don't overdo it though, or the turkey will dry out.
• Then, spoon the gravy over the turkey and enjoy! (Or just serve the gravy on the side!)