March 1, 2026

Crispy Skin Slow Cooker Turkey

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! This Turkey will have EVERYONE talking!

Prep Time:10minutes mins
Cook Time:4hours hrs 20minutes mins
Servings:8 people

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/or grill in Australia 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 (have your tray sitting right next to the slow cooker for an easy transition). 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, use a spoon to spread it over the top of your turkey for extra flavour (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 burn, turn the broiler off and turn the oven on to 420°F | 220°C, and continue roasting until the turkey is golden browned (about 15 minutes).
Allow it to rest for 5 minutes before carving and serving.

Melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Allow to cook for about a 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 heat and mix in the Worcestershire sauce. The gravy will continue to thicken as it cools.
Season with salt and pepper, only if needed.

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

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Filed Under: Chicken