How To Cook Turkey Crown In Slow Cooker [GUIDE]

Cooking a turkey crown in a slow cooker is a game-changer for those who want a tender, juicy bird without the fuss of the oven. Unlike whole turkeys, a crown-which is essentially the breast portion of the turkey with the bones removed-cooks faster and more evenly. Slow cooking allows the meat to retain moisture while infusing it with flavor, creating a rich, succulent dish perfect for family dinners, holiday feasts, or even a hearty weekday meal. This method is ideal for those who want to save time, reduce oven usage, and achieve a foolproof turkey with minimal effort. Unlike roasting, which can sometimes dry out the breast, the slow cooker ensures that every bite is tender, flavorful, and melt-in-your-mouth soft.

How Long To Cook Turkey Crown In Slow Cooker

The cooking time for a turkey crown in a slow cooker depends primarily on its weight and the cooking temperature setting. Typically:

• Low heat: 6-8 hours for a 1.5-2 kg (3-4 lbs) crown
• High heat: 3-4 hours for the same weight

It’s crucial to note that slow cookers vary in their heat levels, so times can differ slightly. For a larger turkey crown (2.5-3 kg / 5-6 lbs), expect an extra 1-2 hours on low or 30-60 minutes on high. Avoid removing the lid too frequently, as this can drastically increase cooking time by releasing heat and steam.

How To Tell If It Is Done

The most reliable way to determine if a turkey crown is cooked through is with a meat thermometer. Insert it into the thickest part of the breast, avoiding bone, and look for:

• Safe internal temperature: 74°C / 165°F
• Juices: Should run clear, not pink
• Texture: Meat should feel firm but tender, not rubbery

If you don’t have a thermometer, carefully slice into the thickest section. Properly cooked turkey should be opaque all the way through with no traces of pink and juices should be translucent.

Ingredients Needed

A simple slow-cooked turkey crown requires minimal ingredients, yet the flavors can be beautifully layered:

• 1 turkey crown (1.5-3 kg / 3-6 lbs)
• 2-3 tablespoons olive oil or melted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (optional for color)
• Fresh herbs (thyme, rosemary, sage)
• 1 onion, quartered
• 2-3 carrots, chopped
• 2-3 celery sticks, chopped
• 1 cup chicken or turkey stock
• 2-3 cloves garlic, crushed

This combination ensures the turkey absorbs aromatic flavors while remaining moist throughout the slow cooking process.

How To Cook Turkey Crown In Slow Cooker

1. Prep the turkey: Pat the crown dry with kitchen paper. Rub the skin with olive oil or butter, then season generously with salt, pepper, and your choice of spices. Tuck fresh herbs underneath the skin and inside the cavity for extra flavor.
2. Layer the vegetables: Place onions, carrots, and celery in the bottom of the slow cooker. They act as a natural trivet, lifting the turkey slightly to allow heat to circulate.
3. Add stock: Pour in chicken or turkey stock to the base, ensuring it doesn’t cover the turkey. The liquid will create steam that keeps the bird moist.
4. Cook low and slow: Place the turkey crown on top of the vegetables. Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours.
5. Rest before serving: Once cooked, remove the turkey and cover it loosely with foil. Let it rest for 15-20 minutes to allow juices to redistribute, ensuring maximum juiciness.

When Things Go Wrong

Even with slow cookers, mishaps can happen:

• Turkey is dry: Likely overcooked or cooked on high too long. Ensure there’s enough moisture in the slow cooker, and consider adding a bit more stock during cooking.
• Turkey undercooked: Check the temperature. If below 74°C / 165°F, continue cooking in 15-30 minute increments.
• Vegetables burnt: Cut vegetables evenly and avoid cooking on high for too long. Adding stock helps prevent scorching.

A slow cooker is forgiving, but attention to weight, time, and moisture ensures success.

Expert Tips

• Brown first: For added flavor and color, sear the turkey crown in a hot pan for 2-3 minutes per side before slow cooking.
• Use a lid or foil: Ensure the slow cooker lid fits tightly to trap moisture.
• Check halfway: While frequent lid lifting isn’t ideal, a halfway check allows you to spoon juices over the turkey, keeping it moist.
• Flavor infusion: Add aromatics like apple slices, lemon wedges, or a splash of white wine for enhanced taste.

Can I Do This Without A Slow Cooker?

Absolutely. An oven can substitute:

• Preheat oven to 160°C / 320°F.
• Place the seasoned turkey crown on a roasting tray with vegetables and stock.
• Cover loosely with foil to mimic slow cooker moisture.
• Roast for 2-2.5 hours (depending on weight), checking internal temperature for doneness.

While the oven can produce a similar effect, the slow cooker excels at consistently juicy results with minimal monitoring.

Reheating Leftovers In Slow Cooker

Slow cookers are excellent for gently reheating leftover turkey:

1. Place sliced turkey in the slow cooker.
2. Add ½ cup of stock or leftover gravy to prevent drying.
3. Heat on low for 1-2 hours until warmed through.

This method prevents the meat from drying out, unlike microwaving, which can toughen turkey breast.

FAQs

What Is A Turkey Crown And Why Is It Ideal For Slow Cooking?

A turkey crown is the upper part of the bird with the legs removed, making it easier to cook evenly. It is ideal for slow cooking because it retains moisture and allows for a tender, juicy result without the risk of overcooking the legs and wings.

Do I Need To Thaw The Turkey Crown Before Cooking In A Slow Cooker?

Yes, it is essential to fully thaw a frozen turkey crown in the refrigerator before placing it in the slow cooker. Cooking a frozen bird can result in uneven cooking and increase the risk of bacterial growth.

What Is The Recommended Cooking Time For A Turkey Crown In A Slow Cooker?

Cooking times vary depending on the size of the turkey crown and the slow cooker’s heat setting. Generally, a 2-3 kg crown requires 4-5 hours on high or 6-8 hours on low. Always check that the internal temperature reaches 75°C (165°F) for safety.

Should I Add Liquid When Cooking A Turkey Crown In A Slow Cooker?

Yes, adding liquid such as stock, water, or wine helps keep the meat moist and allows it to cook evenly. Typically, 250-500 ml (1-2 cups) of liquid is sufficient, depending on the size of your slow cooker and turkey.

How Can I Season A Turkey Crown For Slow Cooking?

You can season the turkey crown with salt, pepper, garlic, herbs such as rosemary or thyme, and a little olive oil or butter rubbed under the skin. You can also place aromatic vegetables like onions, carrots, and celery around the bird for extra flavor.

Is It Necessary To Brown The Turkey Crown Before Slow Cooking?

Browning the turkey crown in a hot pan or under the grill before slow cooking is optional but recommended. It enhances the flavor and gives the skin a more appealing color. However, it is not essential if you prefer a hands-off approach.

How Do I Check If The Turkey Crown Is Fully Cooked In A Slow Cooker?

Use a meat thermometer to check the thickest part of the crown (usually the breast). The internal temperature should reach 75°C (165°F). Ensure the thermometer does not touch bone, as this can give a false reading.

Can I Cook Stuffing Inside The Turkey Crown In A Slow Cooker?

It is not recommended to cook stuffing inside a turkey crown in a slow cooker. The slow cooking process may not reach a high enough temperature in the center to safely cook the stuffing, increasing the risk of foodborne illness. Cook stuffing separately.

How Should I Store Leftover Turkey After Slow Cooking?

Once cooked, allow the turkey crown to cool slightly, then carve and store leftovers in airtight containers in the refrigerator for up to 3-4 days. For longer storage, freeze in portions for up to 2-3 months.

Can I Reheat A Slow-cooked Turkey Crown Safely?

Yes, leftover turkey can be reheated in the oven at 160°C (320°F) until thoroughly heated, or in the microwave in smaller portions. Always ensure the internal temperature reaches 75°C (165°F) before consuming.