-
1
Throw the onion slices and cloves of garlic into the slow cooker first.
-
2
Put the turkey on top, skin side up.
-
3
Liberally salt and pepper it and add the bay leaves and any dried herbs you plan to use.
-
4
Pour the wine on top and top it with the lid.
-
5
I usually put this together at lunchtime (11:30 or noon) and it is fully cooked and ready by dinnertime (6 PM), with the setting on low.
-
6
So about 6 to 6 1/2 hours on low should do it.
-
7
When you are ready to eat, remove the skin from the turkey.
-
8
Leave the turkey in the liquid but use tongs to remove the onions and garlic.
-
9
If you want to make a lot of gravy, add all of the liquid from the slow cooker into a large skillet and leave the turkey in the slow cooker with the lid on.
-
10
Turn the burner on medium-high so that the liquid comes to a simmer.
-
11
While the liquid simmers, mix the butter with the cornstarch or flour (depending on how thick you like your gravy you can increase amounts of each of these by about 1/2) in a small bowl until it comes together into a smooth paste.
-
12
I use a fork to do this.
-
13
The reason to mix these two before adding them is that it keeps the gravy from getting lumpy.
-
14
Add the butter paste into the simmering liquid and whisk vigorously.
-
15
Add chicken stock until the consistency is what you prefer.
-
16
Simmer to reduce for about five minutes.
-
17
Taste for seasonings.
-
18
If the gravy needs something, add grated Parmesan cheese.
-
19
It works every time!
-
20
Slice turkey against the grain and serve with a little gravy on top to keep it moist.
