1. Pat the turkey breast dry and rub all sides with salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and sage.

2. Drizzle melted butter over the seasoned turkey and rub to coat evenly.

3. Heat olive oil in a skillet over medium-high heat and sear the turkey breast until golden brown on all sides, if desired.

4. Place optional herb sprigs or chopped onions in the bottom of the slow cooker and set the turkey breast on top, skin-side up.

5. Pour broth around the turkey without washing off the seasoning and cover the slow cooker.

6. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the internal temperature reaches 165°F.

7. Remove the turkey and let it rest tented in foil for 15 minutes before slicing.

8. Strain the cooking liquid into a saucepan, skim off excess fat, and bring to a simmer.

9. Whisk flour or cornstarch with cold water to make a slurry, then slowly whisk it into the hot drippings until the gravy thickens.

10. Slice the turkey against the grain and serve with warm gravy poured over or on the side.