Crispy Skin Slow Cooker Turkey (& Homemade Gravy)

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  Chicken, Whole(4536g)
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  Garlic
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  Thyme, Fresh
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  Rosemary, Fresh
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  Lemon(84g)
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  Butter(60g)
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  Thyme, Fresh(5g)
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  Garlic(10g)
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  1 pinch salt
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  1 pinch cracked pepper
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  Turkey Broth, Low Sodium(480g)
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  Butter(60g)
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  Flour, All-Purpose, White(60g)
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  Worcestershire Sauce(5g)

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

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

Instructions

1. 1Combine the butter, fresh garlic, fresh thyme, and rosemary in a bowl and mix well. Divide the herb butter in half; refrigerate one portion for later use.
2. 2Arrange the garlic cloves cut-side down in the slow cooker bowl. Add the thyme sprigs, rosemary sprigs, and lemon slice to the bottom.
3. 3Pat the whole chicken dry thoroughly with paper towels. Rub all over with the first half of the herb butter, season generously with salt and pepper on all sides, then place the chicken breast-side up on top of the garlic and herbs in the slow cooker.
4. 4Cover and cook on HIGH for 4 hours, or on LOW for 8 hours, until the internal temperature reaches 165°F at the thickest part of the thigh.
5. 5About 30 minutes before the chicken finishes cooking, preheat your oven broiler to high. Carefully transfer the chicken to a roasting tray using tongs inserted into the cavity on both sides. Reserve 2 cups of the cooking liquid from the slow cooker, strain it, and set aside for gravy. Pour any remaining juices over the chicken, then spread the reserved herb butter over the top of the skin.
6. 6Broil the chicken for 8–12 minutes, until the skin is crispy and golden brown all over. If the skin begins to burn, turn off the broiler, set the oven to 420°F, and roast for an additional 10–15 minutes until golden. Let the chicken rest for 5 minutes before carving.
7. 7While the chicken rests, melt the butter in a small pot over medium heat. Whisk in the flour and cook for 1 minute, stirring occasionally. Pour in 1/2 cup of the reserved turkey broth and whisk until a smooth paste forms. Add the remaining broth in 1/2 cup increments, whisking between each addition, until smooth. Simmer over medium heat for 3–5 minutes until thickened, then remove from heat and stir in the Worcestershire sauce. Season with salt and pepper only if needed.
8. 8Carve the chicken and divide evenly into 8 airtight containers while hot, portioning the meat and gravy together. Refrigerate for up to 4 days or freeze for up to 3 months.