Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey thighs with pepper and ¾ teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)
2. Add shallots, garlic and 1 tablespoon of the thyme to the skillet; cook over medium-high heat, stirring constantly, for 30 seconds. Add stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on Low until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter and cover it with aluminum foil to keep it warm.
3. Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together flour and butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high heat, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from heat and whisk in the parsley and the remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.