Crispy Skin Slow Cooker Turkey with Homemade Gravy Recipe
This Crispy Skin Slow Cooker Turkey recipe offers a convenient way to prepare a tender, juicy turkey with perfectly crispy skin using a slow cooker and broiler. Enhanced with garlic, fresh herbs, and a homemade rich turkey gravy, this dish is ideal for gatherings and holiday feasts, delivering flavorful results without the fuss of traditional roasting.
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 8 hours (low) plus 10 minutes broiling
- Total Time: 4 hours 30 minutes (using high setting)
- Yield: 8 servings
- Category: Poultry
- Method: Slow Cooking
- Cuisine: American
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 butter, minced garlic, chopped thyme, salt, and pepper. Mash the mixture until smooth and fully combined. Divide the herb butter in half and refrigerate one portion for later use with the turkey.
- Set Slow Cooker Base: Arrange the garlic halves, thyme sprigs, rosemary sprigs, and lemon slice in the base of the slow cooker to infuse the turkey with flavor during cooking.
- Prepare Turkey: Pat the turkey completely dry with paper towels. Rub the prepared herb butter all over the turkey, ensuring even coverage. Season generously with extra salt and pepper for enhanced flavor.
- Cook Turkey in Slow Cooker: 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), ensuring the turkey is cooked through and tender.
- Crisp the Skin Under Broiler: Carefully transfer the cooked turkey onto a baking tray. Brush the reserved herb butter over the hot turkey skin. Place under the broiler for about 10 minutes or until the skin is golden and crispy, monitoring closely to prevent burning.
- Prepare Gravy: Strain the cooking liquid from the slow cooker and set aside. 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, forming a roux.
- Make Gravy Finish: Slowly pour in the strained turkey liquid, whisking constantly to avoid lumps. Continue whisking and simmering over medium heat until the gravy thickens and becomes smooth and glossy. Stir in Worcestershire sauce, and add salt and pepper to taste.
- Serve: Slice the turkey into thicker pieces or gently pull apart for a rustic presentation. Transfer to a serving platter, spoon over some of the homemade gravy, and serve extra gravy on the side for guests.
Notes
- Ensure the turkey is thoroughly dried before rubbing with herb butter to promote crisp skin during broiling.
- If the skin does not crisp to your liking, broil in short increments to prevent burning.
- Adjust the thickness of the gravy by simmering longer to thicken or adding broth if too thick.
- Use a meat thermometer to check doneness for food safety.
- Leftover turkey and gravy can be refrigerated for up to 3 days or frozen for longer storage.