Wild In The Kitchen: Crockpot Crispy Wild Turkey

Crockpot Crispy Wild Turkey 

1 whole turkey

I pound butter divided in half

1 tbsp thyme

1 tbsp rosemary

1 tbsp salt

1 tbsp black pepper

Pat the turkey dry with one or two sheets of paper towel. Slather the entire turkey with half the butter. Sprinkle with salt and pepper. Sprinkle with thyme and rosemary. Turn crockpot to low. Cook for 8 hours. Turn your oven to broil 15 minutes before turkey is done. Place roasting pan right next to your slow cooker. You will need to use two long tongs or carving forks, insert them into both ends of the turkey and lift it out of your slow cooker and into the pan. Take the remaining butter and brush onto the breast and legs of the turkey. Your oven shelf should be on the lower half of your oven to make sure your turkey isn’t too close to the heating element. Change the oven settings from broiler back to oven to get it golden without burning. About 15 minutes. Use the leftover juices out of the slow cooker to make gravy. Add milk, butter and flour, and a splash of Worcestershire sauce for added flavor.