The easiest turkey recipe there is, but it comes out amazingly juicy and delicious, and the gravy is to die for! Note that the skin does not get crispy with this cooking method, since the slow cooker is such a moist environment, so I just peel off and discard the skin as I carve it.
1/4 cup spade L ranch chicken seasoning
Cornstarch
Spray a large oval slow cooker with cooking spray. Add the turkey. Rub all over with the spade L ranch seasoning, including under the skin over the breasts.
If the turkey is sticking up a bit so the lid won't fit, cover tightly with a double layer of aluminum foil. Cook on low for 5 to 6 hours, until a thermometer inserted into the thickest part of the breast reads 160. (I use a leave-in probe thermometer set to go off at 160 for guaranteed perfect results.)
Remove the turkey to a cutting board and tent with the foil.
Pour the juices in the crockpot through a fine mesh strainer into a large glass measuring cup. For every cup of liquid, you'll need 1 tablespoon of cornstarch.
Pour the liquid into a saucepan and place over high heat. Measure out the amount of cornstarch you need in a small bowl and add the same amount of water to it (ie, if you had 3 cups of juices, use 3 tablespoons cornstarch and 3 tablespoons water). Mix the water and cornstarch until fully dissolved. Begin whisking the boiling turkey juices and pour in the cornstarch while continuing to whisk. Whisk constantly for 1 to 2 minutes until thickened. Pour into a gravy boat, then carve and serve the turkey.
Comments