Crock Pot Turkey: Imagine sinking your teeth into succulent, fall-off-the-bone turkey, infused with savory herbs and spices, without the stress of hovering over a hot oven all day. Sounds too good to be true? It’s not! This recipe unlocks the secret to a perfectly cooked, incredibly moist turkey, all thanks to the magic of your slow cooker.

Turkey, of course, holds a special place in American culinary tradition, particularly during Thanksgiving. But let’s be honest, roasting a whole turkey can be intimidating. The fear of a dry, unevenly cooked bird looms large. That’s where the Crock Pot Turkey comes to the rescue.

People adore this method for several reasons. First, the slow cooking process ensures maximum moisture retention, resulting in a turkey that’s unbelievably tender. Second, it frees up your oven for other holiday dishes, making meal preparation much more manageable. And third, the hands-off approach allows you to relax and enjoy the festivities while your turkey practically cooks itself. The aroma alone, slowly permeating your home, is enough to make everyone’s mouth water. Get ready to experience the easiest, most delicious turkey you’ve ever had!

Ingredients:

1 (10-14 pound) whole turkey, thawed
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups chicken broth
1 cup dry white wine (optional, can substitute with more chicken broth)
2 tablespoons dried poultry seasoning
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter, melted
Fresh herbs for garnish (optional, such as rosemary, thyme, sage)

Preparing the Turkey:

Thawing is Key: Make absolutely sure your turkey is completely thawed before you even think about putting it in the crock pot. This can take several days in the refrigerator, so plan ahead! A good rule of thumb is about 24 hours of thawing time for every 5 pounds of turkey. You can also thaw it in cold water, changing the water every 30 minutes, but this requires constant attention.
Rinse and Dry: Once thawed, remove the turkey from its packaging. Rinse it thoroughly inside and out under cold running water. Pat it completely dry with paper towels. This step is crucial for getting that nice, slightly crispy skin (as crispy as you can get in a crock pot, anyway!).
Remove Giblets: Check the cavity of the turkey for the giblet bag and neck. Remove and discard (or save for gravy, if you’re feeling ambitious!).
Prepare the Aromatics: In a large bowl, combine the poultry seasoning, thyme, rosemary, sage, salt, and pepper. This is your flavor bomb!
Season the Turkey: Rub the olive oil all over the turkey, both inside and out. Then, generously sprinkle the spice mixture all over the turkey, making sure to get into all the nooks and crannies. Don’t be shy! The more seasoning, the more flavorful the turkey will be.

Preparing the Crock Pot:

Chop the Vegetables: Chop the onion, carrots, and celery into roughly equal-sized pieces. These will form a bed for the turkey and add tons of flavor to the broth.
Sauté the Vegetables (Optional, but Recommended): While not strictly necessary, sautéing the vegetables before adding them to the crock pot will enhance their flavor. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Create a Vegetable Bed: Place the sautéed (or raw) vegetables in the bottom of the crock pot. This will elevate the turkey slightly, preventing it from sitting directly in the broth and ensuring even cooking.

Cooking the Turkey:

Position the Turkey: Carefully place the seasoned turkey on top of the vegetable bed in the crock pot. If your turkey is too large to fit completely, don’t force it! You might need to cut it in half or use a larger crock pot. The turkey should fit snugly, but not be crammed in.
Add the Liquid: Pour the chicken broth and white wine (if using) over the turkey. The liquid should come up about halfway up the sides of the turkey. If needed, add a little more chicken broth to reach this level.
Cook on Low: Cover the crock pot and cook on low for 6-8 hours, or until the turkey is cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C). Use a meat thermometer to check the temperature.
Basting (Optional): While not essential, basting the turkey with the juices from the crock pot every couple of hours can help keep it moist. Open the lid carefully and use a spoon or baster to scoop up the juices and pour them over the turkey.
Checking for Doneness: The best way to ensure the turkey is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The turkey is done when the internal temperature reaches 165°F (74°C). The juices should also run clear when you pierce the thigh with a fork.

Finishing Touches:

Carefully Remove the Turkey: Once the turkey is cooked through, carefully remove it from the crock pot. This can be a bit tricky, as the turkey will be very tender and may fall apart easily. Use two large spatulas or a turkey lifter to transfer it to a carving board.
Rest the Turkey: Let the turkey rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful turkey. Cover it loosely with foil to keep it warm.
Crisp the Skin (Optional): If you want to crisp up the skin, you can transfer the turkey to a roasting pan and broil it in the oven for a few minutes. Watch it very carefully, as it can burn quickly. Brush the turkey with the melted butter before broiling for extra flavor and browning.
Make Gravy (Optional): While the turkey is resting, you can make gravy from the juices in the crock pot. Strain the juices through a fine-mesh sieve to remove any solids. Skim off any excess fat. In a saucepan, whisk together 1/4 cup of cornstarch with 1/2 cup of cold water. Bring the strained juices to a simmer over medium heat. Slowly whisk in the cornstarch slurry and cook until the gravy has thickened, about 2-3 minutes. Season with salt and pepper to taste.
Carve and Serve: Carve the turkey and serve with your favorite side dishes. Garnish with fresh herbs, if desired.

Tips and Tricks for the Perfect Crock Pot Turkey:

Choose the Right Size Turkey: Make sure your turkey will fit in your crock pot! A 6-quart or larger crock pot is recommended for a 10-14 pound turkey. If your turkey is too large, you may need to cut it in half or use a larger crock pot.
Don’t Overcrowd the Crock Pot: Overcrowding the crock pot can prevent the turkey from cooking evenly. If your turkey is too large, consider cooking it in two pieces.
Use a Meat Thermometer: The best way to ensure the turkey is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The turkey is done when the internal temperature reaches 165°F (74°C).
Don’t Open the Lid Too Often: Opening the lid of the crock pot too often can release heat and prolong the cooking time. Try to resist the urge to peek!
Adjust Cooking Time as Needed: Cooking times can vary depending on the size of the turkey and the type of crock pot. Check the turkey for doneness after 6 hours and adjust the cooking time as needed.
Add More Vegetables: Feel free to add other vegetables to the crock pot, such as potatoes, sweet potatoes, or parsnips. Just be sure to chop them into roughly equal-sized pieces so they cook evenly.
Use Different Herbs and Spices: Experiment with different herbs and spices to create your own unique flavor profile. Some other options include paprika, garlic powder, onion powder, and chili powder.
Make it Ahead: You can cook the turkey in the crock pot the day before and then carve it and reheat it before serving. This can save you time and stress on Thanksgiving Day.
Save the Bones for Stock: Don’t throw away the turkey bones! Use them to make a delicious and flavorful turkey stock. Simply simmer the bones in a large pot with water, vegetables, and herbs for several hours.

Troubleshooting:

Turkey is not cooking fast enough: Ensure your crock pot is functioning correctly. Avoid opening the lid frequently. If necessary, increase the heat to high for the last hour, but monitor closely to prevent burning.
Turkey is drying out: Baste the turkey more frequently with the juices from the crock pot. You can also add more chicken broth to the crock pot.
Turkey skin is not crispy: The crock pot method doesn’t typically result in crispy skin. For crispier skin, transfer the turkey to a roasting pan and broil it in the oven for a few minutes after

Conclusion:

So there you have it! This Crock Pot Turkey recipe is truly a game-changer, especially if you’re looking for a stress-free and incredibly flavorful way to enjoy turkey. Forget the hours of basting and oven-watching this method delivers a moist, tender, and utterly delicious bird with minimal effort. I know, it sounds too good to be true, but trust me, it’s not! The slow cooking process allows the turkey to baste itself in its own juices, resulting in a level of succulence you simply can’t achieve with traditional roasting.

But why is this recipe a must-try? Beyond the ease of preparation, it’s the flavor that truly sets it apart. The combination of herbs, spices, and broth creates a symphony of savory goodness that permeates every single bite. Plus, freeing up your oven means you can focus on all the other delicious side dishes that make Thanksgiving (or any turkey dinner!) complete. Think perfectly roasted vegetables, creamy mashed potatoes, and tangy cranberry sauce all without the oven juggling act!

Now, let’s talk serving suggestions and variations. Of course, you can serve this Crock Pot Turkey just as it is, carved and presented beautifully on a platter. But don’t be afraid to get creative! Shredded turkey is fantastic in sandwiches, salads, or even tacos. You can also use the leftover turkey to make a hearty turkey pot pie or a comforting turkey noodle soup. The possibilities are endless!

For variations, consider adding different herbs and spices to customize the flavor profile to your liking. A touch of smoked paprika can add a smoky depth, while a pinch of red pepper flakes can provide a subtle kick. You can also experiment with different types of broth chicken broth, vegetable broth, or even a combination of both can work beautifully. And if you’re feeling adventurous, try adding some chopped apples or cranberries to the crock pot for a touch of sweetness and tartness.

Here are a few more ideas to get your culinary creativity flowing:
- Turkey Gravy: Don’t forget to use the flavorful juices from the crock pot to make a delicious gravy! Simply strain the juices, skim off any excess fat, and thicken with a cornstarch slurry.
- Turkey Stock: Save the turkey carcass to make a rich and flavorful turkey stock. It’s perfect for soups, stews, and sauces.
- Turkey Sliders: Shred the turkey and serve it on slider buns with cranberry sauce and a dollop of mayonnaise for a fun and festive appetizer.
- Turkey Quesadillas: Combine shredded turkey with cheese, black beans, and salsa for a quick and easy weeknight meal.
I truly believe that this Crock Pot Turkey recipe will become a staple in your kitchen. It’s simple, delicious, and incredibly versatile. So, what are you waiting for? Give it a try! I’m confident that you’ll be amazed by the results.

And most importantly, I’d love to hear about your experience! Did you try the recipe? What variations did you make? What did your family and friends think? Share your thoughts and photos in the comments below. I can’t wait to see your culinary creations and hear your feedback. Happy cooking!

Don’t forget to rate the recipe and share it with your friends and family who might be looking for an easier way to cook a turkey. Let’s spread the word about this amazing Crock Pot Turkey method and make turkey dinners a breeze for everyone!
Crock Pot Turkey: The Easiest Thanksgiving Dinner Ever

Slow-cooked to perfection, this crock pot turkey recipe delivers a moist and flavorful Thanksgiving centerpiece with minimal effort.

Prep Time30 minutes

Cook Time360 minutes

Total Time510 minutes

Category: Dinner

Yield: 8-12 servings

Save This Recipe

Ingredients
- 1 (10-14 pound) whole turkey, thawed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 1 cup dry white wine (optional, can substitute with more chicken broth)
- 2 tablespoons dried poultry seasoning
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter, melted
- Fresh herbs for garnish (optional, such as rosemary, thyme, sage)
Instructions
1. Ensure turkey is completely thawed (24 hours per 5 lbs in refrigerator).
2. Rinse turkey inside and out with cold water. Pat dry with paper towels.
3. Remove giblet bag and neck from the turkey cavity.
4. In a bowl, combine poultry seasoning, thyme, rosemary, sage, salt, and pepper.
5. Rub olive oil all over the turkey, inside and out. Sprinkle spice mixture generously over the turkey.
6. Chop onion, carrots, and celery.
7. Sauté vegetables in olive oil over medium heat until softened (5-7 minutes). Add garlic and cook for 1 minute.
8. Place vegetables in the bottom of the crock pot.
9. Place seasoned turkey on top of the vegetable bed in the crock pot.
10. Pour chicken broth and white wine (if using) over the turkey. Liquid should come halfway up the sides.
11. Cover and cook on low for 6-8 hours, or until the internal temperature of the thigh reaches 165°F (74°C).
12. Baste the turkey with juices every couple of hours.
13. Use a meat thermometer to ensure the thigh reaches 165°F (74°C). Juices should run clear.
14. Carefully remove the turkey from the crock pot to a carving board.
15. Let the turkey rest for 15-20 minutes, covered loosely with foil.
16. Broil the turkey in the oven for a few minutes, brushed with melted butter. Watch carefully.
17. Strain crock pot juices, skim fat. Whisk cornstarch with cold water. Simmer juices, whisk in cornstarch slurry, and cook until thickened. Season with salt and pepper.
18. Carve the turkey and serve with side dishes. Garnish with fresh herbs.
Notes
- Choose the right size turkey for your crock pot (6-quart or larger recommended for a 10-14 pound turkey).
- Use a meat thermometer to ensure doneness.
- Don’t open the lid too often.
- Adjust cooking time as needed.
- Basting helps keep the turkey moist.
- Crisping the skin under the broiler is optional.
- Save the bones for stock.

Crock Pot Turkey: The Easiest Thanksgiving Dinner Ever