1 (6-8lb)bone-in turkey breast
5 Tbsp softened butter, divided
chicken or turkey seasoning
1 celery stalk,cut into 2 inch pieces
1 carrot, peeled & cut into 2 inch pieces
1/4 cup chicken broth
black pepper to taste
Spray inside of a slow cooker with cooking spray. Rinse and pat dry the turkey breast. Rub with 3 Tbsp of softened butter all over and under the skin. Pull back the skin and sprinkle the breast meat liberally with seasoning. Pull the skin back over the breast and season the exterior of the bird inside and out. Arrange the chopped celery and carrot in the bottom of the slow cooker. Drizzle with 1/4 cup of chicken broth. [tip: This will season the broth to make gravy] Center the turkey breast in the slow cooker and dot the top with the remaining 2 Tbsp of softened butter.
Cook on high for 30 minutes, then on low for 6-7 hours, depending on your slow cooker. I recommend that you check it at 6 hours. It should be cooked to an internal temperature of 165°F. Remove to a platter and tent loosely with aluminum foil. Rest for at least 15 minutes before carving.
If you want to crisp the skin, carefully place into a pan and into the oven. Watch carefully broiling until the skin is golden and crispy.