Like chicken, turkey is very easy to make in the crock pot. I used this recipe here as my guide. I like the onion in the recipe - it flavors the turkey broth in the pot, which makes a good soup base or gravy. So inspired, I splurged on making gravy to accompany dinner. Instead of using cornstarch to thicken the gravy I used tapioca starch - it takes a lot less tapioca starch than cornstarch to thicken gravy!
1 5 - 6 pound turkey breast
1 medium onion, thickly sliced
1 cup chicken broth
liberal seasoning of your choice (salt and pepper, garlic and herbs...I used Penzey's Turkish Seasoning)
Smear the crock pot with olive oil. Place onion slices on the bottom of the crock pot to create a barrier between the turkey and the bottom of the crock pot. Pour the chicken broth over the onions. Rinse the turkey and pat dry. Place the turkey breast side up in the crock pot and smear with olive oil. Sprinkle with seasonings. Cook on high for 1 hour, then turn to low and cook about another 5 hours or until the internal temperature reaches 165 degrees.
Remove the turkey from the crock pot and let sit 10 minutes before slicing. Strain the turkey juices in the pot and discard the solids. Reserve 1 1/2 cups of broth for the gravy, saving any remaining broth for a future use (such as Leftover Turkey and Gravy Soup).
For the Gravy: In a small saucepan, whisk together 1 tbsp. olive oil and 1 tbsp. tapioca starch until smooth. Slowly whisk in 1 cup of the turkey broth. Cook over medium heat until thickened and bubbly. Stir and cook 1 minute more. Add additional turkey broth if needed to thin the gravy as desired. Season with salt and pepper.