Slow Cooker

1. Pat the thawed turkey breast dry. Carefully loosen the skin and spread the ghee or butter underneath it.
2. Rub the oil over the outside of the turkey. In a small bowl, mix the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper. Rub the seasoning mixture over the turkey.
3. Add the sliced onion, lemon or orange, and fresh herbs to the bottom of the slow cooker.
4. Place the turkey breast on top, skin side up.
5. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Check the thickest part of the breast with a food thermometer; it should reach 165°F.
6. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
7. To crisp the skin, place the turkey on a baking sheet and broil for 3 to 5 minutes, watching it closely.

Instant Pot

1. Pat the thawed turkey breast dry. Loosen the skin and spread the ghee or butter underneath it.
2. Rub the oil over the outside of the turkey. Mix the Italian seasoning, salt, garlic powder, onion powder, paprika, and pepper, then rub the mixture over the turkey.
3. Pour 1 cup of water or broth into the Instant Pot and add the trivet.
4. Place the onion, sliced lemon or orange, and fresh herbs on the trivet. Set the turkey breast on top, skin side up. Make sure the turkey fits and the lid closes securely.
5. Close and seal the lid. Cook on HIGH pressure for 6 minutes per pound. Let the pressure naturally release for 10 minutes, then carefully quick release any remaining pressure.
6. Check that the thickest part of the breast has reached 165°F. If it has not, return the turkey to the pot and cook under pressure for a few more minutes, then check again.
7. Transfer the turkey to a cutting board, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
8. To crisp the skin, place the turkey on a baking sheet and broil for 3 to 5 minutes, watching it closely.