Slow-roasted turkey is marvelously tender, with meat that literally falls off the bone and golden, rich, golden-brown skin. Its an easy, hands-off way to prepare turkey and yields consistently excellent results.
Cooking a turkey can be intimidating, especially for holiday meals like Thanksgiving. Many home cooks struggle with getting the turkey cooked through without drying it out. The traditional method of roasting a turkey requires constant basting and monitoring to ensure it turns out moist and flavorful. But is there a better, easier way to cook turkey? Slow cooking is an excellent alternative that produces amazingly tender and juicy results every time.
The Benefits of Slow Cooking Turkey
Slow cooking offers several advantages over roasting:
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Requires less active cooking time. Once assembled in the slow cooker the turkey cooks unattended for hours. No basting or checking the temperature needed.
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Distributes moisture evenly. The gentle moist heat of the slow cooker infuses flavor and keeps the turkey incredibly moist.
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Allows for more oven space. Free up your oven on busy holidays by using a slow cooker instead. You can bake sides and pies while it cooks the turkey.
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Adds flavor. Spices, herbs, veggies, and broth cook right in the pot, seasoning the turkey from the inside out.
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Prevents drying out. Low, indirect heat and steam prevent the delicate breast meat from drying as easily as traditional high heat roasting.
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Forgiving method. Slow cooking provides a longer window of doneness so it’s harder to overcook.
How to Slow Cook a Turkey
Slow cooking a turkey is surprisingly simple. Follow these easy steps for foolproof results:
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Choose an Appropriately Sized Bird. Look for a turkey that fits comfortably in your slow cooker with a bit of room to spare. Allow 1 pound of turkey per person. An 8-10 lb bird fits well in a 6-7 quart cooker.
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Thaw Safely. Leave the wrapped turkey in the fridge for 24 hours per 4-5 lbs. Thaw larger birds in a cold water bath, changing the water every 30 minutes.
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Remove Giblets. Check the inner cavities and remove the bag of giblets and neck. Reserve for gravy or discard.
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Dry Brine (Optional). For extra moisture and flavor, dry brine the turkey in the fridge up to 2 days before cooking. Rub salt, spices, and herbs all over.
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Prep Aromatics. Gather aromatics like onions, garlic, carrots, celery, apples, oranges, rosemary, thyme, etc. Place some inside the cavity.
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Season the Turkey. Coat the turkey liberally inside and out with olive oil and seasonings of your choice. Get into all the nooks and crevices.
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Load the Slow Cooker. Place aromatics in the bottom of the slow cooker. Add 1 cup broth. Place seasoned turkey breast side up on top.
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Cook on Low. Cover and cook for 8-10 hours on low until the thickest part of breast meat reaches 165°F.
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Rest and Carve. Carefully transfer turkey to a cutting board to rest for 20-30 minutes before carving.
Tips for the Best Slow Cooked Turkey
Follow these tips and tricks for a perfect slow cooked turkey every time:
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Use a thermometer to check doneness – breast should reach 165°F. If under, quickly finish in a 350°F oven.
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Let the turkey rest before carving so juices redistribute. Tent loosely with foil to keep warm.
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For crisper skin, remove turkey from the slow cooker and broil for a few minutes. Watch closely to avoid burning.
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Make gravy from the flavorful broth left behind. Use a fat separator to remove excess fat first.
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If the turkey extends above the slow cooker, cover with foil instead of the lid. This allows it to cook evenly.
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For moist, flavorful stuffing, cook it separately in a casserole dish. Do not stuff the turkey cavity.
Frequently Asked Questions
Still unsure about slow cooking turkey? Here are answers to some common questions:
Is it safe to slow cook a turkey?
Yes, turkey can be safely cooked in a slow cooker if the internal temperature reaches 165°F. It passes through the bacterial “danger zone” quickly enough.
How long does it take to slow cook a whole turkey?
Cook times vary based on the size of the bird, but plan for 8-10 hours on low. A 12-14 lb turkey takes 10-12 hours. Use a thermometer for exact doneness.
What size turkey fits in a 6-7 quart slow cooker?
An 8-10 lb turkey will fit nicely in a 6-7 quart model. Shape will be a tighter fit than a traditional roasting pan.
Can I stuff a slow cooked turkey?
Stuffing cooked inside poultry can be unsafe. For food safety, cook stuffing in a casserole dish and use aromatics inside the turkey instead.
Should I baste or tent the turkey while slow cooking?
No basting or tenting required! The moist heat and steam does this work for you. Just close the lid and let the slow cooker work its magic.
For Deliciously Moist Turkey, Go Low and Slow
During the holidays, skip the roast and opt for slow cooked turkey instead. The gentle, indirect heat tenderizes the meat and keeps it unbelievably juicy. Follow the simple method above for foolproof results every time. Give your oven and yourself a break this season! Once you slow cook a turkey, you may never go back to roasting again.
Why roast a turkey overnight?
To slow roast a turkey, youll bake it in a very slow oven over a period of several hours – typically 8 to 12, depending on the size of the bird. And this long, slow process results in impossibly tender meat that literally falls off the bone, a golden, deep flavor, and crisp brown skin.
Even better, its a fairly hands-off approach and that means you have more time to spend with friends and family. And youll have plenty of time to whip up sides, put the final touches on dessert, and set the table.
Slow-roasting is a simple, easy process that requires little active time in the kitchen. However, because it takes so long for the turkey to cook through, youll need to carefully plan when you first put it in the oven.
Allow about 6 hours total for a medium-sized bird. If you have a large bird, and plan to eat early in the day, you may need to wake in the wee hours of the morning to get your bird ready on time. Or, if you plan to serve it in the evening, youll start the bird by noon.
The recommended temperature for roasting turkey is 325 F; however, slow-roasting poultry was once common practice. And it was a popular way to cook turkey until recently. Many earlier generations grew up roasting their turkeys overnight in the oven.
Most bacteria on your bird will rest on its surface areas, not deep in the meat. Remember the “danger zone” for food-borne illness is 41 to 130 F. So make sure that your turkey comes to 135 F within about 4 hours and 165 F before you serve. In 2008, researchers found that slow-roasted birds were safe to eat (1).
To ensure your bird stays safely within those temperature windows, choosing small to medium birds works best. I recommend using a higher temperature and different techniques for very large birds. This maple-brined turkey recipe works well.
Tips for a perfect bird
- Choose small to medium birds (12 – 16 pounds), as larger birds risk taking too long to come to safe temperatures.
- Stuff your turkey with herbs, lemons, and onions. Herbs, lemons, and onions give your turkey flavor and keep it moist.
- Bake your stuffing on the side instead of in the bird.
- Mind the internal temperature. The internal temperature of your bird should reach 165 F when taken from the thigh for safety.
- Its okay to cook the bird over temperature. The meat will seize and then yield and become even more tender as it cooks, so I typically cook my bird to 180 F.
- Tent the bird with foil if you notice it browning too quickly.
- If you find the turkey cooking too quickly, you can reduce the heat to 225 F.
- Allow it to rest before serving. Your turkey will need to rest for about 40 minutes to stay moist. Thats just enough time to warm up your sides in the oven.
- Serve the turkey with plenty of sides like sourdough stuffing, cranberry mandarin relish, maple-glazed root vegetables, and a nice autumn fruit salad.
- Use your leftovers for turkey bone broth and turkey and wild rice soup.
- If your wine and liquid ingredients evaporate in the pan, add more wine, stock, or water.