In a small bowl, combine the butter, jam, garlic powder, salt and pepper until well blended.

Pat the surface of the turkey dry with a paper towel and place the turkey breast on a flat work surface.

Rub the butter under the skin by carefully separating the skin from the meat of the breast and spreading the butter over the meat. Spread the remaining butter over the skin. (It’s ok if the butter isn’t evenly spread, it will melt during the cooking process.)

Arrange the carrots, celery and onion on the bottom of the slow cooker to form a roasting rack.

Place the turkey breast, bone side down, on top of the vegetables so it sits upright.

Cover and cook the turkey on high for 3 hours or low for 5-6 hours until an instant read thermometer reaches 160˚F.

Preheat the broiler.

Remove the turkey from the slow cooker and arrange on a baking sheet.

Transfer the vegetables to the baking sheet and transfer to the oven with the broiler set to high.

Brown the turkey breast until golden and crispy, approximately 4-5 minutes.

Rest the turkey breast for 15-20 minutes before slicing.