Turn your Crock Pot to the Highest Setting, and with the lid on, let it warm up for at least 30 minutes.

Remove the outer wrapping from the Turkey Breast, and rinse the Turkey Breast under cool water.  Pat dry with Paper towels. (I place the washed Turkey Breast in a large bowl, and pat dry before placing in Crock Pot).  Note: Since Turkey is Poultry, you'll need to make sure you wash your hands well, after handling, and disinfect your kitchen sink, counters, the bowl etc., anything the raw Turkey touched. 

When the Turkey is dry, and the Crock Pot is heated, place the Turkey in the Crock Pot, and sprinkle with the Coarse Ground Garlic Salt, Seasoned Salt, Seasoned Pepper, and Garlic Powder. 

Place the lid on the Crock Pot, and cook on high for about 2 - 3 hours. 

Turn the Crock Pot to low, and using a ladle, ladle the juices from the Turkey, over the breast. 

Let cook for another 2 hours. 

Slice the Oranges in 1/3 inch slices and place in the Crock Pot. 

Rinse the Cranberries, and place in the Crock Pot. 

Slice the Butter in thin slices, and place around the Crock Pot. 

Sprinkle with the Brown Sugar, all around the Crock Pot, on top of the Fruit. 

Place the lid back on the Crock Pot, and cook another 2 - 3 hours.

Insert a Poultry Thermometer into the thickest part of the Breast, and make sure it reads 'DONE', or 170 degrees, internal temperature.  

Turn the Crock Pot to 'KEEP WARM' until time to serve. 

To serve, place the Turkey on a Platter or serving Plate, and slice in one inch slices. 

Place the Oranges and Cranberries around the plate, and garnish with stems of Fresh Rosemary. 

Serve with Gravy, and your favorite side dishes.  Enjoy!