Slow Cooker Turkey Breast and Gravy

Makes 6-8 servings
Ideal slow cooker: 6-8 quart
Cooking time: 7 hours on low

Ingredients
1 (6 pound) Honeysuckle White bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix
(or you can make your own)
3 Tbsp Butter
For the gravy:
2 Tbsp cornstarch
2 Tbsp water
Salt and pepper

Directions
1. Rinse the turkey breast and pat dry
with paper towels.
2. Use kitchen shears to cut off any
excess skin, but leave the skin covering the breast.
3. Rub onion soup mix all over outside of
the turkey and under the skin. Place butter in bottom of slow cooker. Then
place turkey breast in slow cooker with the breast side down.
4. Cover, and cook on low for 7 hours or
until turkey breast comes to a temperature of 165 degrees. When turkey is done
take it out and set it on a platter. Use foil to loosely tent the turkey and
let it rest for 10-15 minutes.
5. While it is sitting use the drippings
in the slow-cooker to make gravy.  Pour the juices in the bottom of the
slow cooker through a mesh strainer and into a saucepan. In a small bowl mix
together the cornstarch and the water until smooth. Add the cornstarch mixture
into the saucepan with the drippings. Whisk over medium high heat. Gravy will
thicken in about 5 minutes.  Salt and pepper to taste.
6. Slice the turkey breast and serve with
gravy.