How To Cook Whole Turkey In Slow Cooker [GUIDE]

Cooking a whole turkey in a slow cooker is a game-changer for anyone looking to enjoy tender, juicy poultry without the hassle of a traditional oven. Slow cookers, also known as crock-pots, provide a low-and-slow method that locks in moisture, allowing the meat to practically melt off the bone. This method is perfect for small turkeys, particularly for families or gatherings where an oven might already be packed with sides and desserts. Beyond convenience, slow-cooking a turkey infuses it with rich flavors, whether you opt for a classic herb rub, citrus aromatics, or a more adventurous spice blend. However, cooking a whole bird in a slow cooker requires careful attention to timing, temperature, and preparation to ensure food safety and maximum taste.

How Long To Cook Whole Turkey In Slow Cooker

The cooking time for a whole turkey in a slow cooker depends primarily on its size and whether you cook on low or high heat. For small turkeys, typically between 8-12 pounds, the general guideline is:

• Low setting: 6-8 hours
• High setting: 4-6 hours

Keep in mind that slow cookers vary in heat distribution, so these times are approximate. The bird should be placed breast-side up, and the lid should remain closed as much as possible to maintain a steady temperature. Overcooking can dry the meat, while undercooking can create a food safety risk, so precise monitoring is crucial.

How To Tell If It Is Done

Determining when a turkey is fully cooked in a slow cooker is more precise than guessing by eye. The safest method is using a meat thermometer:

• Internal temperature in the breast: 165°F (74°C)
• Internal temperature in the thigh: 175°F (79°C)

Insert the thermometer into the thickest part of the breast and the inner thigh without touching the bone. The meat should be opaque, and juices should run clear. If you notice pink juices or the temperature hasn’t reached the safe threshold, continue cooking in 15-20 minute increments, checking frequently.

Ingredients Needed

Cooking a turkey in a slow cooker can be as simple or as flavorful as you like. For a classic preparation, you will need:

• 1 whole turkey (8-12 pounds, preferably thawed if previously frozen)
• 2-3 tablespoons olive oil or melted butter
• Salt and freshly ground black pepper

• Aromatics such as:

  • 1 onion, quartered
  • 2-3 garlic cloves, crushed
  • 2-3 celery stalks, chopped
  • Fresh herbs (rosemary, thyme, sage)

• Optional:

  • Lemon or orange, halved
  • Carrots or other root vegetables for extra flavor

You can also include a splash of chicken broth, apple cider, or white wine at the bottom of the slow cooker to enhance moisture and create a flavorful base for gravy.

How To Cook Whole Turkey In Slow Cooker

1. Prepare the Turkey: Remove giblets and neck from the cavity. Pat the bird dry with paper towels for better flavor adherence.
2. Season: Rub the turkey with olive oil or butter, then season generously with salt, pepper, and any desired herbs or spices. Stuff the cavity with aromatics and optional citrus.
3. Prepare the Slow Cooker: Place chopped vegetables or aromatics at the bottom of the slow cooker. These act as a ’rack’ to lift the turkey slightly and create a flavorful steam.
4. Cook: Position the turkey breast-side up in the slow cooker. Cover and cook on low for 6-8 hours (or high for 4-6 hours), checking the internal temperature toward the end of cooking.
5. Rest: Once done, allow the turkey to rest for 15-20 minutes before carving. This allows the juices to redistribute, keeping the meat moist.

When Things Go Wrong

Even with slow cookers, cooking a whole turkey can present challenges:

• Undercooked turkey: Use a meat thermometer to verify doneness. Continue cooking in small increments.
• Dry meat: This often occurs if the slow cooker is left on high for too long. Try basting with juices or adding broth during cooking.
• Overly soft skin: Slow cookers do not crisp skin like ovens. If you desire crisp skin, transfer the turkey to a baking sheet and broil in the oven for 10-15 minutes after slow cooking.

Expert Tips

• Always allow the turkey to come to room temperature before placing it in the slow cooker for even cooking.
• Do not lift the lid frequently; each opening can extend cooking time by 15-30 minutes.
• Consider trussing the legs for uniform cooking.
• If your slow cooker is small, consider halving the turkey and cooking in sections.
• For flavor infusion, brine the turkey overnight with salt, sugar, and herbs before slow cooking.

Can I Do This Without A Slow Cooker?

Yes! If you don’t have a slow cooker, a similar method can be achieved using an oven or a covered roasting pan at low temperatures:

• Roast at 275-300°F (135-150°C) for a comparable slow-cooked texture.
• Cover with a lid or foil to trap moisture.
• Check internal temperatures as you would in a slow cooker.

This method also allows for a final high-heat session to crisp the skin if desired.

Reheating Leftovers In Slow Cooker

Slow cookers are perfect for reheating turkey without drying it out:

1. Place leftover turkey pieces in the slow cooker.
2. Add a small amount of broth or drippings to maintain moisture.
3. Heat on low for 1-2 hours or high for 30-45 minutes, stirring occasionally.
4. Ensure the internal temperature reaches 165°F (74°C) before serving.

This method keeps the turkey moist and prevents overcooking, unlike microwaving.

FAQs

What Size Turkey Can I Cook In A Slow Cooker?

Most standard slow cookers can accommodate turkeys up to 6-8 pounds. Larger birds may not fit, so it’s important to measure your slow cooker’s capacity before purchasing a turkey.

Do I Need To Thaw The Turkey Before Slow Cooking?

Yes, always fully thaw a frozen turkey in the refrigerator before cooking it in a slow cooker. Cooking from frozen may result in uneven cooking and increase the risk of foodborne illness.

Should I Remove The Giblets And Neck Before Cooking?

Yes, remove the giblets and neck from the cavity before placing the turkey in the slow cooker. These can be used separately to make stock or gravy if desired.

Do I Need To Add Liquid To The Slow Cooker?

Yes, adding liquid is essential to prevent the turkey from drying out and to create steam for even cooking. Common choices include chicken broth, water, or a mixture of broth and wine, usually about 1 to 2 cups.

Should I Season The Turkey Before Slow Cooking?

Yes, season the turkey both inside the cavity and on the skin with salt, pepper, herbs, and spices. You can also rub butter or oil under the skin for added flavor and moisture.

How Long Does It Take To Cook A Whole Turkey In A Slow Cooker?

Cooking times vary based on turkey size and slow cooker temperature. Generally, a 6-8 pound turkey takes 4-6 hours on low or 3-4 hours on high. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Do I Need To Flip The Turkey During Cooking?

Flipping is generally not necessary. However, some cooks like to rotate the turkey halfway through to promote even cooking, especially if their slow cooker has hot spots.

Can I Cook Stuffing Inside The Turkey While Slow Cooking?

It is not recommended to cook stuffing inside the turkey in a slow cooker due to uneven cooking and food safety concerns. Prepare stuffing separately and combine it with the turkey after both are fully cooked.

How Can I Make The Skin Crispy After Slow Cooking?

Slow cookers do not brown or crisp the skin. To achieve a crispy skin, transfer the cooked turkey to a baking sheet and roast in a preheated oven at 425°F (220°C) for 15-20 minutes, or until the skin reaches the desired crispiness.

How Should I Store Leftovers From A Slow-cooked Turkey?

Allow the turkey to cool slightly, then remove any meat from the bones and store in airtight containers in the refrigerator for up to 3-4 days. You can also freeze cooked turkey for up to 2-3 months.