1 whole onion, quartered
Remove the giblets from the body cavity and rinse the entire bird under running water. Pat it dry with paper towels. Place the halved lemon, eight garlic cloves and one quartered onion in the body cavity.Set the bird, breast side up, in the Crockpot and pour the chicken stock around it. Baste the turkey with the melted butter. Sprinkle on the salt, pepper and chosen spices. Place the remaining onion and garlic around the turkey. Set the lid of the Crockpot securely on top. Turn the dial to high and cook the turkey for 5 hours. Insert the meat thermometer into the thickest part of the turkey, without touching the bone. It should read 170 degrees F. Cook the turkey for another hour if the internal temperature has not reached 170. Reduce the heat to warm and keep it at that setting until ready to eat. Let sit, covered with tinfoil, for 20 minutes before eating.
To make the turkey brown, broil it at 500 degrees F for 5 to 10 minutes.
A 9-lb. turkey is the largest you should attempt to cook in a Crockpot; otherwise, the meat will not be thoroughly cooked internally.
Do not to touch the bone while taking a reading with the meat thermometer, because this will eschew the results.