Place the garlic, shallots, and ginger into the bottom of the crock pot. Position the turkey breast skin up so it’s sitting on top.Cover and slow cook on low for 3-5 hours (for a 2 lb breast) or until the internal temperature reaches 165°F. When done, remove from the crock pot and place in an oven proof dish and let rest for 10 minutes.
While the turkey is resting, make the gravy: Strain the drippings with a fine mesh strainer into a large liquid measuring cup, pushing down on the solids to squish out any extra flavor. You’ll need 1 3/4 cups of liquid for the gravy so if you need to, add a bit of chicken stock or water to top it up.
Add the the drippings plus stock to a sauce pan over medium heat. In a small bowl, whisk the cornstarch with 1/4 cup cold water. When the stock comes to a simmer, whisk in the cornstarch slurry and let bubble and thicken. Remove from the heat and stir in the remaining 1.5 teaspoons of soy sauce, taste and season with salt and pepper.
If desired, crisp up the turkey skin. Turn your oven on broil high and place the turkey on the top rack and broil for 3-5 minutes or until the skin is crispy and golden, keeping an eye on it so it doesn’t burn. Slice and serve with gravy and/or the optional scallion oil.
