Servings: 5 to 7

For the Turkey For the Turkey
1 (5-7 lb) bone-in turkey breast, thawed and patted dry with paper towels 1 (5 to 7 lb) bone-in turkey breast, thawed and patted dry with paper towels
¼ C butter, softened ¼ C butter, softened
2 tbsp maple syrup 2 tbsp maple syrup
1 tsp maple extract 1 tsp maple extract
1 tsp garlic powder 1 tsp garlic powder
1 tsp thyme 1 tsp thyme
1 tsp basil 1 tsp basil
1 tsp sage 1 tsp sage
½ tsp salt ½ tsp salt
½ tsp pepper ½ tsp pepper
1 C chicken broth 1 C chicken broth
½ C onion, sliced ½ C onion, sliced
3 medium carrots, peeled and cut into 2 inch pieces 3 medium carrots, peeled and cut into 2 inch pieces
3 ribs celery, rinsed and cut into 2 inch pieces 3 ribs celery, rinsed and cut into 2 inch pieces
2 garlic cloves, roughly chopped 2 garlic cloves, roughly chopped
 
For the Glaze For the Glaze
2 C apple cider 2 C apple cider
3 tbsp brown sugar 3 tbsp brown sugar
⅛ tsp salt ⅛ tsp salt
⅛ tsp ground black pepper ⅛ tsp ground black pepper

In a small saucepan, combine apple cider and brown sugar. Bring to a boil over medium heat, reduce to medium-low and allow to simmer until reduced to about ¾ cup or a little less than half. Remove from heat, stir in salt and pepper, and set aside.
In a small bowl, whisk together garlic powder, thyme, basil, sage, salt, and pepper.
In a separate small bowl, stir together softened butter, maple syrup, maple extract, and half of herb mixture.
Spread herb butter underneath the skin of turkey breast. (You can use a spoon to get to the edges and spread it around with your hand on the top of the skin.) Sprinkle remaining herb mixture over the top.
Pour chicken broth into a 6 quart slow cooker. Add onion, carrots, celery, and garlic cloves. Place turkey breast on top.
Cook for 6 to 8 hours on low or until internal temperature at the thickest part of the breast reaches 165 degrees F. Two hours before the turkey is done, brush the apple glaze over the top and sides of the turkey breast every 30 minutes. You can check the temperature of the meat at 4 hours to see if the turkey breast will be done at 6 hours or closer to 8 hours. (If you find that your glaze has gotten too sticky, just put the glaze back on over low heat and stir in some more apple cider until it becomes runny enough to brush over the turkey again.)
Allow to rest for 20 minutes before slicing into pieces and serving.