Step 1

Remove turkey from packaging and remove any giblets, gravy packets, and the neck if they are in the cavity. Don't rinse the turkey. Pat the turkey dry with paper towels. This helps the butter mixture stick to the bird. I

Step 2

n a medium bowl, combine the butter, salt, pepper, and garlic powder. Mix until well combined. Rub the butter mixture over the entire bird. Carefully separate the skin from the meat over the breasts and rub butter mixture between the skin and meat.

Step 3

Place the turkey in the slow cooker, breast side up and cover. Cook on low for 4 to 6 hours or until the meat reaches an internal temperature of 165°F. To crisp the skin up, place on a oven-safe platter and place under the broiler of the oven on low until crisp and golden brown. Allow to rest for about 10 minutes before slicing.