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1
Place a layer of onion slices in the bottom of a 5-6 quart slow cooker.
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2
Layer the apple, sage and bay leaves on top of the onions, and pour the apple cider over all.
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3
Mix together the dry spices, salt and pepper and incorporate the butter, making a spice paste.
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4
Rinse the turkey breast and pat dry. Using your fingers, separate the skin from the meat, without tearing the skin, and smear the seasoned butter under the skin all over the breast.
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5
Lay the prosciutto slices across the turkey breast, overlapping the slices.
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6
Place the turkey breast in the crock pot, breast side up, and cook it on low (8-10 hours), or on high (4-5 hours), until an instant read thermometer in the thickest part of the breast reads 170'.
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7
Remove the turkey breast from the crock pot to a plate or platter and tent with foil to rest for at least 15 minutes while you make the gravy.
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8
Pour the contents of the crock pot into a saucepan and remove the sage and bay leaves. Bring to a simmer and reduce the volume by 1/3rd.
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9
Once the sauce has reduced, use an immersion blender and blend the onion and apple into the gravy. It should thicken nicely. You can also pour it into a blender, just be careful when blending hot liquid. Add the teaspoon of cider vinegar, taste, and adjust for seasoning. It might need some additional salt - you decide.
