• Put 1 tablespoon of olive oil in a bowl.
  
• Add 1 teaspoon of finely chopped rosemary,2 teaspoons of finely chopped thyme, ½ teaspoon salt, 1 teaspoon freshly ground black pepper and ½ teaspoon garlic powder to the olive oil and mix together.
  
• Loosen the skin on the breast of the turkey.
  
• Push the herb oil mixture up under and on top of the skin of the turkey.
  
• Cut a lemon in half and put half of the lemon inside the cavity of the turkey crown.
  
• Peel and slice the onion and place the slices in the base of your slow cooker.
  
• Put the 3 kg (6 lb) turkey crown into your slow cooker on top of the onion slices.
  
• Add 150 millilitres (¾ cups) of chicken or turkey stock to the slow cooker.
  
• Add the lid and cook on LOW for 4 hours. Check that the meat is cooked with a skewer, the juices should run clear. Or use a meat thermometer, pierce at the thickest part of the bird, the reading should be 74℃ (165℉).
  

To brown in the oven

• Pre heat your oven to 200℃/220℃ Fan/400℉.
• Remove the turkey from the slow cooker and strain the juices which you can use to make gravy.
  
• Place the turkey on an ovenproof plate or platter. Cook in the oven for 5-10 minutes until the the skin is golden brown.
  

To brown in an air fryer

• If your turkey will fit in your air fryer you can use this to brown the skin. Cook for 5 -7 minutes at 200℃ until the skin is golden brown.
• Let the turkey rest for 15 minutes before serving with gravy, roast potatoes, and some seasonal vegetables.