Brine – In a large bowl, combine water, salt, orange, lemon, and sage. Submerge the turkey breast, cover, and refrigerate for 8 hours or overnight.

Prep – Remove turkey from brine, pat dry. Spray slow cooker insert with nonstick spray. Place onion, carrots, celery, and garlic in the bottom. Pour in chicken broth and add optional herb sprigs.

Season – Mix chopped sage, thyme, and ½ cup butter. Gently lift the turkey skin and rub half the butter mixture under the skin on each side. Pat the outside skin dry. In a small bowl, combine olive oil, smoked paprika, garlic salt, onion powder, and pepper. Rub this all over the outside of the turkey.

Cook – Place turkey skin-side up on top of the vegetables. Cover and cook on low for 4–5 hours, until internal temp reaches 165°F.

Crisp – Transfer turkey to a broiler-safe dish (sprayed with nonstick). Broil 3–4 minutes until skin is golden and crispy – watch closely. Let rest 15–20 minutes before slicing.

Gravy – Strain the slow cooker drippings into a saucepan, pressing on the vegetables to extract liquid. Bring to a simmer, whisk in remaining 1 tbsp butter and xanthan gum. Cook until thickened, then serve over sliced turkey.