Wash and peel the potatoes leave them whole - do not slice or dice the potatoes.

Pat the turkey dry and remove any packets in the turkey (if yours has any).

Mix all of the garlic herbs butter ingredients together in a small bowl.

Rub all of the garlic herb butter under the skin and above the skin of the turkey.

Place the turkey into the slow cooker. If your turkey comes with a gravy packet pour it in.

Place the potatoes around the turkey.

Cover with a lid and cook on low for 5-7 hours or until the internal temperature reaches 165 degrees and cooked to tender perfection. 

Remove the potatoes and place into a large mixing bowl. Add in the butter and milk mash the potatoes until smooth.

Strain the juices carefully into a bowl. If you have less than 3 cups add in extra chicken broth to get to the measurement.

When the fat comes to the top spoon off 1/4 cup of it and discard it.

To a separate bowl add in the cornstarch and water whisk well. Set to the side

Place liquid into a saucepan over medium heat once it starts to simmer add in the cornstarch slurry simmer until it thickens 3-4 minutes.