Remove the turkey from the fridge 30-45 minutes before cooking to allow the meat to rise to room temperature (see recipe note 1). Take the butter out of the fridge at the same time to allow it to soften.
2 kg turkey crown, 60 g butter
Prepare the seasoned butter. Put the butter in a bowl with the sage (see recipe note 2), minced garlic and crumbled stock cube and mix everything together.
Once the turkey is at room temperature remove any packaging and string. Carefully separate the skin from the breast using a teaspoon (you might need a sharp knife to get started).
Lift the turkey skin and smear ⅔ of the seasoned butter directly over the meat covering as much of the breast as possible. Pat the skin back down.
Cover the outside of the skin with the remaining butter, on both the top and bottom of the turkey. Sprinkle over the salt and pepper. Set aside.
Prepare the vegetables by taking one of the onions, peeling it and cutting it in half. Put the two halves in the cavity of the turkey.
Peel and chop the remaining onion into thick slices and then peel and chop the carrots into thick batons. Arrange them in the pot to create a trivet on which the turkey can rest.
Place the turkey on the vegetables and set to cook on high for between 3.5 - 5 hours depending on it's size (see recipe note 3).
Check the turkey is cooked by using a meat thermometer (see recipe note 4 for more information). If so, use two meat forks to remove the turkey from the slow cooker and place onto a grill tray or oven safe dish.
Place the turkey under a medium hot grill for between 5 - 10 minutes to crisp up the skin. The higher parts of the turkey (closer to the grill) will cook faster, so check regularly to ensure it's not burning.Alternatively, heat the oven to 180°C/360°F and roast for approximately 15 minutes.
Once the skin has browned, wrap loosely in foil and allow to rest for between 25-45 minutes depending on the size of the turkey. It will remain hot for this time, perfect for serving (see recipe note 5).
When ready to serve, unwrap the turkey and carve into 0.5cm (0.2inch) thick slices. Use a large freshly sharpened knife to ensure clean slices with an edge of golden skin.
Notes
Bringing the turkey to room temperature before cooking allows the tissue to soften so it's less likely to seize with the heat of cooking, that can result in too much moisture being released. It also ensures a safer, more even cook and juicier meat.
Fresh or dried herbs. In this recipe I used dried sage but fresh herbs also work perfectly. Simply finely chop and mix with the butter as per the instructions. Fresh sage will be stronger in flavour so use around ⅔ of the stated amount and a little can be sprinkled around the turkey.
Turkey crown cooking times in slow cooker. Due to variances between types of slow cookers, times given are a guidance only. A 1.5 kg turkey crown will cook in 3.5 hours on high in our recommended 5.6L slow cooker. Allow 30 minutes extra cooking time per additional 500g of turkey.
When your turkey is fully cooked the juices will run clear and the meat will be hot throughout. The best method is with a meat thermometer inserted into the thickest part of the breast and held for 30 seconds. The temperature needs to be 75°C/165°F.NB: Stated cooking times are given as a guide due to variances between brands and sizes of slow cooker. Always use a meat thermometer to be sure.