1 (5 lb.) turkey breast
1 can cream of onion soup
seasoned salt

Thaw turkey. Rinse under water and dry with paper towels. Salt both sides with seasoned salt. Place in crock-pot. Add onion soup and 1/4 to 1/2 can of water. Cover and cook on high setting 6 1/2 to 7 hours until fork-tender. Remove turkey. Add thickening made with water and flour and a little pepper. Cook about 10 minutes or until gravy is thickened.