In a mixing bowl, whisk the honey, soy sauce, oil, ginger, cinnamon, ground cloves, garlic powder, salt, and pepper.
Pour the honey mixture over the turkey breast and marinate at room temperature for 1 hour; turn the turkey and continue to marinate the breast-side up for 1 more hour.
Transfer the turkey and the marinade to the insert of your slow cooker. Cover with the lid and cook on Low for 5 to 6 hours. The turkey is done when it reaches 165°F in the thickest part of the breast meat.
Preheat the oven to 400˚F.
Remove ceramic pot from the slow cooker; take the ceramic pot, with the turkey breast in it, and put it in the oven.
Cook for 30 minutes, basting the turkey breast every 5 minutes until the pop-up timer in the turkey breast pops.
Remove the turkey from the oven and reserve 2 cups of the liquid. If you don't have full 2 cups of liquid left over, add chicken broth to make 2 cups.
For the Turkey Gravy
Place the flour in a saucepan; slowly pour and whisk in the turkey drippings.
Set the saucepan over medium-high heat and bring to a boil while constantly whisking.
Lower the heat to a simmer and continue to whisk until thickened; about 2 minutes.
Putting the turkey in the oven is completely optional; if you don't want to do that, just let the turkey finish cooking in the slow cooker until the pop-up timer in the turkey breast pops up.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.