• Always fully defrost the frozen turkey before cooking.

  See notes for turkey defrosting time.

  Remove all packaging
  2 kg Turkey Crown
  
• Pat down the turkey with kitchen paper towels to remove excess liquid from defrosting.
  
• Use a smooth flat spoon to loosen the turkey skin from around the breast meat.
  
• Mix softened butter, dried herbs and garlic together in a small bowl.
  120 grams Butter, 2 teaspoon Dried Thyme, 2 teaspoon Garlic
  
• Rub half of the herb butter under the skin onto the turkey breasts.
  
• The remaining butter can be rubbed all around the skin of the turkey.
  
• Place carrot and onion on the base of the slow cooker pot.
  2 Carrots, 1 Onion
  
• Pour in the stock.
  300 ml Chicken Stock
  
• Place the turkey crown on top of the vegetables, breast side up.
  
• Put the slow cooker lid on and cook on low setting.

  Cooking time will vary depending on turkey's weight

  1kg (2.2lb) - 4 hours

  2kg (4.4lb) - 5 hours

  3kg (6.6lb) - 6 hours
  
• You can use a meat thermometer to check the temperature in the thickest part of the meat. It should read at least 74°C (165°F)
  
• Remove from the slow cooker. The skin can be removed and discarded, or follow the steps below to crisp it up.
  

Crispy Turkey Skin (optional)

• If you want crispy skin, as soon as you take the slow-cooked turkey out of the crock pot, place it on a baking tray.
  
• Place in a preheated oven at 180°C fan/200°C/400°F/Gas Mark 6 for 10 minutes
  
• Cover the cooked turkey loosely with foil.

  Its important to allow it to rest for at least 30 minutes to allow the juices to redistribute after cooking.
  
• Enough time to prepare the side dishes and make a delicious gravy from the leftover turkey juices.
  

Turkey Gravy

• Use a sieve to drain the remaining juices from the slow cooker pot into a jug.

  Set aside until the fat from the stock rises to the top.
  
• Scoop 4 tablespoons off the top fat layer into a large pan. Discard any extra fat so only the stock is left.
  
• Gradually add the flour into the fat, whilst using a whisk to constantly stir
  60 grams Plain Flour
  
• Once all the flour has been added you will have a thick roux, do not allow it to burn.
  
• Now, slowly add the turkey stock a bit at a time, whilst whisking in.
  
• To make the gravy colour more appealing, add a drop of browning.
  Splash Browning
  
• Stir and bring to a boil to thicken.
  
• Add salt and pepper to taste.

  If too thick, add some extra boiling water until at desired texture.

  If too thin, mix 1 tablespoon cold water with 1 tablespoon flour until smooth and whisk into the gravy and boil.
  
• Pour into a gravy boat, ready to serve with your turkey crown.
  
• Serve the gravy with your turkey slices and all the trimmings!