• Thaw your turkey breast in the fridge, usually 1-2 days is required.
• Pat the turkey down with paper towels to dry off the exterior, set aside.
• In a small bowl, combine paprika, pepper, dry mustard, rosemary, sage, thyme, and salt.
• Melt 2 Tbs of butter.
• Gently lift the skin off the turkey breast, and add 2 Tbs of butter under the skin, as well as half the seasoning. Rub it around to evenly coat.
• Then, rub the turkey breast skin exterior with olive oil, and sprinkle remaining seasonings over it. Set aside
• Spray a 5 Qt or larger crock pot with nonstick spray.
• Chop onion into large chunks, carrots into 2 inch chunks, and celery into 3-4 inch long pieces, peel garlic
• Place the celery, onions, garlic, and carrots at the bottom of the slow cooker, and pour your chicken broth and dry white wine, and lemon juice into the cooker.
• Place the turkey breast, BREAST DOWN on top of the vegetables, but not submerged in the liquid.
• Cover the crockpot and cook on high for 1 hour and then low for 5-7 hours or until the turkey's internal temperature reaches 165 degrees F.
• Remove the turkey from the crockpot and place it on a baking sheet, breast up.
• Broil until skin is crispy and golden brown, approximately 5 minutes
• Remove from oven, and remove the wishbone all other bones. Take the large pieces of meat and slice against the grain them to serve.

Gravy:

• Strain everything from the crockpot out into a large bowl.
  You should have about 2 cups of liquid.
• In a large saucepan, add 4 tablespoons butter and melt.
• Whisking constantly, add in 4 tablespoons white flour, a thick paste should form.
• Continue whisking, and gradually add in the strained liquid from the crockpot.
  Whisk until desired thickness is reached.
• Taste the gravy, and adjust seasoning with added salt, pepper, and fresh herbs as needed.
  Serve warm with the turkey.