Tiffany Haney
Cooking a turkey in a crock pot is a great way to ensure that the meat stays juicy and tender. This method is especially useful for those who don't want the hassle of roasting a whole bird and would prefer to slow cook it instead. Many people have reported great results with this technique, claiming that the turkey stays moist and flavorful. The crock pot is also a convenient option for those who want to cook a turkey but don't want to constantly monitor it, as it can be left to cook for several hours without drying out.
| Characteristics | Values |
|---|---|
| Cooking time | 3-4 hours on high or 7-8 hours on low |
| Internal temperature | 165-190°F |
| Advantages | Moist, juicy, tender, flavorful, easy to prepare, failsafe, can be cooked overnight or while out of the house |
| Leftovers | Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months |
| Gravy | Made from juices/drippings and broth or water |
| Crockpot size | 6-8 quarts |
| Turkey size | 6-13 lbs |
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What You'll Learn
Crockpot Turkey with Garlic Butter
This is a simple, no-fuss recipe for cooking a whole turkey in a crock pot. The garlic butter keeps the meat juicy and tender, and it's a great option if you don't want to bother with roasting.
Ingredients:
- Turkey (a small bird is preferable, but you can use a larger one if that's all you can find)
- Unsalted butter
- Garlic powder
- Italian seasoning
- Seasoning salt
- Black pepper
- Paprika (optional)
- Fresh herbs of your choice (optional, but recommended—try thyme, sage, parsley, or rosemary)
Method:
- Prepare the garlic butter by mixing the butter with garlic powder, Italian seasoning, seasoning salt, black pepper, and any optional ingredients.
- Loosen the skin of the turkey and spread the garlic butter underneath the skin and on top of the bird. It's even better if you can do this the day before and let the turkey sit with the seasoning overnight.
- Add water to the bottom of the crockpot (this is optional but helps keep the meat moist).
- Place the turkey in the crockpot and cook for 3-4 hours on high or 7-8 hours on low, until an internal temperature of 170 degrees F is reached in the thickest part of the breast and 180 degrees F in the thigh.
- Move the turkey to a roasting pan if you want to brown the skin. Melt the remaining garlic butter and brush it over the skin. Broil for 5-8 minutes, keeping a close eye on it.
- Let the turkey rest for 10-20 minutes before slicing.
- To make gravy, strain the juices from the crockpot into a small pot. Whisk together broth and corn starch and whisk into the drippings. Cook over medium-high heat, stirring frequently, until slightly thickened. Taste and season as needed.
Tips:
- This recipe works best with a small turkey, but you can use a larger bird if your crockpot is big enough.
- If your crockpot doesn't have a lid or if the lid doesn't fit with a larger turkey, you can cover it with foil.
- For leftovers, remove all the meat from the bones and store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
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How to get a golden exterior
To get a golden exterior, you can follow these steps:
First, melt some garlic butter. You can do this by taking some of the garlic butter you used on the turkey and letting it melt. Alternatively, you can use butter or olive oil.
Next, brush the melted butter over the skin of the turkey. You can also rub butter under the skin of the turkey.
Finally, broil the turkey for 5-8 minutes. Keep a close eye on the turkey to make sure it doesn't burn.
Your turkey should now have a golden exterior. You can then serve the turkey with gravy.
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How to store leftovers
Storing leftovers is an important step to ensure that your delicious crockpot turkey meal can be enjoyed safely at a later time. Here's a guide on how to store and preserve your leftover turkey and sides:
Firstly, it's essential to work quickly after your meal to prevent bacterial growth. Within two hours of the meal, package and store all the leftovers. Start by dividing the leftover turkey into smaller portions. Cut the meat into slices or shred it, ensuring it's in a manageable quantity for future meals. Place the divided portions into shallow, airtight containers. You can also use heavy-duty aluminum foil or plastic wrap designed for food storage. Make sure the containers are suitable for refrigerator and freezer storage.
When storing, separate the turkey meat from other dishes like stuffing and gravy. This ensures the flavors don't mix and you can use the meat more versatilely in future meals. Place the containers in the refrigerator, making sure they're well-spaced to allow cold air to circulate, ensuring even cooling. The refrigerator should be set below 40 degrees Fahrenheit to safely store leftovers.
For long-term storage, freezing is ideal. Place the containers with the divided turkey portions into the freezer. Use frozen turkey within 2-6 months for best quality. You can also freeze sides like gravy and stuffing, ensuring they're in airtight containers. Label and date all containers before placing them in the freezer.
Leftovers should be consumed within 3-4 days of refrigeration. When reheating, ensure the food reaches an internal temperature of 165 degrees Fahrenheit. Use a food thermometer to check. You can reheat leftovers in the microwave, oven, or stovetop, ensuring they're heated thoroughly and evenly.
Some items are not suitable for freezing, like yogurt, sour cream, and mayonnaise-based salads. Consume these perishable items within the first few days of refrigeration. Also, remember to practice good food safety habits when handling leftovers. Wash your hands before handling food and after touching raw turkey. Keep your kitchen surfaces clean and sanitized to prevent cross-contamination.
By following these storage instructions, you can safely enjoy your crockpot turkey leftovers, reducing food waste and creating new meals from your delicious slow-cooked feast.
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What to do if your turkey is too big for the crockpot
If your turkey is too big for your crockpot, there are a few things you can try. Firstly, place the turkey in the crockpot with the flat side down. If you are using any marinades, pour them over the turkey now. Then, take some heavy-duty aluminium foil and cover the meat generously, ensuring that the foil hangs over the sides of the crockpot. Finally, crimp the foil to the crockpot rim, creating a tight seal. You can then cook the turkey for the usual amount of time.
If you don't want to use this method, there are a few other options to consider. You could try squashing the lid down onto the crockpot, although this may cause the broth to spill over as it cooks, as one user found. Alternatively, you could cut the turkey into smaller pieces and cook it in batches. This way, you can ensure that the meat is cooked evenly and thoroughly.
Another option is to use a larger crockpot or slow cooker. If you have access to a bigger crockpot, you can try cooking the whole turkey in that. This will ensure that the meat has enough space to cook evenly and that you don't have to worry about spillage or uneven cooking.
Finally, you could consider cooking the turkey in the oven or another cooking appliance. This may require a different recipe or cooking time, but it can ensure that the turkey is cooked thoroughly and safely.
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How to make gravy
Cooking a turkey in a crock pot is a great way to ensure the meat stays moist and tender. The slow-cooking method is forgiving, so you don't need to be precise with the cooking time. Plus, you can use the juices to make a delicious gravy. Here is a step-by-step guide on how to make gravy after cooking a turkey in a crock pot:
Preparing the Juices
After cooking your turkey in the crock pot, remove the bird and set it aside to rest before carving. You should be left with juices in the pot. These juices are full of flavour and can be used to make a tasty gravy. If you're worried about there not being enough juices, you can add some water to the crock pot while cooking the turkey to ensure there is enough liquid.
Straining the Juices
Before making the gravy, it's important to strain the juices to remove any solid bits. Place a fine-mesh strainer over a bowl and pour the juices through it to catch any unwanted pieces. This will ensure your gravy has a smooth and silky texture.
Making the Gravy
To make the gravy, you can use a variety of thickening agents such as flour or corn starch, or even a butter and flour mixture known as a roux. For every cup of strained turkey dripping, you will need about 1 tablespoon of thickening agent.
First, melt butter in a saucepan over medium heat. Add your chosen thickening agent and whisk continuously for a few minutes to create a paste. Slowly add the strained turkey drippings, whisking constantly to combine. Bring the mixture to a low boil and cook until the gravy reaches your desired thickness.
Seasoning and Serving
Once your gravy has reached the desired consistency, it's time to season it. Add salt and pepper to taste. You can also add other seasonings like sage or poultry seasoning to enhance the flavour. Serve the gravy alongside your crock pot turkey for a delicious and moist meal.
By following these steps, you can create a mouth-watering gravy to accompany your crock pot turkey. Enjoy!
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Frequently asked questions
Cooking time depends on the weight of the turkey and the temperature setting. For example, a 6.5-pound turkey cooked on high for 4 hours or a 10-pound turkey cooked on low for 8 hours.
The turkey is done when it reaches an internal temperature of 165°F to 190°F.
Adding water to the bottom of the crockpot can help keep the turkey moist. Bone-in turkey breasts are also less likely to dry out than boneless.
