How To Roast Turkey In Slow Cooker [GUIDE]

Roasting a turkey in a slow cooker may sound unconventional, but it is an artful approach to producing a tender, flavorful bird without the stress of monitoring a large oven. Unlike traditional roasting, which exposes the meat to dry heat, slow cooking allows the turkey to braise gently in its own juices, preserving moisture and enhancing its natural flavors. This method is ideal for busy cooks who want a hands-off approach, those with limited oven space, or anyone seeking an exceptionally juicy turkey. The slow cooker’s consistent low heat ensures the meat cooks evenly, resulting in a succulent centerpiece suitable for holiday feasts, casual dinners, or any occasion that calls for comfort food.

How Long To Roast Turkey In Slow Cooker

The cooking time for turkey in a slow cooker depends largely on the size of the bird and whether you are cooking it on the low or high setting. As a general guideline:

• Whole Turkey (6-8 Lbs)

  • Low: 6-8 hours
  • High: 4-5 hours

• Turkey Breast (3-4 Lbs)

  • Low: 4-6 hours
  • High: 2-3 hours

It is crucial to remember that slow cookers vary in heat distribution. Therefore, use these times as estimates, not absolutes, and always confirm doneness with a thermometer. Overcooking can result in dry meat, while undercooking is unsafe. Additionally, smaller portions or turkey cutlets will reduce cooking time significantly.

How To Tell If It Is Done

The most reliable method to determine doneness is a meat thermometer. Insert it into the thickest part of the breast and the inner thigh, avoiding bone:

• Turkey breast: 165°F (74°C)
• Turkey thigh: 175°F (79°C)

Other visual cues can help, though they are secondary to temperature:

• Juices should run clear, not pink.
• Meat should pull apart easily and appear opaque rather than translucent.

Avoid relying solely on cooking time; temperature is the safest and most accurate indicator of readiness.

Ingredients Needed

To achieve maximum flavor and moistness, gather the following ingredients:

Basic Ingredients

• 6-8 lbs whole turkey or 3-4 lbs turkey breast
• 1-2 cups low-sodium chicken or turkey broth
• 2-3 tablespoons olive oil or melted butter
• Salt and black pepper

Optional Flavor Enhancers

• Fresh herbs: rosemary, thyme, sage
• Aromatics: garlic cloves, onion slices, carrot, celery
• Citrus: orange, lemon, or lime wedges
• Paprika, onion powder, garlic powder, or other preferred seasonings

The combination of herbs, aromatics, and citrus infuses the turkey with complex flavors while the slow cooking process locks in moisture.

How To Roast Turkey In Slow Cooker

1. Prepare the turkey: Remove giblets and excess fat, then pat the turkey dry with paper towels. Rub the skin and cavity with olive oil or melted butter. Season generously with salt, pepper, and your choice of herbs and spices.
2. Layer aromatics: Place onions, carrots, celery, garlic, and citrus in the bottom of the slow cooker. They act as a natural rack and infuse flavor from underneath.
3. Add liquid: Pour broth into the slow cooker, ensuring it covers the aromatics but does not touch the turkey’s skin. This prevents sogginess and creates a flavorful base for potential gravy.
4. Cook: Place the turkey breast-side up in the slow cooker. Cover with the lid and cook on low or high according to size and desired timing. Avoid lifting the lid too often, as this releases heat and prolongs cooking.
5. Optional crisping: Slow cookers do not brown meat well. For crispy skin, transfer the cooked turkey to a baking sheet and broil for 5-10 minutes just before serving.

When Things Go Wrong

Slow cooking turkey is forgiving, but mishaps can happen:

• Undercooked turkey: Ensure you measure the thickest part with a thermometer. If undercooked, continue cooking in 30-minute increments.
• Overcooked or dry turkey: This usually happens when cooking on high for too long. If you encounter dryness, shred the meat and mix with broth or gravy to restore moisture.
• Soggy skin: Slow cooking produces steam, which prevents crisp skin. Broiling at the end or using a torch can remedy this.
• Strong herb or garlic flavor: Too many aromatics can overwhelm the turkey. Balance flavors next time by reducing the quantity or spacing them under the bird rather than inside the cavity.

Expert Tips

• Use butter under the skin for extra moistness. Slide it gently under the breast skin before seasoning.
• Elevate the turkey slightly using a metal rack or crumpled foil for even cooking.
• Always let the turkey rest 15-20 minutes after removing from the slow cooker; juices redistribute and make carving easier.
• Rotate your slow cooker if your model has hot spots. This ensures even cooking and avoids partially overcooked areas.
• Consider using a turkey breast instead of a whole bird if time or slow cooker size is limited.

Can I Do This Without A Slow Cooker?

Yes. The slow cooker method can be adapted for an oven or Instant Pot:

• Oven: Cook at 325°F (163°C), using a covered roasting pan with broth and aromatics. Cooking time is slightly less per pound than slow cooker low setting.
• Instant Pot: Use the ’poultry’ or ’manual’ setting; cooking is faster, though results may be slightly less tender than traditional slow cooking.

The principles of gentle heat, added moisture, and aromatics remain the same, regardless of the appliance.

Reheating Leftovers In Slow Cooker

Leftover turkey can be rejuvenated in a slow cooker without drying out:

1. Place shredded or sliced turkey in the slow cooker.
2. Add a splash of broth, gravy, or water to maintain moisture.
3. Heat on low for 1-2 hours, stirring occasionally.
4. Avoid high heat, which can make meat tough.

This method keeps the meat juicy and evenly warmed, perfect for sandwiches, soups, or casseroles.

FAQs

What Size Turkey Is Best For A Slow Cooker?

A small turkey or turkey breast, typically between 4 to 6 pounds, works best for most standard slow cookers. Larger whole turkeys may not fit or cook evenly.

Do I Need To Thaw The Turkey Before Slow Cooking?

Yes, the turkey should be fully thawed before placing it in the slow cooker to ensure even cooking and to reduce the risk of bacterial growth.

Should I Sear The Turkey Before Slow Cooking?

Searing the turkey is optional but recommended. Browning the skin in a skillet or under a broiler before slow cooking can improve flavor and appearance.

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

Cooking time depends on the size and whether you use high or low heat. For a 4-6 pound turkey breast: 3-4 hours on high or 6-7 hours on low. Always check the internal temperature.

What Temperature Should The Turkey Reach In A Slow Cooker?

The internal temperature should reach 165°F (74°C) in the thickest part of the breast. Use a meat thermometer to ensure safety.

Can I Cook A Whole Turkey In A Slow Cooker?

Whole turkeys larger than 6 pounds may not fit in a standard slow cooker. Consider cooking just the turkey breast or thighs for even cooking.

Should I Add Liquid To The Slow Cooker?

Yes, adding liquid such as broth, water, or wine helps keep the turkey moist and prevents the slow cooker from drying out.

Can I Add Vegetables To The Slow Cooker With The Turkey?

Yes, root vegetables like carrots, potatoes, and onions can be added to cook alongside the turkey. Place them at the bottom for even cooking and flavor absorption.

How Can I Make The Turkey Skin Crispy In A Slow Cooker?

Slow cookers do not brown the skin well. To achieve a crispy skin, transfer the turkey to a baking sheet and broil in the oven for 5-10 minutes after slow cooking.

Is It Safe To Slow Cook A Turkey Overnight?

It can be safe if your slow cooker maintains a consistent temperature above 140°F (60°C). However, it is generally recommended to cook during waking hours to monitor the process and ensure food safety.