Prepare the turkey breast

• Pat the turkey breast dry and place it in the slow cooker, keeping the netting on to hold it together.
• Sprinkle the poultry seasoning over the turkey.

Mix the cranberry sauce

• In a bowl, stir together the cranberry sauce, onion soup mix, orange juice and apple cider.
• Pour the mixture over the turkey and add the rosemary and thyme sprigs.

Cook low and slow

• Cover and cook on low for 5 to 7 hours, or on high for 3 to 4 hours, until the turkey reaches 74 °C (165 °F).

Rest the turkey

• Remove the netting from the turkey breast.
• Let it rest for 10 minutes before slicing.

Make the cranberry gravy

• Strain the cooking juices through a mesh strainer into a saucepan and bring to a gentle simmer.
• Whisk the cornstarch with the cold water until smooth, then slowly whisk the slurry into the simmering juices until glossy and thickened.
• For a more savory gravy, stir in the chicken stock while simmering; taste and adjust with a splash of cider or a pinch of salt.

Slice and serve

• Slice the turkey breast and drizzle the warm cranberry gravy over the top.