Turn your slow cooker to the Highest Setting, and with the lid on, let it warm up for at least 30 minutes.
Meanwhile remove the outer wrapping from the turkey breast, and rinse the meat under cool water. Pat dry with paper towels. (I place the washed turkey breast in a large bowl, and pat dry before placing in slow cooker).
When the turkey is dry, and the slow cooker is heated, place the turkey breast in the slow cooker, and sprinkle with the coarse ground garlic salt, seasoned salt, seasoned pepper, and garlic powder.
Place the lid on the slow cooker, and cook on high for about 2 - 3 hours. Turn the slow cooker to low, and using a ladle, ladle the liquid from the turkey, over the breast. Let cook for another 2 hours on low.
Slice the oranges in 1/3 inch slices and place in the slow cooker. Rinse the cranberries, and place in the slow cooker. Slice the butter in thin slices, and place around the slow cooker. Sprinkle with the brown sugar, all around the slow cooker, on top of the fruit. Place the lid back on the slow cooker, and cook another 2 - 3 hours on low.
Insert a poultry thermometer into the thickest part of the breast, and make sure it reads 'DONE', or 170 degrees, internal temperature. Turn the slow cooker to 'KEEP WARM' until time to serve.