To prepare the brine, in a large container, mix Moroccan Seasoning, sugar, hot pepper and onion. Add about 8 cups of water and stir until most of the salt and sugar have melted about 3 - 5 minutes. After cleaning the turkey breast and removing the skin, submerge in brine, cover and place in refrigerator for at least 24 hours. Longer preferably.
Remove the breast from the brine. Shake off any moroccan seasoning and pat dry.
In a small boil, combine, oil, the garlic, Moroccan seasoning, paprika, thyme, sage, black pepper; rub over turkey. In a 6-qt. slow cooker, add chopped carrots and add water. Place turkey breast on top of carrots. Cover and cook on low for 5-6 hours or until tender.
Depending on your slow cooker or crockpot, adjust cooking time. For more flavor, brine longer.