Start by adding 2 or 3 garlic heads halved horizontally and bottom side down to your slow cooker along with your fresh sprigs of thyme, sage and rosemary.
Next, combine the seasonings with your softened butter. Take your turkey out of its packaging and rinse it well with water. Pat the turkey dry with paper towels.
Using your hands, smear 3/4 of the herb butter all over the turkey breast before placing your turkey to sit on top of the garlic and herbs in your slow cooker.
Cover and cook on Low for 5-6 hours, checking for an internal temperature of 165F near the end of your cooking time.
About 10 minutes before end cooking time, set your oven to Broil and move you baking shelf to the lowest part of your oven.
Transfer your turkey breast to an oven safe pan using carving forks or tongs to grab you turkey by both ends.
Coat with remaining 1/4 reserved herb butter and then move to the oven shelf on the lower part of your oven.
Broil your turkey for 1-2 minutes or until the turkey breast is crisp and golden brown. You may need to re-position your turkey to brown all the way around depending on how your turkey sits in the pan.
Allow it to rest for 10 minutes before carving and serving.
While your crock pot turkey is resting, make your gravy. Strain the liquid at the bottom of your slow cooker and add 2 cups of broth to a large measuring cup.
Add butter to a medium sized sauce pan and once melted, whisk in flour to make a roux. To your roux and whisking continuously, slowly pour in 3/4 of your turkey broth.
Add remaining turkey broth until desired gravy consistency is reached. Simmer over medium heat until thickened. Season with salt and pepper if needed.