How to Slow Cook a Turkey for Maximum Juiciness and Flavor

Slow cooking a turkey is a great way to ensure it turns out juicy, flavorful and tender every time. Compared to traditional high-heat roasting, slow cooking allows the turkey to cook gently over many hours, resulting in meltingly tender meat and infusing it with aromatics and spices.

There are a few different methods for slow cooking a turkey, including oven roasting low and slow, using a slow cooker or multicooker, or even cooking it sous vide Each technique has its own benefits and allows you to customize your turkey flavor in unique ways.

Benefits of Slow Cooking Turkey

Here are some of the main advantages of slow cooking turkey versus high-heat roasting:

• Juicier and more tender meat: The long, gentle cook time allows the turkey connective tissue to break down fully, resulting in very moist and tender meat. There is less risk of overcooking and drying out the breast meat.

• Better flavor infusion: Cooking low and slow gives more time for the turkey to absorb flavors from any rubs, herbs, spices or other aromatics.

• Easier on the cook: With a slow cook, there is no need to constantly baste the turkey or fret over getting the perfect roast. Once it’s in, you can relax until it’s done.

• Cooks more evenly: The turkey cooks through gradually and evenly, with less risk of overcooking outer areas before the middle is done.

• Frees up oven space: Using a slow cooker, multicooker or sous vide means the oven is free for sides dishes and other items.

Oven Roast Method

One easy technique is to simply slow roast the turkey in the oven at a low temperature for many hours.

• Prep turkey: Remove giblets, rinse turkey, and pat dry. Rub all over with softened butter or oil and season generously inside and out with salt and pepper. Stuff cavity with lemon, herbs, onions, garlic or other aromatics of choice.

• Slow roast: Place turkey on a rack in a roasting pan and roast at 200-250°F for 8-12 hours, until breast meat registers 165°F and thighs 175°F. Baste occasionally with pan drippings.

• Finish and rest: Increase temperature to 400°F for the last 30-60 minutes until the skin is nicely browned. Let rest 30 minutes before carving.

The low oven temperature gently cooks the turkey while the butter or oil keeps it basted. Be sure to use a meat thermometer to check for doneness. Plan for roughly 10-15 minutes per pound at 200-250°F.

Slow Cooker or Multicooker

Using a slow cooker or multicooker like the Instant Pot is very handy, as it frees up oven space.

• Prep turkey: Rinse turkey, pat dry, and rub all over with herbs and spice rub. Place aromatics like onions, garlic, lemon in the cavity.

• Slow cook: Place turkey breast-side up on a trivet or rack in the slow cooker or multicooker inner pot. Add 1 cup broth to the bottom. Cook on LOW for 7-9 hours until done.

• Finish: Transfer to a sheet pan and broil 10 minutes to crisp the skin.

The moist environment of the slow cooker or multicooker steam-cooks the turkey gently for ultimate tenderness. Cook time is roughly 8-10 hours on LOW or 4-5 hours on HIGH.

Sous Vide Method

Cooking the turkey sous vide – vacuum sealed in a water bath at a precise low temperature – takes the guesswork out of getting it perfect.

• Prep turkey: Dry turkey thoroughly, rub with spices and aromatics, and seal in a sous vide bag.

• Slow cook: Cook in water bath at 145°F for 12-24 hours until breast is 145°F and thighs 155°F.

• Finish: Remove turkey from bag and pat dry. Quickly brown the skin in a hot skillet with oil or under the broiler.

The extended sous vide cook time results in ridiculously moist, tender turkey throughout. The main advantage is being able to hold the temperature right where you want it.

Flavoring and Stuffing Ideas

Here are some tasty ways to flavor and stuff your slow cooked turkey:

• Herb rubs: Blend fresh or dried herbs like rosemary, thyme, sage, oregano, garlic, lemon zest, olive oil, salt and pepper.

• Spice rubs: For bolder flavor, make a rub with spices like paprika, cumin, chili powder, ginger, mustard, brown sugar, cayenne.

• Compound butter: Blend softened butter with citrus zest, herbs, minced garlic, spices, maple syrup, etc.

• Aromatic stuffing: Stuff the cavity with quartered lemons, onions, garlic cloves, fresh herbs, chopped apples or pears.

• Edible stuffing: Sausage and sage stuffing or wild rice and cranberry stuffing add delicious flavor.

Carving and Serving Slow Cooked Turkey

Allow the cooked turkey to rest for 30 minutes before carving. This allows the juices to redistribute through the meat.

Carve the turkey by first removing the legs and wings, then slicing the breast meat. Be sure to pour any collected juices over the carved meat. The thigh and leg meat as well as the wings will likely fall right off the bone after the long cook time.

Accompany the turkey with classic Thanksgiving or holiday sides like mashed potatoes, gravy, stuffing, cranberry sauce, roasted vegetables, biscuits, etc.

Leftover slow cooked turkey also makes amazing sandwiches, soups, casseroles, and more for days after!

Troubleshooting Common Turkey Issues

Even with slow cooking, there can be some potential pitfalls. Here are some common turkey troubles and how to avoid them:

• Not fully cooked: Always use a meat thermometer to verify doneness, not just cook time. Cook until breast is 165°F and thighs 175°F.

• Too dry: Adding a rub or basting with oil/butter ensures moisture. Cook low and slow. Don’t overcook.

• Skin not crispy: Crank up the heat at end to crisp skin. Broil or fry briefly after cooking.

• Rub burns: Lower oven temp if rub is burning. For slow cooker, apply rub just before finishing crisping.

• Bland flavor: Really season both under and on skin. Use a flavorful rub. Stuff cavity with aromatics.

• Underdone inside: If breast is 165°F but deepest part of thighs isn’t 175°F yet, tent foil over breast while thighs finish.

The Benefits of Taking It Slow

When it comes to cooking turkey, slow and steady definitely wins the race. By cooking your bird low and slow, you are rewarded with the juiciest, most flavorful and tender turkey imaginable.

While traditional high-heat roasting can dry out the delicate breast meat, gentle slow cooking evenly cooks the turkey through without overdoing any part. The extra time also allows the meat to become ultra tender and absorb wonderful flavors from aromatics, broths, rubs and more.

So for your next special occasion turkey, whether it’s Thanksgiving, Christmas, or just a delicious Sunday supper, try taking the slow cooking route. Your patience will be rewarded with the best turkey you’ve ever tasted!