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Remove the turkey from the bag and discard the juices. Pat the turkey dry using paper towels; set aside.
In a small bowl, combine the olive oil, sage, thyme, garlic, salt and pepper. Rub the oil mixture over the turkey breast including under the skin.
Place the three large slices of onion on the bottom of the slow cooker. Put the turkey on top of the onions. Cook on low for about 4-5 hours, or until the internal temperature of the turkey reaches 160-165 degrees.
Move the turkey to a baking sheet. Broil in the oven until the skin of the turkey starts to darken and turns light brown, about 5 minutes. Let the turkey sit for 5-10 minutes before slicing.
To make a gravy from the leftover juices in the slow cooker, heat ¼ cup of butter along with ¼ cup of flour in a small saucepan on the stove over medium heat. Whisk until the mixture is golden in color, then measure in 2 cups of turkey liquid (add chicken stock if there is not enough liquid in the slow cooker). Bring to a low simmer and cook until just thickened. Taste for seasonings.