Succulent turkey without brining or marinading with crispy skin!
1. Combine herb butter ingredients in bowl and mix well. Reserve half of the herb butter in the refrigerator for later.
2. Arrange then garlic cut-side down in the bottom of the slow cooker. Add the sprigs of thyme and rosemary and slice of lemon.
3. Using paper towels, pat the turkey dry as much as you can. Rub all over with the other half of the 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.
4. Cover and cook on high for 4 hours or low for 8 hours.
5. About half an hour before the end of the cooking time, arrange oven shelf to the lower half of your oven. Preheat oven broiler to crisp the skin.
6. Carefully transfer turkey to a roasting tray (insert tongs on each side of turkey). Remove 2 cups of the liquid from the slow cooker, strain and reserve for your gravy. Reserve any extra juices for later.
CRISP THE SKIN
1. Using the reserved herb butter, use a spoon to spread it over the top of your turkey for extra flavor (the turkey will be hot and the butter will melt nicely over the skin). Broil for about 10 minutes OR until the skin is crispy and golden browned all over. Leave it longer, if needed, but if you see it start to but, turn the broker off and turn the oven on to 420 and continue roasting until the turkey is golden brown (about 15 minutes).
2. Allow to rest for 5 minutes before carving and serving. You can use remaining juices to pour over the turkey for additional flavor.
GRAVY
1. Melt the butter in a small pan over low-medium heat. Whisk in the flour until combined. Allow to cook for about 1 minute, while whisking occasionally. Pour in 1/2 cup of the turkey liquid and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Take off the heat and mix in the Worcestershire sauce. They gravy will continue to thicken as it cools.
2. Season with salt and pepper, if needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (296g) | ||
Recipe Makes: Servings | ||
|
||
Calories: 1133 | ||
Calories from Fat: 835 (74%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 92.8g | 124 % | |
Saturated Fat 58.4g | 292 % | |
Monounsaturated Fat 23.9g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 244mg | 75 % | |
Sodium 728.8mg | 25 % | |
Potassium 576.7mg | 15 % | |
Total Carbohydrate 78.2g | 23 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 73.8g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1133
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.