Pat the turkey breast dry. In a small bowl, place the salt, pepper, and garlic. Zest in the lemon, then stir to combine. Rub all over the outside of the turkey. Cut the zested lemon into 8 wedges and reserve. If time allows, refrigerate for at least 2 hours or overnight.

When ready to cook, remove the turkey from the refrigerator. Scatter the carrot, celery, apple, thyme sprigs, and lemon wedges in the bottom of a slow cooker.

Place the turkey breast on top of the vegetables. Carefully pour the wine (or broth) around but not on top of the turkey. Drizzle the top of the turkey with the melted butter.

Cover and cook the turkey breast on LOW for 4 to 6 hours, until the turkey registers 155°F on an instant read thermometer (its temperature will rise as it rests); do not cook on high or the turkey will be dry. Know thy slow cooker and check early to be safe (I have used one that runs very hot and it was done in 4 hours 15 minutes; 5 to 6 hours is more typical).

As soon as the turkey reaches temperature, remove it to a baking dish or parchment lined rimmed baking sheet (do not let it stay in the slow cooker on the “keep warm” setting or it will be dry). Let rest for at least 15 minutes.

If you like, use the cooking liquid in the slow cooker to make Turkey Gravy.

To crisp the skin, position a rack in the center of the oven and turn the oven to broil. Broil the turkey on the center rack for about 4 minutes, until the skin looks golden and crisp. DO NOT WALK AWAY. Watch to make sure the skin doesn't burn.

Transfer to a serving platter. Slice and enjoy immediately with gravy and all of your favorite sides.