Empty My Fridge
Crispy Skin Slow Cooker Turkey. The Juiciest Turkey You Will Ever Eat!
Ingredients
- Turkey8–10 lb + 2 cups
- Garlic2 heads + 2 tsp
- Thyme4 sprigs + 1 tsp
- Rosemary4 sprigs
- Lemon1 slice
- Butter½ cups
- Salt2 pinches
- Cracked pepper1 pinch
- Flour¼ cups
- Worcestershire sauce1 tsp
- Pepper1 pinch
Instructions
- Mix the butter, garlic, thyme, salt and pepper until smooth. Divide in half and refrigerate one portion.
- Arrange the garlic halves, thyme, rosemary and lemon slice in the base of the slow cooker.
- Pat the turkey dry with paper towels, rub with the herb butter, and season generously with extra salt and pepper.
- Place the turkey on the herb base in 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).
- Move the turkey to a baking tray, brush with the reserved butter, and grill under the broiler for about 10 minutes until the skin is golden and crispy.
- Strain the cooking liquid and set aside.
- Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 1 minute until golden.
- Slowly whisk in the strained liquid to avoid lumps. Keep whisking over medium heat until it thickens, then simmer until smooth and glossy, adjusting thickness as needed.
- Stir in the Worcestershire sauce. Slice the turkey and serve with the gravy.
Summarized from Cafe Delites's video. Watch it for the details.
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