1-Prepare the rub: Combine 1 1/2 tsp garlic powder, 1 1/2 tsp onion powder, 1 tsp paprika, 2 tsp salt, 5 grinds black pepper, and 1 1/2 to 2 tbsp olive oil in a small bowl to make a wet paste.

2-Season the turkey: Pat the 2 kg / 4 lb turkey breast dry with paper towels, then slather the rub mixture over the top and sides.

3-Create an aromatic bed: Place the halved head of garlic (cut side down), halved onion (cut side down), and 5 sprigs of fresh thyme or 2 tsp dried thyme leaves in the bottom of the slow cooker.

4-Place the turkey: Set the seasoned turkey on top of the aromatic bed to keep it elevated above any juices.

5-Slow cook: Cover and cook on LOW for 5 to 6 hours for a 2 kg / 4 lb breast; check the internal temperature at the 5-hour mark to ensure it reaches 165°F / 75°C.

6-Rest the turkey: Remove it from the slow cooker and let it rest on a cutting board for 20 minutes to lock in juices.

7-Crisp the skin (optional): Put the rested turkey under a preheated broiler for 3 to 5 minutes, watching closely to avoid burning.

8-Prepare gravy liquid: Strain the cooking liquid and top up to 2 cups with chicken broth or water if needed.

9-Make the roux: Melt 4 tbsp / 50 g butter in a saucepan, stir in 1/4 cup / 35 g flour, and cook for 1 minute.

10-Create gravy: Whisk in the 2 cups of reserved liquid gradually, then simmer until thickened, seasoning with salt and pepper to taste.

11-Serve: Slice the turkey and pair it with the gravy for a complete meal.