Crock-Pot Turkey Breast And Gravy - cooking recipe

Ingredients

4 -6 lbs turkey breast
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon salt (or favorite seasoning, I used Tony Chachere's)
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1 medium onion, cut in large chunks
3 large carrots, cut in chunks
1 stalk celery, sliced
1 cup turkey stock (chicken stock or broth works too)
3 tablespoons butter
3 tablespoons flour

Preparation

Remove skin if desired, and brine turkey the night before. (I used a mixture of water and apple juice to total 1 gallon, with 1 cup kosher salt, 1 cup of brown sugar, peppercorns, rosemary, dried thyme, cloves, bay leaves, allspice, garlic and sliced onion--but use any brine you like).
Rinse turkey thoroughly and pat dry.
Rub with olive oil, followed by seasonings and spices.
Place carrots, onion and celery in bottom of slow cooker.
Place turkey on top of vegetables.
Add enough stock to cover vegetables.
Cook on high 1 hour, and low until done, 3-6 hours depending on your slow cooker (mine cooks fast and too hot) and size of turkey (mine was 5 lbs). I checked the temperature after 3 1/2 hours and it was done at 165 degrees, but I kept it on warm until dinner since it was done much earlier than I expected.
Remove turkey and let rest while you make gravy.
To make gravy, measure 2 cups of broth from the slow cooker. Even though you only added about a cup or so of stock, the turkey and veg. make more juice. Careful, it's hot! I turned off my cooker about a half hour earlier so it wouldn't be as scalding.
Melt butter over med. heat and whisk in flour for 2-3 minute to make a blonde roux.
Slowly add stock while constantly stirring until desired consistency reached. Season with salt and pepper to taste, but taste it first because mine needed no salt.