Peel the carrots and cut them into 1-inch chunks. Cut the celery into 1-inch pieces. Peel the onion and cut it into 4ths through the root. Place the veggies in the bottom of an 8-quart slow cooker.
Place the turkey breast on top.
Sprinkle the gravy mix then ranch seasoning evenly on top of the turkey. I like to sprinkle a little into the turkey cavity as well.
Place the pats of butter evenly on top. Again, I will put a pat or two inside th cavity.
Place the pepperoncini on last. Pop one or two into the turkey cavity. Cover and cook on high 3-4 hours or low 7-8 hours, or until an internal temperature reaches at least 165°F in the thickest part of the breast.
Optional: Once the turkey starts producing juices, I will occasionally baste the turkey. This is not absolutely necessary though.
Optional (to brown the skin): place the oven rack to the lower setting in the oven. Turn the broiler on high. Place the turkey breast in an oven-safe baking dish and place it in the oven. Broil, watching constantly, until your desired color is achieved on the turkey. You may need to turn the turkey around under the broiler to get an even browning.
Serve immediately. Don’t forget to serve the cooking juices with the turkey as your gravy.
We use a 6 pound bone-in turkey breast for this but a boneless turkey breast could be used. NOTE: Do not get a pre-seasoned turkey breast or this will not turn out well. The combination of flavors do not work together. Look for a breast that is UNSEASONED.
Optional: Once the turkey starts producing juices, you can use those to occasionally baste the turkey. It's not absolutely necessary though.
Use the juices as a gravy for sides and turkey.
You can broil the turkey in the oven, this is optional but gives it a lovely caramelized color. Keep a close eye that it doesn't burn.
This can be sliced or shredded.
The veggies are optional. You can put the breast by itself into the bottom of the slow cooker.