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Sliced of Crispy Skinned Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking!
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4.94 from 15 votes

Crispy Skin Slow Cooker Turkey (& Homemade Gravy)

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking!
Prep Time10 minutes
Cook Time4 hours 20 minutes
Total Time4 hours 30 minutes
Course: Dinner, Thanksgiving
Cuisine: American
Keyword: Crispy skin turkey, slow cooker turkey
Servings: 8 people
Author: Karina Carrel

Ingredients

  • 8-10 pound whole turkey skin on
  • 2 heads garlic cut in half horizontally
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 1 slice lemon

Herb Butter

  • 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

Homemade 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
US - Metric

Instructions

TURKEY

  • In a bowl, combine butter, garlic, thyme, salt, and pepper.
    Butter, garlic, thyme, salt, and pepper in a bowl ready to be mixed
  • Mash until smooth and fully combined.Divide in half and refrigerate one portion for later.
    Herb garlic butter mashed until smooth for slow cooker turkey
    • Chilling the second half helps it sit on the skin longer when crisping.
  • Arrange garlic halves, thyme, rosemary, and lemon slices in the base of the slow cooker.
    Garlic halves, thyme, rosemary, and lemon arranged in slow cooker base
  • Pat the turkey completely dry with paper towels.
    Patting whole turkey dry with paper towels before cooking
  • Rub the prepared herb butter all over the turkey and season generously with extra salt and pepper.
    Raw whole turkey coated with herb butter and seasoning
  • Place the turkey on top of the garlic and herb base inside the slow cooker.
    Raw whole turkey coated with herb butter and seasoning
  • Cover and cook on HIGH for 4 hours or LOW for 8 hours, until the internal temperature reaches 165°F (74°C).
    Seasoned whole turkey placed inside slow cooker on herb base
  • Transfer the turkey carefully to a baking tray and brush the reserved butter over the hot turkey.
    Brushing herb butter over cooked turkey before crisping skin
    • It will be very tender, so support it well to avoid tearing.
  • Place under the broiler for about 10 minutes, or until the skin is golden and crispy.
    Cooked turkey being transferred carefully to a baking tray
    • Watch closely, it can brown very quickly depending on your oven.
  • Strain the cooking liquid and set aside.
    Strained turkey cooking liquid in a measuring jug for gravy

GRAVY

  • Melt butter in a saucepan over medium heat.
    Butter melting in saucepan to start gravy base
  • Add flour and whisk continuously for about 1 minute until combined and slightly golden.
    Flour being added to butter to make roux for gravy
    • Cooking the flour removes the raw taste and builds flavor.
  • Slowly pour in the strained turkey liquid while whisking constantly to prevent lumps.
    Pouring turkey broth into roux while whisking
  • Continue whisking over medium heat until the gravy begins to thicken.
    Gravy thickening in saucepan while whisking
  • Simmer until smooth and glossy, adjusting thickness as needed.
    Thickening turkey gravy being whisked in saucepan until smooth and glossy
  • Stir in Worcestershire sauce and mix to combine.
    Finishing homemade turkey gravy with Worcestershire sauce while whisking
  • Slice into thicker pieces or gently pull apart for a more rustic serve. Transfer to a serving platter and spoon over some of the gravy. Serve with extra gravy on the side.
    Crispy skin slow cooker whole turkey served with homemade gravy and fresh herbs

Video

Notes

Recipe Notes

1. Turkey Size Guide
  • Standard Slow Cooker (6-7 qt): Stick to a turkey between 8–10 lbs (4–5 kg).
  • Large Slow Cooker (8-10 qt): You can fit a bird up to 12 lbs (5.5 kg).
  • Lid won’t close? Cover the gap tightly with heavy-duty aluminum foil to trap the steam.
2. Herb Substitutions
  • If you don't have fresh herbs, you can use dried herbs for the butter rub.
  • Ratio: Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
  • Note: I still recommend using fresh herbs (even just parsley) inside the cavity for better aroma.
3. Gluten-Free Gravy Option
  • Replace the all purpose flour with cornstarch.
  • Method: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the simmering turkey liquid and whisk until thickened.
4. Storage & Reheating
  • Fridge: Store leftover meat in an airtight container for up to 3-4 days.
  • Freezer: Freeze in portions with a little gravy to keep it moist for up to 3 months.
  • Reheating: To prevent drying out, place turkey in a baking dish with a splash of broth (or leftover gravy), cover with foil, and bake at 350°F (175°C) until warmed through.
5. Troubleshooting
  • Skin browning too fast? If the broiler is burning the skin before it's crispy, switch your oven to Bake at 420°F (220°C) for 10-15 minutes to finish gently.
Let the turkey rest for 15–20 minutes before carving. This helps the juices redistribute and keeps the meat juicy.

Nutrition

Calories: 586kcal | Carbohydrates: 6g | Protein: 71g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 690mg | Potassium: 782mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg