This easy Crockpot Turkey recipe is for those who don't want to be bothered with roasting! It's slathered in garlic butter and cooks all day (or night!) in the slow cooker.
To make the garlic butter, stir together the butter, garlic powder, Italian seasoning, seasoning salt and black pepper. In a small bowl, reserve 1-2 tablespoons garlic butter and set aside.
Loosen the skin of the turkey and spread garlic butter under the skin and on top. If you can, do this the day before and let the turkey sit with the seasoning overnight.
Add the water into the bottom of the crockpot (optional, but helps to keep it moist) and cook turkey for 3-4 hours on high or 7-8 hours on low, until an internal temperature of 170 degrees F is reached in the thickest part of the breast and 180 degrees F in the thigh.
Move turkey to a roasting pan if desired. Melt remaining garlic butter and brush over the skin. Broil for 5-8 minutes (keep an eye on it!) for a golden exterior, or simply move to a serving platter and allow to rest.
Strain the juices from the slow cooker into a small to medium pot. Whisk together broth and corn starch and whisk into the drippings. Cook, stirring frequently, over medium-high heat until slightly thickened. Taste and season as necessary.
Let turkey rest for 10-20 minutes before slicing. Serve gravy with turkey.
Notes
*Please note that the nutritional information accounts for all of the juices and butter. As some of this is left in the pot or made into stock, the actual numbers in the calorie count will be lower.**Estimating 1 lb of turkey per person will account for the weight of the carcass and still be good sized servings. You may find 8 lbs feeds quite a few more, but if you want to be safe or have leftovers, 1 lb per person is a good estimate.