Method

1. Combine salt, paprika, onion powder, dried thyme, white pepper, garlic powder and black pepper in a small bowl and set aside.
2. Prep the vegetables. Place a small layer of onions in the bottom of the slow cooker. Reserve rest for inside the turkey cavity.
3. Remove turkey from packaging and remove neck and pouch with organs. Save for giblet gravy. Optionally, rinse turkey with water. Pat dry with paper towels.
4. Fold back the wings. Rub smashed garlic all over outside and inside of the turkey. Next rub the spice mixture all over the outside and inside the turkey.
5. Add the remaining vegetables, lemon, and fresh herbs to the inside of the turkey. Tie the legs with kitchen twine.
6. Place turkey on top of the layer of onions, you may need to move the onions around depending on the size of your slow cooker.
7. Cover slow cooker and cook turkey on low for 6-8 hours. Use probe to 150 degrees, it needs to held at that temperature for 5 minutes.
8. Make herbed butter by mixing in dried thyme and garlic.
9. Carefully remove the turkey from the slow cooker to a large rimmed baking sheet. It is ok if the turkey falls apart, you want it to be relatively “spatchcocked” anyway for even browning in the oven. Cover skin with herbed butter.
10. Place turkey in oven on broil for 5-10 minutes. Keep a close eye on it so it doesn’t burn. You may need to to rearrange, move the pan around, or remove pieces as they brown unevenly.
11. You can let the turkey rest for 5-20 minutes, depending on the rest of your menu and timeline.