For a traditional Slow Cooker

1. Place onion and mushrooms in a slow cooker.
2. Remove inners from turkey (if needed).  In a small bowl, combine poultry seasoning, paprika, garlic powder, 1 teaspoon of salt, and black pepper.  Take half the spices and combine them with olive oil.  Lift the skin of the turkey breast and rub the olive oil mixture under the skin. Cover outside of turkey skin with remaining spices.
3. Set slow cooker on high for 2.5 - 3 hours for 4 lbs and 3 - 3.5 hours for a 5 lb breast or 3.5-4 hours for 6 lbs.  When the timer is done, check to make sure the turkey breast has reached 160 degrees F.
4. Remove the turkey and place it on a rimmed baking sheet.  Place it in the oven under the broiler for about 5 minutes or until the skin begins to crisp.  Remove the turkey and allow it to rest for 10 minutes.

For a Ninja Foodi All-In-One:

1. Place onion and mushrooms in the bottom of the pot.
2. Remove inners from turkey (if needed).  In a small bowl, combine poultry seasoning, paprika, garlic powder, 1 teaspoon of salt, and black pepper.  Take half the spices and combine them with olive oil.  Lift the skin of the turkey breast and rub the olive oil mixture under the skin. Cover outside of turkey skin with remaining spices.
3. Set the Ninja Foodi on the slow cooker function on "hi" and add the pressure cooker lid.  Make sure that the vent is open.  My Ninja Foodi will not allow for less then 4 hours to be set so if you are cooking a smaller turkey, set your own time for 2.5 - 3 hours for 4 lbs and 3 - 3.5 hours for a 5 lb breast or 3.5-4 hours for 6 lbs.  When the timer is done, check to make sure the turkey breast has reached 160 degrees F.
4. Remove the pressure cooker lid and instead, close the Ninja foodi using the air fryer lid.  Turn on the "broil" function on  high and set the timer for 5 minutes.  Add additional time until the skin is nice and crispy.   Remove the turkey and allow it to rest for 10 minutes.

Prepare the gravy

1. Place all remaining juice, onion, and mushrooms in a large blender and blend until fully pureed.  If the mixture seems too thick, add a little stock or water.  If the mixture seems too thin, simply put it in a small saucepan on the stock and bring it to a boil to reduce the amount of liquid.  Taste the gravy and add additional spices to taste