Place onion in the bottom of a six-quart slow cooker. Place turkey breast on top. In a small bowl, combine the garlic, chili sauce, 1/4 cup wine, apricot preserves, mustard, soy sauce, honey, salt, and pepper. Smear all over the turkey breast.

Holding the ginger in one hand, use a peeler in the other hand to “slice” it widthwise into very thin slices. Place these slices all over the top of the turkey breast, pressing down slightly. Pour the remaining wine all around the roast, then add the water.

Turn slow cooker on high and cook for approximately five hours. Cool and transfer to a pan. Store gravy separately.

Refrigerate overnight and slice into medium-thick slices. Pour gravy over the roast before reheating. Serve with sweet carrots (instructions below) all around the roast.

Cook frozen carrots in a small amount of water until soft, but not too soft, about eight to 10 minutes. Drain well. Add remaining ingredients and combine well. Taste and adjust seasoning if necessary.