2 to 3 days in advance, place your frozen turkey into a deep-sided dish or pan and place into your refrigerator to thaw.**
Day of: remove the turkey from it's packaging and pat dry with paper towel.
Stuff the halved heads of garlic into the chicken breast cavity and place into your 6 to 8 quart oval slow cooker. Depending on the size of your turkey, you may need to angle it to fit.
Surround the turkey breast with the chopped vegetables and bay leaf.
Next, in a bowl, combine the stock, tamari and white wine before pouring overtop of the turkey breast.
In a small bowl, combine the rosemary, rubbed sage and thyme. Sprinkle over the turkey and vegetables.
Cover and cook on low for 8 to 10 hours (or on high for 5 to 6 hours) or until a thermometer reads 165° when inserted into the thickest part of the turkey breast.
Once cooked, carefully transfer the turkey to a oven safe roasting dish. Make sure the pan is next to the slow cooker so the transfer is easy.
Spray the turkey skin with olive oil and slide the turkey breast under the broiler (on the lowest rack) until the skin is crispy and golden. Watch carefully to avoid burning.
Allow the turkey to reast for 10 to 20 minutes before carving.
Remove the breasts from the bones to a carving board. Slice and serve with gravy.