Rub turkey with butter. Combine the rosemary, thyme, garlic powder, and pepper. Sprinkle over turkey. Place in a 6 quart slow cooker. Pour broth over top. Cover and cook on low 5-6 hours or until tender.
Remove turkey to a serving platter and keep warm. Skim fat from cooking juices. Transfer to a small saucepan. Bring to a boil.
Combine cornstarch and water until smooth. Gradually stir in the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with turkey.
Originally Submitted
8/4/2014
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