In a large crockpot, drizzle oil at the bottom to prevent sticking.

Season turkey but rubbing herbs onto the skin.

Roll up two sheets of aluminum foil into balls.

Place the balls of foil on each side of the turkey, propping it up so the bony cavity is at the bottom and the fat is up top (this helps baste the bird in it's own juices).

Cover and cook on high two hours.

Remove foil.

Add one package (or packet's worth) of gravy.

Add cover back and cook another two hours.

When turkey is 175 degrees internally, and a bright opaque white, remove skin and shred with forks.

Remove bones and carcass from slow cooker.

Add additional gravy to slow cooker and let simmer on low until ready to be served.

Great over mashed potatoes, in sandwiches, over rice, or on it's own!