Crockpot Turkey with Garlic Butter

• servings: 8 servings
• active time: 10 minutes
• total time: 7 hours 40 minutes

Ingredients

½ cup unsalted butter (room temperature)

2 teaspoons garlic powder

2 teaspoons Italian seasoning

2 teaspoons seasoning salt (I use Lawry's)

½ teaspoon black pepper

8 lb whole turkey (about 3.5-4 kg)

½ cup water (optional)

½ cup chicken, turkey or vegetable broth

1 tablespoon corn starch

additional seasonings as desired

Directions

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.

Nutrition

• Calories: 559 kcal
• Total Fat: 29 g
• Saturated Fat: 12 g
• Cholesterol: 262 mg
• Sodium: 320 mg
• Protein: 69 g