Savory Herb Butter Turkey Breast

In a medium bowl, combine the softened butter, onion powder, garlic powder, parsley, smoked paprika, salt, pepper, thyme, and rosemary. Mix well.

Squeeze the juice of half a lemon into the butter mixture and stir until fully combined.

Pat the thawed turkey breast dry with paper towels. It's important to leave the netting on during cooking.

Generously rub the herb butter mixture all over the entire surface of the turkey breast.

Pour the chicken broth into the bottom of a slow cooker. Add the chopped onion to create a bed for the turkey.

Place the butter-coated turkey breast on top of the onions in the slow cooker. Squeeze the juice from the remaining half of the lemon into the broth.

Cover the slow cooker and cook on low for 5 hours.

Once cooked, carefully remove the turkey breast from the slow cooker and place it on a cutting board to rest for at least 15 minutes.

To make the gravy, strain the cooking liquid from the slow cooker through a fine-mesh sieve into a saucepan, discarding the solids.

In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry.

Bring the liquid in the saucepan to a simmer over medium heat. While whisking continuously, slowly pour in the cornstarch slurry. Continue to cook, stirring, until the gravy thickens.

After the turkey has rested, carefully cut and remove the netting.

Slice the turkey breast against the grain and arrange on a platter. Pour the warm gravy over the top before serving.