Crispy Skin Slow Cooker Turkey
I never thought I'd say this, but cooking turkey doesn't have to be an all-day event that takes over your whole kitchen. My Crispy Skin Slow Cooker Turkey has changed holiday dinners for us. It's one of those magical recipes where the slow cooker does all the hard work. By the time it's done, I'm reminded once again why even Donald—Mr. Efficiency himself—gets excited about this meal. After just a short stint under the broiler, the turkey emerges with skin so crispy you'd think it was roasted the traditional way. And hey, if you're looking for dessert ideas, our Gluten-Free Lemon Crinkle Cookies have become a favorite!
Jump to:
Why you’ll love this recipe
- It's effortless genius—minimal prep with maximum flavor.
- Perfect for making Turkey Day much less hectic.
- The whole family loves it, even Alex asks for seconds!
- The skin turns out crispy without hours in the oven.
Ingredients
- 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 ½ teaspoon dried thyme
- 2 teaspoons garlic, minced
- 1 pinch salt
- 1 pinch cracked pepper
- 2 cups turkey broth from the slow cooker
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon Worcestershire sauce
- 1 pinch salt, only if needed
- 1 pinch pepper, only if needed
Step-by-step instructions
Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the Herb Butter in the refrigerator for later.
Arrange the garlic cut-side down in the bottom of the slow cooker bowl. Add the sprigs of thyme and rosemary, and slice of lemon.
Using paper towels, pat the turkey dry as much as you can. Rub all over with the remaining herb butter, season generously with salt and pepper all over, then place the turkey on top of the garlic and herbs in the slow cooker bowl.
Cover and cook on HIGH for 4 hours, or LOW for 8 hours.
About half an hour before the end of cooking time, arrange oven shelf to the lower half of your oven. Preheat your oven broiler to crisp the skin.
Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray.
Remove 2 cups of the liquid from the slow cooker bowl, strain and reserve for your gravy. Pour any remaining juices over your turkey.
Using the reserved herb butter, spread it over the top of your turkey for extra flavor.
Broil for about 10 minutes, or until the skin is crispy and golden browned all over. Continue roasting at 420°F | 220°C if needed (about 15 minutes).
Allow the turkey to rest for 5 minutes before carving and serving.
For the gravy, melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Cook for about a minute.
Pour in ½ cup of the Turkey liquid and whisk until it forms a paste. Add remaining liquid in ½ cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Mix in the Worcestershire sauce. Season with salt and pepper, only if needed.
Recipe tips & variations
- For an extra herb kick, try adding sage or parsley to the herb butter.
- If you’re out of Worcestershire sauce, soy sauce is a decent alternative for the gravy.
- Alex loves the gravy thicker, so I sometimes add an extra tablespoon of flour.
Storage & reheating
Store leftover turkey in an airtight container in the fridge for up to 3 days. Reheat slices in the oven at 350°F (175°C) until warmed through.
For the gravy, store in a separate container and reheat in a saucepan, stirring continuously over low heat.
FAQs
How do you get perfectly crispy skin when cooking turkey in a slow cooker?
After the slow cooker does its magic, the turkey is broiled to perfection for that crispy skin. Just 10 minutes in the broiler transforms the skin into golden deliciousness.
Can I use turkey breast instead of a whole turkey for this slow cooker recipe?
Absolutely! You can use a turkey breast, just remember that the cooking time might be shorter since it's a bit smaller than a whole turkey.
How do I make the homemade gravy from the slow cooker drippings?
Simply strain the slow cooker drippings, then follow the gravy steps outlined above, adding your reserved liquid incrementally to get the desired thickness.
What is the best way to transfer the cooked turkey from the slow cooker to the oven without it falling apart?
Using tongs works wonders! Insert them on either side of the turkey into the carcass for a secure grip as you lift and transfer.
Recipes you may like
Print
Crispy Skin Slow Cooker Turkey
- Total Time: 8.5 hours
- Yield: 8-10 servings 1x
Description
Effortless Crispy Skin Slow Cooker Turkey is a holiday favorite, with minimal prep and maximum flavor.
Ingredients
- 1 whole turkey, skin on (8-10 pounds)
- 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 ½ teaspoon dried thyme
- 2 teaspoons garlic, minced
- 1 pinch salt
- 1 pinch cracked pepper
- 2 cups turkey broth from the slow cooker
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon Worcestershire sauce
- 1 pinch salt, only if needed
- 1 pinch pepper, only if needed
Instructions
- Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the Herb Butter in the refrigerator for later.
- Arrange the garlic cut-side down in the bottom of the slow cooker bowl. Add the sprigs of thyme and rosemary, and slice of lemon.
- Using paper towels, pat the turkey dry as much as you can. Rub all over with the remaining herb butter, season generously with salt and pepper all over, then place the turkey on top of the garlic and herbs in the slow cooker bowl.
- Cover and cook on HIGH for 4 hours, or LOW for 8 hours.
- About half an hour before the end of cooking time, arrange oven shelf to the lower half of your oven. Preheat your oven broiler to crisp the skin.
- Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray.
- Remove 2 cups of the liquid from the slow cooker bowl, strain and reserve for your gravy. Pour any remaining juices over your turkey.
- Using the reserved herb butter, spread it over the top of your turkey for extra flavor.
- Broil for about 10 minutes, or until the skin is crispy and golden browned all over. Continue roasting at 420°F | 220°C if needed (about 15 minutes).
- Allow the turkey to rest for 5 minutes before carving and serving.
- For the gravy, melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Cook for about a minute.
- Pour in ½ cup of the Turkey liquid and whisk until it forms a paste. Add remaining liquid in ½ cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Mix in the Worcestershire sauce. Season with salt and pepper, only if needed.
Notes
- For an extra herb kick, try adding sage or parsley to the herb butter.
- If you’re out of Worcestershire sauce, soy sauce is a decent alternative for the gravy.
- Alex loves the gravy thicker, so I sometimes add an extra tablespoon of flour.
- Prep Time: 30 minutes
- Cook Time: 4-8 hours
- Category: Main Course
- Method: Slow Cooker, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
