Description
This recipe features a whole turkey cooked gently in a slow cooker for moist, tender meat, finished under the broiler to achieve irresistibly crispy skin. Enhanced with aromatic herbs and garlic butter, it's accompanied by a rich homemade gravy made from the flavorful turkey drippings, perfect for a comforting holiday meal or any 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 the butter, minced garlic, fresh thyme leaves, salt, and cracked pepper. Mash and mix thoroughly until smooth and evenly combined. Divide the mixture into two portions and refrigerate one portion for later use with the turkey skin finish.
- Arrange Slow Cooker Base: Place the garlic halves, thyme sprigs, rosemary sprigs, and lemon slice evenly in the base of the slow cooker. This creates a fragrant bed that infuses the turkey with flavor during cooking.
- Dry and Season Turkey: Pat the turkey dry completely using paper towels to ensure a good finish later. Rub the prepared herb butter all over the turkey's skin and under the skin where possible. Season generously with additional salt and cracked pepper for enhanced flavor.
- Cook Turkey in Slow Cooker: Place the turkey on top of the herb and garlic base inside the slow cooker. Cover and cook on HIGH for 4 hours or LOW for 8 hours, or until the internal temperature of the thickest part reaches 165°F (74°C), indicating the turkey is fully cooked and safe to eat.
- Crisp the Turkey Skin: Carefully transfer the cooked turkey to a baking tray. Brush the reserved herb butter portion over the top and skin of the hot turkey to add flavor and help crisp the skin. Place the tray under a broiler set to high heat for about 10 minutes, or until the skin turns a beautiful golden brown and becomes crispy.
- Strain Cooking Liquid: After removing the turkey, strain the cooking liquids from the slow cooker to capture a clear, flavorful broth for making the gravy.
- Make the Gravy: Melt 1/4 cup butter in a saucepan over medium heat. Stir in the flour and whisk continuously for about 1 minute until the mixture is smooth and cooks to a slightly golden color, forming a roux. Gradually pour the strained turkey broth into the roux while whisking vigorously to avoid lumps. Continue stirring the gravy over medium heat until it thickens to a smooth, glossy consistency. Adjust thickness by simmering longer if necessary. Stir in Worcestershire sauce for depth of flavor and season with salt and pepper as needed.
- Serve: Slice the turkey into thicker pieces or gently pull it apart for a rustic presentation. Arrange on a serving platter, spoon some gravy over, and serve additional gravy on the side for guests to enjoy.
Notes
- Ensure the turkey is completely dry before applying the herb butter to help achieve a crispier skin during broiling.
- If you prefer, use fresh herbs exclusively for the most vibrant flavor, but dried thyme can be substituted if fresh is unavailable.
- Monitor the turkey closely under the broiler to avoid burning the skin; broiler strength may vary.
- Save the reserved herb butter to reapply for extra flavor before broiling.
- Use a meat thermometer to guarantee the turkey is cooked safely to 165°F (74°C) internally.
- For thicker gravy, simmer a bit longer; for thinner gravy, add a splash of additional broth or water.