1 turkey breast (6 to 6 ½ lbs.), frozen
2 tsp. Vegetable oil
Salt & black pepper to taste
1 medium onion
4 garlic cloves
Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper.
Place the breast, meaty side up, into a 5 qt. slow cooker.
Peel the onion, cut into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours or until a meat thermometer registers 170 degrees.
Remove the breast from the cooker and let it stand at least 10 minutes before slicing. (The internal temperature will continue to rise.) Discard the onion and garlic.