| 1 | Tbsp | - | vegetable oil |
| 2 | Tsp | - | dried sage |
| 1 | Tsp | - | paprika |
| 1 | Tsp | - | dried rosemary |
| 1 | Tsp | - | Salt |
| 3/4 | Tsp | - | Dried Thyme |
| 1/2 | Tsp | - | Black Pepper |
| 6-7 | Lb | - | Turkey Breast, thawed |
| 2 | Ribs | - | Celery |
| 1 | Med | - | Onion |
Brush turkey breast with oil. Stir sage, paprika, rosemary, salt, thyme and black pepper in small bowl; rub herbs over turkey skin.
Place celery and onion in crock. Add turkey breast.
Cover and cook on HIGH 3 hours or LOW 5 hours until meat temperature registers 165°F.
Let turkey breast sit 15 minutes before carving.