Crispy Skin Slow Cooker Turkey (& Homemade Gravy)

• •
  8 lbs Chicken, Whole
• •
  4 Rosemary, Fresh(6g)
• •
  1 Lemon(7g)
• •
  4 tbsp Butter
• •
  1 tsp Thyme, Fresh
• •
  2 tsp Garlic
• •
  1 1 pinch salt
• •
  1 1 pinch cracked pepper
• •
  2 cup Turkey Broth, Low Sodium
• •
  0.3 cup Flour, All-Purpose, White
• •
  1 tsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

• •
  1 1 pinch salt (only if needed)
• •
  1 1 pinch pepper (only if needed)

Instructions

1. 1Mix the 4 tablespoons salted butter with the minced garlic, chopped fresh thyme leaves, and a pinch of salt and cracked pepper until combined. Divide this herb butter in half — refrigerate one portion for later.
2. 2Arrange the 2 heads of garlic cut-side down in the bottom of the slow cooker. Scatter the thyme sprigs, rosemary sprigs, and lemon slice around the garlic.
3. 3Pat the whole turkey dry thoroughly and rub all over with the first half of the herb butter, working some under the skin over the breast meat. Place the turkey breast-side up on top of the aromatics.
4. 4Cover and cook on HIGH for 4–5 hours or LOW for 8–9 hours, until a thermometer inserted into the thickest part of the thigh reads 165°F.
5. 5About 15 minutes before the turkey is done, preheat your oven broiler to high. Carefully transfer the turkey to a roasting pan. Retrieve and spread the reserved herb butter over the skin. Broil for 8–12 minutes, watching closely, until the skin is golden and crackling — rotate the pan halfway through for even crisping.
6. 6Let the turkey rest for 10 minutes before carving. While it rests, ladle 2 cups of cooking liquid from the slow cooker and strain it into a measuring cup.
7. 7Melt the 1/4 cup butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until lightly golden. Gradually pour in the strained turkey broth, whisking constantly until smooth. Simmer 3–5 minutes until thickened, then stir in the Worcestershire sauce. Taste and season with a pinch of salt and pepper only if needed.
8. 8Carve the turkey and divide evenly into meal-prep containers, portioning both meat and gravy into each. Refrigerate for up to 4 days or freeze for up to 3 months.