What's Thanksgiving without turkey?

We usually have a pretty small Thanksgiving, like six people, this past year was even smaller - just the four of us. We opted for a turkey breast rather than a full bird because, we have four people, two who don't eat that much... We tried out this crockpot recipe and it worked very well. It was nice to have the oven free for all the sides we made and hardly made a dent in. Maybe next tear we'll go crazy and do a whole bird again, but it sure is nice to have this in our back pocket to enjoy some turkey on a smaller scale.

Slow Cooker Turkey Breast
1 teaspoon paprika
1 teaspoon dried thyme
3/4 teaspoon poultry seasoning
3/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 large onion, sliced
2 celery ribs, cut into thirds
3/4 cup chicken stock
1/4 cup dry white wine
2 (1 1/2 to 2 pound) boneless, skin-on turkey breast halves
8 tablespoons unsalted butter, at room temperature and divided
3 tablespoons all purpose flour

In a small bowl, combine paprika, thyme, poultry seasoning, onion powder, 1 1/4 teaspoons salt and 3/4 teaspoon pepper.
Place onion and celery into a 6 or 8-qt oval slow cooker; add chicken stock and wine.
Using your fingers, carefully loosen the skin from the breast meat, spreading 4 tablespoons butter under the skin. Secure skin over the butter with wooden picks; brush skin with 1 tablespoon melted butter and season with paprika mixture.
Place turkey, breast side up, on top of the vegetables. Cover and cook on low heat for 3-4 hours, reaching an internal temperature of 165 degrees F. Remove turkey from the slow cooker; let rest 10-15 minutes.
Strain slow cooker drippings through a fine-mesh sieve; discard solids.
Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in pan drippings. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes.
Serve turkey immediately with gravy.