Crispy Skin Slow Cooker Turkey (& Homemade Gravy)

Instructions

1. In a bowl, combine butter, garlic, thyme, salt, and pepper.
2. Mash until smooth and fully combined.Divide in half and refrigerate one portion for later.
3. Arrange garlic halves, thyme, rosemary, and lemon slices in the base of the slow cooker.
4. Pat the turkey completely dry with paper towels.
5. Rub the prepared herb butter all over the turkey and season generously with extra salt and pepper.
6. Place the turkey on top of the garlic and herb base inside the slow cooker.
7. Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the internal temperature reaches 165°F (74°C).
8. Transfer the turkey carefully to a baking tray and brush the reserved butter over the hot turkey.
9. Place under the broiler for about 10 minutes, or until the skin is golden and crispy.
10. Strain the cooking liquid and set aside.
11. Melt butter in a saucepan over medium heat.
12. Add flour and whisk continuously for about 1 minute until combined and slightly golden.
13. Slowly pour in the strained turkey liquid while whisking constantly to prevent lumps.
14. Continue whisking over medium heat until the gravy begins to thicken.
15. Simmer until smooth and glossy, adjusting thickness as needed.
16. Stir in Worcestershire sauce and mix to combine.
17. Slice into thicker pieces or gently pull apart for a more rustic serve. Transfer to a serving platter and spoon over some of the gravy. Serve with extra gravy on the side.