Description
This Crispy Skin Slow Cooker Turkey recipe offers a convenient way to prepare a tender, juicy turkey with a perfectly crisp skin finish. Slow-cooked with aromatic herbs and garlic, the turkey is finished under the broiler to achieve golden, crispy skin. Accompanied by a rich homemade gravy made from the slow cooker drippings, this dish is perfect for a comforting family meal or special occasion.
Ingredients
Turkey and Herb Butter
- 8-10 pound whole turkey (skin on)
- 2 heads garlic (cut in half horizontally)
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 slice lemon
- 4 tablespoons salted butter
- 1 teaspoon fresh thyme leaves (chopped) or 1/2 teaspoon dried thyme
- 2 teaspoons garlic (minced)
- 1 pinch salt
- 1 pinch cracked pepper
Gravy
- 2 cups turkey broth (from the slow cooker)
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon Worcestershire sauce
- 1 pinch salt (only if needed)
- 1 pinch pepper (only if needed)
Instructions
- Prepare Herb Butter: In a bowl, combine 4 tablespoons salted butter, 2 teaspoons minced garlic, 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme), 1 pinch salt, and 1 pinch cracked pepper. Mash until smooth and fully combined. Divide the mixture in half, refrigerate one portion for later use.
- Prepare Slow Cooker Base: Arrange 2 halved garlic heads, 4 sprigs thyme, 4 sprigs rosemary, and 1 slice lemon in the base of the slow cooker to create an aromatic bed for the turkey.
- Prepare Turkey: Pat the turkey completely dry using paper towels to ensure crispy skin during broiling. Rub the prepared herb butter all over the turkey, ensuring even coverage. Season generously with extra salt and cracked pepper.
- Slow Cook Turkey: Place the turkey on top of the garlic and herb base inside the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the internal temperature reaches 165°F (74°C).
- Broil for Crispy Skin: Carefully transfer the cooked turkey to a baking tray. Brush the reserved herb butter evenly over the hot turkey. Place the turkey under the broiler for about 10 minutes, or until the skin is golden and crispy. Keep a close watch to prevent burning.
- Strain Cooking Liquid: Strain the liquid remaining in the slow cooker and set aside for the gravy.
- Make Gravy: In a saucepan over medium heat, melt 1/4 cup butter. Add 1/4 cup flour and whisk continuously for about 1 minute until the mixture is combined and slightly golden. Slowly pour in the strained turkey broth while whisking constantly to prevent lumps. Continue whisking over medium heat until the gravy begins to thicken to your desired consistency. Simmer until smooth and glossy. Stir in 1 teaspoon Worcestershire sauce. Season with salt and pepper as needed.
- Serve: Slice the turkey into thicker pieces or gently pull apart for a rustic presentation. Transfer to a serving platter and spoon some gravy over the turkey. Serve extra gravy on the side.
Notes
- Make sure to pat the turkey very dry before cooking to help achieve crispy skin when broiled.
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).
- Keep a close eye during broiling as turkey skin can burn quickly under high heat.
- The garlic, herbs, and lemon in the slow cooker base infuse the turkey with fragrant flavors during cooking.
- You can prepare the herb butter ahead of time to save on prep.
- The gravy can be adjusted in thickness by adding more broth if too thick or simmering longer if too thin.