Pat the turkey breast dry. Carefully loosen the skin from the meat.

Combine the softened butter, poultry seasoning, garlic powder, onion powder, sage, salt, and pepper.

Rub the seasoned butter underneath the turkey skin and over the outside of the turkey.

Place the halved onions in the bottom of the crock pot. Place the turkey breast on top.

Pour the broth around the turkey, being careful not to pour it directly over the skin.

Cover and cook on LOW for 5–6 hours, or until the thickest part reaches 165°F.

For crispy skin, transfer the turkey to a baking sheet and broil for 3–5 minutes.

Let rest for 10–15 minutes before slicing.

Serve with the crock pot juices or homemade turkey gravy.

Strain 2 cups of the turkey juices from the crock pot.

Melt 4 tablespoons butter in a saucepan over medium heat.

Whisk in ¼ cup flour and cook for 1–2 minutes.

Slowly whisk in the turkey juices.

Simmer for 3–5 minutes, whisking occasionally, until thickened.

Season with salt and pepper to taste.

Make the gravy while the turkey rests so everything is hot and ready to serve at the same time!