Garlic Herb Butter: Mix ingredients together.

Loosen skin (video helpful): Pat breast dry. Use small knife to cut slit on one side to separate skin from flesh. Slide upside tablespoon between flesh and skin, all over turkey.

Slather: Slather about 2/3 of the butter under the skin, then the remaining all over the surface including underside.

Season skin: Sprinkle surface with 1/2 tsp salt + pepper. (Can leave overnight - 2 days at this stage)

Put in Slow Cooker: Place garlic and onion in slow cooker (mine is 5L / 5 qt). Place turkey on top, skin side up. Top with thyme and rosemary sprigs.

Slow Cook: Cook 6 hours on low, first checking at 4 hours to be safe, until internal temperature reads 75C/165F when inserted into the middle.

Rest: Transfer turkey to baking tray (reserve juices). Cover loosely with foil, rest for 20 minutes.

Crisp: Remove herb sprigs, drizzle turkey with oil (not butter, it burns / not as crispy). Place under a broiler/grill on high (~30cm/12" from heat source) for 5 to 10 minutes until skin is crispy and bronzed - keep an eye on it, it's quick.

Serve turkey with gravy on the side (below), or Cranberry Sauce.

Strain slow cooker juices into a bowl. Press juices out of onion and garlic. If you've got less than 2.5-3 cups (675-750ml) of liquid, top up with store bought broth/stock.

When liquid settles, spoon off about 1/4 cup fat/butter from surface.

Place in saucepan set over medium heat. When it bubbles, add flour and mix for 1 minute.

Add all slow cooker juices into saucepan. Stir until lump free (use whisk if necessary). Simmer for 3 to 5 minutes until it thickens.

Add dark soy (if using), pepper and salt to taste. Pour into jug and serve with turkey.