Introduction
The safest way to slow cook turkey in a slow cooker is to use thawed turkey pieces, such as a turkey breast, thighs, or drumsticks. Do not place a whole turkey in a slow cooker. It may not cook evenly, and it may not fit safely.
For a simple U.S.-style holiday meal, place the turkey over vegetables, add a small amount of broth, cover the cooker, and cook until the thickest part reaches 165°F. This method works well for Thanksgiving, Sunday dinner, and small family meals when oven space is limited.
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Source: smart.dhgate.com
Is It Safe to Cook Turkey in a Slow Cooker?
Yes, turkey can be cooked safely in a slow cooker when you follow basic food safety rules. The turkey must be fully thawed before cooking. It must reach 165°F, measured with a food thermometer in the thickest part of the meat.
Use turkey pieces instead of a whole bird. Good choices include:
- Boneless turkey breast
- Bone-in turkey breast
- Turkey thighs
- Turkey drumsticks
- Turkey tenderloins
The USDA advises against cooking a whole turkey in a slow cooker. A whole bird is too large for many slow cookers. It can also heat too slowly in the center.
Do not cook frozen turkey in a slow cooker. Frozen meat can remain in the danger zone, between 40°F and 140°F, for too long. Thaw turkey in the refrigerator before cooking.
A slow cooker should also have a snug lid. Keep the lid closed during cooking. Each lift lets heat escape and can add cooking time.
What You Need
This recipe makes about 4 to 6 servings, depending on the size of the turkey breast.
Ingredients
- 3 to 5 pounds thawed turkey breast or turkey pieces
- 1 cup low-sodium chicken or turkey broth
- 2 to 3 carrots, cut into large pieces
- 2 to 3 celery stalks, cut into large pieces
- 1 medium onion, cut into wedges
- 3 garlic cloves, crushed
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon dried rosemary, optional
- 1 bay leaf, optional
Use less salt if the turkey has been injected with a seasoning solution. Check the package label before seasoning.
Equipment
- Slow cooker
- Instant-read food thermometer
- Cutting board
- Sharp knife
- Small bowl
- Tongs or a wide spatula
A 5- to 7-quart slow cooker is often large enough for a turkey breast. The turkey should fit without being pressed tightly against the lid. Do not force a large piece into a small cooker.
How to Slow Cook a Turkey
1. Thaw the turkey
Thaw the turkey in the refrigerator. Place it in a tray or shallow pan to catch any liquid.
A large turkey breast may need one to two days to thaw. Smaller pieces may thaw sooner. Do not thaw turkey on the kitchen counter.
Remove the turkey from its package. Check the cavity if you are using a bone-in breast. Remove any gravy packet or neck pieces before cooking.
Pat the turkey dry with paper towels. This helps the oil and seasonings stick.
2. Prepare the vegetables and seasoning
Place the carrots, celery, onion, and garlic in the bottom of the slow cooker. The vegetables form a rack for the turkey. They also add flavor to the cooking liquid.
Mix the salt, sage, thyme, pepper, and rosemary in a small bowl. Rub the turkey with olive oil or melted butter. Sprinkle the seasoning over all sides.
For better flavor, gently loosen the skin over a bone-in turkey breast. Rub a little butter and seasoning under the skin. Do not tear the skin.
3. Add the turkey and broth
Set the turkey on top of the vegetables, skin side up when possible. Pour the broth around the turkey, not directly over the skin.
The liquid should cover the bottom of the slow cooker. The turkey does not need to be submerged. Too much liquid can make the meat taste more like boiled turkey.
Add the bay leaf if you are using it. Place the lid on the slow cooker.
4. Cook on LOW
Cook the turkey on LOW until the thickest part reaches 165°F.
Approximate cooking times are:
| Turkey cut | Weight | Approximate LOW time |
|---|---|---|
| Boneless turkey breast | 2 to 3 pounds | 3 to 4 hours |
| Boneless turkey breast | 4 to 5 pounds | 4 to 6 hours |
| Bone-in turkey breast | 4 to 6 pounds | 5 to 7 hours |
| Turkey thighs or drumsticks | 2 to 4 pounds | 4 to 6 hours |
These times are estimates, not safety limits. Slow cookers vary. The shape of the turkey also affects cooking time.
Begin checking the temperature before the shortest time ends. Insert the thermometer into the thickest part of the meat. Avoid touching the bone, because the bone can give a false reading.
The turkey is ready when every tested thick section reaches at least 165°F.
5. Rest the turkey
Transfer the cooked turkey to a clean cutting board. Cover it loosely with foil and let it rest for 10 to 20 minutes.
Resting lets the juices settle. It also makes the turkey easier to slice. Do not leave the turkey at room temperature for more than two hours.
6. Slice and serve
Slice turkey breast across the grain. Remove the meat from turkey thighs and drumsticks with a sharp knife.
Serve the turkey with the cooked vegetables, mashed potatoes, cranberry sauce, cornbread, or green beans. Strain the cooking liquid if you want to make gravy.
How to Check Turkey Temperature Correctly
A food thermometer is the best way to tell when slow cooker turkey is done. Color is not a reliable safety test. Turkey can remain pink near the bone even after it reaches a safe temperature.
Follow these steps:
- Insert the thermometer into the thickest part of the breast or thigh.
- Avoid touching bone.
- Check more than one thick spot.
- Wait for the reading to stop rising.
- Continue cooking if any spot is below 165°F.
For a turkey breast, test the center of the thickest area. For thighs and drumsticks, test the meaty area near, but not touching, the bone.
Clean the thermometer with hot, soapy water after each use. Wash your hands, cutting board, and utensils after they touch raw turkey.
Should You Cook Turkey on LOW or HIGH?
Use the LOW setting for the best texture. Low heat gives the meat time to soften and helps reduce the risk of dry edges.
The HIGH setting can work for smaller turkey pieces, but cooking time is less predictable. A larger turkey breast may heat unevenly on HIGH.
Do not use the slow cooker to hold raw turkey for several hours before cooking. Start the cooking cycle as soon as the prepared turkey goes into the cooker.
If the turkey finishes early, keep it hot in the slow cooker. Use the warm setting only after the turkey has fully cooked. Keep the meat at 140°F or above while holding it.
Do not use the warm setting to cook raw turkey.
How to Get Brown, Crisp Turkey Skin
A slow cooker creates moist heat. It will cook tender turkey, but it will not make the skin crisp.
For browned skin, move the cooked turkey to a foil-lined baking sheet. Brush the skin with a small amount of oil or melted butter. Place it under a broiler for a few minutes.
Watch it closely. Broilers can burn the skin fast.
Make sure the turkey has already reached 165°F before broiling. Broiling is for color and texture, not for finishing undercooked turkey.
Boneless turkey breast may have little or no skin. In that case, a short broil will add color but may not create crisp skin.
How to Make Slow Cooker Turkey Gravy
The liquid in the slow cooker can make a flavorful gravy. Strain it first to remove vegetables, herbs, and small pieces of meat.
Ingredients
- 2 cups strained turkey cooking liquid
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and pepper, to taste
Method
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour.
- Cook for about 1 to 2 minutes.
- Slowly whisk in the strained cooking liquid.
- Simmer until the gravy thickens.
- Taste before adding salt.
If the liquid is very salty, replace part of it with unsalted broth or water. If the gravy is too thick, add more broth. If it is too thin, simmer it longer.
Do not pour raw turkey juices into finished gravy unless you boil them as part of the gravy-making process.
Common Problems and Fixes
The turkey is still below 165°F
Keep cooking it with the lid on. Check the temperature again in 20 to 30 minutes.
If the slow cooker is not heating properly, move the turkey to a covered oven-safe dish and finish it in an oven set to 325°F. Check the turkey with a thermometer.
Do not eat turkey that has not reached 165°F.
The turkey is dry
Turkey can become dry when it cooks too long. Start checking the temperature early. Remove the turkey as soon as the thickest part reaches 165°F.
Boneless turkey breast is often leaner than dark meat. A bone-in breast or turkey thigh may stay moister during long cooking.
Cutting the turkey into very small pieces can also cause it to dry out. Use large, even pieces.
The skin is pale
This is normal for slow cooker turkey. The moist cooking environment prevents browning.
Broil the cooked turkey briefly if you want a darker, firmer skin.
The vegetables are hard
Cut the vegetables into smaller pieces, or place them directly under the turkey. Dense vegetables can take longer than the meat.
Carrots and potatoes should be cut into similar-size pieces. Very large pieces may remain firm when the turkey is done.
The cooking liquid tastes weak
Use broth instead of plain water. Add onion, celery, garlic, sage, thyme, or rosemary.
Do not add a large amount of liquid. The turkey releases juices as it cooks, and too much broth can dilute the flavor.
The slow cooker is too full
The lid should close fully, and the turkey should not be packed tightly inside. Remove some vegetables or use a larger cooker.
An overfilled slow cooker may cook unevenly. An undersized cooker may also fail to heat the food safely.
How to Store Leftover Slow Cooker Turkey
Refrigerate leftover turkey within two hours of cooking. If the room temperature is above 90°F, refrigerate it within one hour.
Cut large pieces into smaller portions. Store the turkey in shallow, covered containers. Refrigerated leftovers are generally best used within three to four days.
Freeze turkey in airtight packaging if you will not use it within that time. Label the container with the date.
Reheat leftovers to 165°F. Add a little broth when reheating sliced turkey to help keep it moist.
Discard turkey that smells sour, feels slimy, or has been left at room temperature too long. When in doubt, throw it out.
Slow Cooker Turkey Timing Guide
Use this guide for planning, but always confirm doneness with a thermometer.
| Goal | Best approach |
|---|---|
| Tender white meat | Cook a turkey breast on LOW |
| Dark, moist meat | Use thighs or drumsticks |
| Crisp skin | Broil the cooked turkey after slow cooking |
| Small meal | Use a 2- to 3-pound boneless breast |
| Holiday meal | Cook a bone-in breast and make gravy from the liquid |
| Strong herb flavor | Rub seasoning under the skin |
| Lower-sodium meal | Use unsalted broth and check the turkey label |
The most important variable is not the clock. It is the internal temperature.
Frequently Asked Questions
Can you slow cook a whole turkey?
No. A whole turkey is usually too large for a slow cooker and may not cook evenly. Use turkey breast, thighs, drumsticks, or other smaller pieces instead.
Do you need to add water to a slow cooker when cooking turkey?
Add about 1 cup of broth to create moisture and cooking liquid. The turkey does not need to be covered. Avoid adding so much liquid that the turkey boils.
Can you put frozen turkey in a slow cooker?
No. Thaw the turkey in the refrigerator first. Frozen turkey may stay at an unsafe temperature for too long in a slow cooker.
Can you put stuffing inside turkey in a slow cooker?
Do not stuff turkey inside a slow cooker. Stuffing inside a turkey can heat slowly and may not reach 165°F at the same time as the meat. Cook stuffing separately.
Can you cook turkey breast overnight in a slow cooker?
It is better to cook turkey while you can check its temperature. Turkey can become dry if it stays on heat long after reaching 165°F.
Can you cook turkey ahead of time?
Yes. Cook the turkey, refrigerate it promptly, and reheat the portions to 165°F before serving. Add broth when reheating to improve moisture.
Conclusion
To slow cook turkey safely, start with thawed turkey pieces, not a whole bird. Season the meat, place it over vegetables, add a small amount of broth, and cook it on LOW until the thickest part reaches 165°F.
Use a food thermometer rather than cooking time alone. Rest the turkey before slicing, broil it afterward if you want crisp skin, and refrigerate leftovers within two hours.
The next step is simple: choose a turkey breast or a few turkey pieces that fit comfortably in your slow cooker, then thaw them in the refrigerator before cooking.
Sources
- USDA: Turkey Cooking Tips
- USDA: Slow Cookers and Food Safety
- USDA: Safe Minimum Internal Temperatures