Prepare the slow cooker

• Rinse the turkey breast and pat it dry with paper towels.
• Place the turkey breast in the slow cooker, keeping the netting on so it stays intact.

Season the turkey

• Sprinkle the onion soup and dip mix packet over the turkey.
• Add the poultry seasoning and smoked paprika. No salt or pepper needed, the mix is already salty.

Add the liquid and cranberry sauce

• Pour in the orange juice and apple cider, at least half a cup of liquid in total.
• Spoon the whole berry cranberry sauce over the top, no need to spread it neatly.
• Tuck in the rosemary and thyme sprigs.

Cook on low

• Cover and cook on low until the internal temperature reaches about 165 °F.

Rest the turkey

• Remove the turkey breast from the slow cooker and cut off the netting.
• Let it rest before slicing.

Make the gravy

• Strain the cooking liquid from the slow cooker to serve as a slightly sweet gravy.