Remove the thawed turkey breast roast from its packaging, but leave the netting on. (The netting helps hold the turkey breasts together as they cook. This makes the roast easier to handle and gives you nice, uniform slices when you're ready to serve it. It's removed before serving)

Pat the turkey dry with paper towels.

Make the Mississippi butter: Add the softened unsalted butter to a small bowl and mix in the ranch seasoning, au jus, and pepperoncini juice until well combined.

Rub the seasoned butter mixture all over the turkey breast roast, coating it as evenly as possible.

Place the butter-coated turkey breast into the crock pot. Arrange 6–8 pepperoncini peppers on top of the turkey.

Cover and cook on LOW for 5–6 hours, or until the turkey reaches an internal temperature of 165°F in the thickest part. (Cooking time can vary depending on the exact shape and thickness of your turkey breast roast, so a meat thermometer is the best way to determine when it's done.)

Carefully remove the cooked turkey from the crock pot and transfer it to a cutting board. Let it rest for about 10–15 minutes. Once it has rested, carefully cut and remove the netting. I use kitchen shears.

Slice the turkey. Spoon some of the flavorful juices from the crock pot over the turkey before serving. And don't forget the pepperoncini!

Serve alongside rice or potatoes and your favorite veggies or a big salad.