In a small bowl, mix together the olive oil or butter, brown sugar, paprika, garlic powder, oregano, salt, and pepper. You want it to be totally combined into a paste that you can spread on the turkey breast.

Place onion and garlic at the bottom of the slow cooker. Lay turkey breast on top of the veggies.

Pat all sides of the turkey breast dry with a paper towel. Gently loosen the skin from the meat and smear half of the paste directly on the meat, and spread the remaining paste evenly on the skin.

Cook turkey on low for 4-5 hours, checking the temperature after 4 hours as crock pots can vary greatly and remove turkey breast once it reaches 165 degrees.

Put the turkey under the broiler on high for 5-10 minutes until browned.

Allow turkey to rest for 10 minutes before slicing.

Strain the turkey dripping through a fine mesh sieve or strainer and into a small saucepan. Heat drippings over medium heat.

In a small bowl, mix flour and ⅓ cup of broth or stock until it’s fully combined. This is called a slurry.

Slowly add the slurry mixture to the pot, stirring continuously to avoid any lumps. The gravy will come to a boil and thicken. Reduce heat and simmer until desired thickness.

Taste the gravy and season it with salt and pepper to your liking.