Directions

1. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of your slow cooker.
2. Place the turkey carefully over the wine and cook on LOW for 5-7 hours. Turkey is done when a meat thermometer inserted into the thickest part of the breast reaches 165°F.
3. Once the turkey is done, remove and put in an oven-safe dish, unless your slow cooker is oven safe. Broil for 3-5 minutes, watching the turkey carefully to make sure not to burn the skin.
4. When the turkey is nicely browned, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.