Mix together: salt, paprika, onion powder, dried thyme, white & black pepper, & garlic powder.
1
I use a slow cooker liner to make clean up easy. This is optional.
2
Add chopped onion.
3
Add quartered carrots.
4
Add celery (that’s cut into thirds).
5
Mix vegetables together.
6
Remove giblets and neck from cavity (if included). Pat turkey dry with a paper towel.
7
Rub the skin with smashed garlic.
8
Place the garlic inside the turkey cavity.
9
Add spice rub mixture all over the outside of the turkey.
10
Add quartered lemon inside the cavity of the turkey.
11
Pour the remaining spices on the vegetables in the slow cooker.
12
Place the turkey in the slow cooker on top of the vegetables.
13
Cook the turkey on low in the slow cooker for 6 to 8 hours.
14
Place the turkey in an oven safe baking dish. Place in broiler to crisp the skin.
15
Remove the broth (& strain it) created from cooking the turkey to make a gravy.
16
Melt 2 to 3 tablespoon of butter in a skillet.
17
Add 2 to 3 Tablespoons flour and use spatula to mix and cook the flour.
18
Add the strained broth to the flour and butter mixture.
19
Whisk it to remove any lumps.
20
Add pepper, dried thyme and a squeeze of a lemon.
21
I love making a Crockpot turkey for Thanksgiving because it frees the oven for sides and desserts!