Crispy Skin Slow Cooker Turkey (& Homemade Gravy) Recipe
This recipe for Crispy Skin Slow Cooker Turkey with Homemade Gravy combines the convenience of slow cooking with a final broil to achieve perfectly tender meat and irresistibly crispy skin. Aromatic herbs and garlic infuse the turkey during slow cooking, while a rich, velvety homemade gravy elevates the dish to classic comfort food perfection, ideal for family gatherings or holiday meals.
- Prep Time: 20 minutes
- Cook Time: 4 hours (HIGH) or 8 hours (LOW) plus 10 minutes broiling
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Category: Main Dish
- 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 4 tablespoons salted butter, minced garlic, fresh thyme leaves, salt, and cracked pepper. Mash thoroughly until smooth and well combined. Divide the herb butter in half and refrigerate one portion for later use in crisping the skin.
- Prepare Slow Cooker Base: Arrange halved garlic heads, thyme sprigs, rosemary sprigs, and lemon slice at the base of the slow cooker to infuse aromatic flavors during cooking.
- Dry and Season Turkey: Pat the turkey completely dry with paper towels to ensure crisp skin later. Rub one half of the prepared herb butter evenly all over the turkey, seasoning generously with additional salt and pepper.
- Slow Cook Turkey: 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 meat is fully cooked and tender.
- Crisp the Skin: Carefully transfer the slow-cooked turkey to a baking tray. Brush the reserved herb butter over the hot turkey skin, then place under the oven broiler for about 10 minutes or until the skin turns golden and crispy, keeping a close eye to prevent burning.
- Strain Cooking Liquid: Strain the cooking liquid from the slow cooker and set aside for the gravy preparation, removing solids for a smooth base.
- Make Gravy: In a saucepan over medium heat, melt 1/4 cup butter. Add 1/4 cup flour and whisk continuously for about 1 minute until combined and slightly golden, creating a roux.
- Add Broth and Thicken: Slowly pour in the strained turkey liquid while whisking constantly to prevent lumps. Continue whisking over medium heat until the gravy thickens and becomes smooth and glossy. Simmer to adjust the consistency as desired.
- Season Gravy: Stir in 1 teaspoon Worcestershire sauce and mix thoroughly. Taste and adjust seasoning with salt and pepper if necessary.
- Serve: Slice the turkey into thick pieces or gently pull apart for a rustic presentation. Transfer to a serving platter, spoon some gravy over the top, and serve additional gravy on the side for guests.
Notes
- Ensure the turkey skin is thoroughly patted dry before applying the herb butter to achieve maximum crispiness.
- The broiling step is essential for crispy skin since slow cooking alone won’t crisp the skin.
- You can prepare the herb butter a day ahead to save time on the day of cooking.
- Use a meat thermometer to check the internal temperature for safe and precise cooking.
- For a thicker gravy, continue simmering or add a little more flour slurry; for thinner gravy, add extra turkey broth or water.
- Leftover gravy can be stored in the refrigerator for up to 3 days or frozen for longer storage.