• Spray a 6 quart crockpot/slow cooker with non-stick cooking spray.
• Place chopped onions on bottom of prepared crockpot to serve as a bed for the turkey to sit on once it's prepared.
• Let thawed turkey breast roast sit on counter for 30 minutes. Remove thawed turkey breast roast from packaging. Pat dry and place on a plate. Leave netting on turkey to keep shape while cooking.

  NOTE: I do not use the gravy packet that comes with the turkey. I'll show you how to make the gravy down below using the drippings from the cooked turkey.

Make the Basting for the turkey for full flavor

• In a medium bowl place 1 stick (1/2 cup) very soft butter. Season with black pepper, garlic powder, fresh rosemary, thyme, and sage, and paprika. Mix well with a fork.
• Rub all of the butter mixture all over the whole turkey. Place turkey fat side up on top of the onions in crockpot. Sprinkle additional paprika on top for more color.
• Place lid on and cook on high for 3 1/2 - 4 hours or 4 1/2 - 6 hours on low. It's needs to read 165 or more on a kitchen thermometer.
• NOTE: you can add fresh green beans to the crockpot 30 minutes - 1 hour before turkey is done if you want.
• Once turkey is done remove to a serving platter, remove the netting carefully, and let turkey rest until you make the gravy from the drippings.
• If you cooked the green beans in the crockpot with turkey remove them and place into a serving bowl.

  In a medium pot over medium high heat strain juices and drippings from crockpot. Place extra onions from the crockpot and strainer into the green beans if you cooked them there.
• To the medium pot with the strained juices add 1 cup chicken broth, 1 gravy packet, 1 ranch seasoning packet and whisk until it comes to a boil and starts to thicken. Pour into gravy boat.
• Slice up turkey and serve up with your favorite thanksgiving sides.