Optimal Hot Holding: Mastering The Art Of Crock-Pot Turkey Perfection

Turkey is a staple for many holiday feasts, but it can be tricky to get it just right. The good news is that cooking turkey in a crockpot is a simple, stress-free way to ensure your bird comes out juicy and tender. Here's everything you need to know about how long you can hot hold turkey in a crockpot.

The beauty of cooking turkey in a crockpot is that it's a forgiving method that doesn't require constant monitoring. A good rule of thumb is to allot 30 minutes of cooking time per pound of turkey when using a crockpot. So, for example, an 8-pound turkey will take about 4 hours to cook on high or 8 hours on low. However, it's always best to use a meat thermometer to check that the internal temperature of your turkey has reached 165°F in the thickest part of the breast and 180°F in the thigh. This will ensure that your turkey is cooked safely and thoroughly.

If you're short on time, you can speed up the cooking process by cutting your turkey into smaller pieces before placing it in the crockpot. Alternatively, you can cook a turkey breast instead of a whole bird, which will reduce the cooking time significantly.

Once your turkey is cooked, you can keep it warm in the crockpot for a couple of hours by switching the setting to low or warm. This way, you can ensure your turkey stays hot and juicy until it's time to serve.

Turkey prep

Thawing

Give your turkey adequate time to thaw. Whole turkeys require one day in the refrigerator for every 4 lbs to thaw completely. For example, an 8-pound turkey will take about 2 days.

Seasoning

You can season your turkey in a variety of ways. One option is to make a garlic butter by mixing butter, garlic powder, Italian seasoning, seasoning salt, and black pepper. Loosen the skin of the turkey and spread the garlic butter under the skin and on top. If possible, do this the day before and let the turkey sit with the seasoning overnight. You can also add aromatics and vegetables such as apples, oranges, onions, celery, carrots, garlic, and fresh herbs to the turkey's cavity.

Cooking

Place the turkey in the crock pot/slow cooker. If your turkey is too large, you can cover the top with aluminum foil instead of the lid. Set the slow cooker on low and cook for 7-8 hours on low or 3-4 hours on high, until an internal temperature of 170 degrees Fahrenheit is reached in the thickest part of the breast and 180 degrees Fahrenheit in the thigh.

Crisping the Skin

If you want crispy skin, you can broil the turkey in the oven for a few minutes at the end of its cooking time. Simply remove the turkey from the slow cooker, transfer it to a roasting pan or baking sheet, and put it under the broiler for 3-5 minutes until the skin is crisp.

Making Gravy

Don't discard the juices from the slow cooker! You can use them to make a delicious gravy. Strain the juices into a saucepan and bring to a simmer. Cook until slightly thickened, then season to taste.

Crock pot setup

Step 1: Prepare the Turkey

Give your turkey enough time to thaw. Whole turkeys require one day in the refrigerator for every 4 lbs to thaw completely. For an 8-pound turkey, you'll need about 2 days. You can thaw the turkey right in your crockpot to reduce cleanup.

Step 2: Make the Garlic Butter (Optional)

If you want to add extra flavour to your turkey, make a garlic butter by mixing butter with garlic powder, Italian seasoning, seasoning salt, and black pepper. Loosen the skin of the turkey and spread the garlic butter under the skin and on top. You can do this the day before cooking and let the turkey sit with the seasoning overnight.

Step 3: Prepare the Crockpot

Line your crockpot with a slow cooker liner, which will make cleanup easier. If you don't have a liner, you can spray the crockpot with cooking spray or rub the inside with butter.

Step 4: Stuff the Turkey

Remove the giblets from the turkey cavity. Stuff the cavity with aromatics and vegetables such as apple slices, oranges, celery, carrots, garlic, onions, and fresh herbs. You can also add these ingredients to the bottom of the crockpot if they don't all fit in the cavity.

Step 5: Season the Turkey

Drizzle the turkey with olive oil or vegetable oil. Sprinkle salt, pepper, and garlic powder all over the turkey, rubbing it in to coat the entire bird.

Step 6: Place the Turkey in the Crockpot

Place the seasoned turkey on top of the vegetables in the crockpot. Set the slow cooker on low and cover with the lid.

Step 7: Cook the Turkey

Cook the turkey on LOW for 8 to 9 hours. The exact cooking time will depend on the size of your turkey and the temperature of your slow cooker. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165 degrees Fahrenheit.

Step 8: Crisp the Skin (Optional)

If you want crispy skin, remove the turkey from the slow cooker and place it in a roasting pan or baking sheet. Brush with melted garlic butter and put it under the broiler for 3-5 minutes until the skin is crisp.

Step 9: Make Gravy (Optional)

Don't discard the juices and drippings in the slow cooker! You can use them to make delicious homemade gravy. Simply strain the juices into a pot, whisk in broth and cornstarch, and cook over medium-high heat until thickened.

Cooking times

For those who want to ensure their turkey has a crispy skin, it is recommended to finish the bird off in the oven. Simply remove the turkey from the crockpot and place it in a roasting pan. Melt some reserved garlic butter and brush it over the turkey, then broil for 3-5 minutes or until the skin is lightly browned. This step is not necessary if you plan on serving the turkey without the skin, as soggy skin is unappetizing.

It is also important to note that the size of the crockpot will determine how large of a turkey can be cooked. A 6-quart slow cooker is typically suitable for a 9-pound turkey, while a larger bird may require a bigger slow cooker. Additionally, it is recommended to use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.

Some recipes suggest cooking the turkey on high for 3-4 hours or on low for 7-8 hours until an internal temperature of 170°F is reached in the thickest part of the breast and 180°F in the thigh. However, it is worth noting that cooking times may vary depending on the slow cooker, and it is always best to check the internal temperature of the turkey to ensure it is cooked safely.

Another tip for achieving a juicy and tender turkey is to cook the breast side down. This allows the juices to accumulate in the breast meat, keeping it moist. Additionally, using a slow cooker liner can make cleanup easier and help to retain moisture.

Internal temperature

The internal temperature of a turkey is a crucial factor in determining whether it is safe to eat. When cooking a turkey in a crockpot, it is essential to use a meat thermometer to ensure that the meat reaches the optimal internal temperature. The US Department of Agriculture (USDA) recommends that poultry, including turkey, be cooked to a minimum internal temperature of 165°F (74°C) to prevent foodborne illnesses.

To check the internal temperature of a turkey, insert a meat thermometer into the thickest part of the breast and thigh, making sure not to touch the bone. The turkey is cooked when the thermometer reads 170°F in the breast and 180°F in the thigh. It is important to note that the temperature may vary slightly depending on the size and cut of the turkey, as well as the specific crockpot or slow cooker being used.

When cooking a turkey in a crockpot, it is important to remember that it will continue to cook even after being removed from the heat source. This is known as carry-over cooking. Therefore, it is recommended to remove the turkey from the crockpot when it reaches an internal temperature of around 160°F, as the temperature will continue to rise by about 5°F while resting. This helps ensure that the turkey remains juicy and tender.

Additionally, when cooking a turkey breast in a crockpot, it is advisable to cook it breast side down to allow the juices to accumulate in the breast meat, resulting in a juicier and more flavorful turkey.

Moreover, slow cookers are quite forgiving when it comes to cooking time. Even if the turkey is left in the crockpot for an hour or two longer than necessary, it will still be moist and tasty. This is because slow cooking at low temperatures reduces the risk of drying out the meat.

In conclusion, achieving the optimal internal temperature is crucial for food safety and ensuring that your turkey is juicy and tender. By using a meat thermometer and following recommended cooking times and temperatures, you can ensure that your crockpot turkey turns out perfectly every time.

Resting and serving

Once your turkey is cooked, it's important to let it rest for a while before serving. This will ensure that the meat is juicy and tender. The amount of resting time depends on the size of the bird, but it's usually around 10 to 20 minutes. You can also make a delicious gravy with the juices that are left in the slow cooker.

If you want to keep your turkey warm and juicy after cooking, you can place it in a deep pan with the pan juices, add some broth or salted water, and keep it covered in an oven set to 250 degrees Fahrenheit. You can also use a crockpot and set it to low heat. Make sure the turkey is not cold when you add it to the crockpot.

If you want to get crispy skin on your slow-cooked turkey, you can broil it in the oven for a few minutes at the end of its cooking time. Simply remove the turkey from the slow cooker and place it in a roasting pan or baking sheet. Put it under the broiler for 3 to 5 minutes, or until the skin is crisp to your liking.

Now you're ready to serve your juicy, tender, and delicious slow-cooked turkey! Carve the turkey and serve it with the warm gravy on the side. Enjoy!

Frequently asked questions