Learn how to cook a whole turkey in a crock pot! This foolproof recipe ensures a tender, juicy turkey perfect for the holiday season - and you can even crisp up the skin!
This crock pot whole turkey recipe is the easiest, safest way of getting a moist, succulent turkey for Thanksgiving dinner or Christmas. Like all crockpot or slow cooker recipes, this one is simple and requires you to work less than you would when traditionally cooking an entire turkey.
Cooking a whole turkey in the crockpot and then broiling it briefly ensures a perfect turkey with juicy meat and delicious crispy skin.
I also have two other recipes for cooking an absolutely amazing whole turkey: Dutch Oven Turkey and Red Wine Turkey. Or make Slow Cooker Turkey Wings or Slow Cooker Turkey Legs with Gravy.
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Recipe ingredients
A whole turkey of appropriate size. You won’t be able to cook a giant turkey in the slow cooker; it has to fit inside, and you have to be able to close the lid properly.
One weighing 8-9 lbs/ 3.5 – 4 kg should be fine. The one I had weighed 8.4 lbs/ 3.8 kg, and I had to tilt it slightly on one side to be able to fit the lid tightly on the slow cooker. This is enough turkey to feed 6 to 8 people (small gatherings), and you will probably still have some leftovers.
Tip: Consider the size of your slow cooker or crockpot when you buy the turkey.
Spices for the dry brine: Fine sea salt or Kosher salt, dried thyme and rosemary, sweet paprika, garlic powder, and ground black pepper.
For the stuffing: Two clementines or mandarins, two small oranges, and two small apples.
For the butter mixture: Unsalted butter (soft), salt, pepper, garlic powder, nutmeg, and dried rosemary. If you use salted butter, adjust the amount of salt accordingly.
For the gravy: Cornstarch, cold water, and 1-2 teaspoons soy sauce (optional).
See the recipe card for full information on ingredients and quantities.
How to cook a whole turkey in a crock pot?
Thaw it
Allow it plenty of time to thaw. A bird of this size will need 2-3 days in the refrigerator.
You don't have to wash poultry. According to USDA (the link opens in a new tab), washing poultry will only spread bacteria in your sink and on the working surface.
Dry brine
Tip: I always rub it with the dry rub when it’s partially thawed, after about 1 ½ days in the fridge. I strongly recommend dry brining the turkey; the spice mixture imparts great flavor and helps tenderize the meat.
Dry rub the whole turkey: After thawing it for 1 ½ days, the outer surface is already soft, and you will be able to remove the giblets inside the bird. Remove the neck as well if it’s still there. Keep both giblets and neck for making stock (don’t freeze them again). Learn how to cook Turkey Liver.
Mix all the spices in a small bowl.
Pat the bird dry with paper towels, and rub it with the spice mixture, inside and outside and under the wings.
Wrap it well in plastic foil; you will need 3-4 large pieces. Place the bird in a roasting tin and refrigerate it for another 24 to 48 hours until completely thawed.
Butter the turkey
Remove it from the fridge about 2 hours before cooking to allow it to come to room temperature. Unwrap it immediately to enable it to dry a bit if it is too wet.
Add butter: Mix the soft butter with the spices. Rub inside the cavity with about one teaspoon of the butter mixture. Set aside another two heaped teaspoons of butter (for broiling later).
Carefully loosen the breast skin by sliding your fingers under it and gently lifting it. Spread about ¾ of the remaining butter under the skin. Use the rest to brush the bird on the upper side as well. The butter needs to be very, very soft for this purpose. There is no need to butter the underside.
Stuff it
Wash and dry the clementines (oranges) and the apples. Quarter them. Stuff as many of them as they fit inside the bird’s cavity. Bind the legs of the turkey with kitchen string.
Cook the whole turkey
Place the whole turkey in the crock pot and add the remaining clementine and apple pieces around it. Fit the lid on top tightly. If it doesn’t fit well, tilt the bird slightly on the side to make sure you can close the lid properly.
Cook on low for 8 hours or on high for 4 hours.
There is no need to add liquid; the bird will release its own juices, and they will be enough. You can add some fresh herbs like rosemary or thyme if you like.
Make the skin crispy
Transfer: Insert tongs on either side of the slow cooker turkey, lift it very carefully, and place it in a roasting tin or on a baking sheet. Brush it with the remaining butter.
Broil it until golden and crispy, keeping an eye on it at all times; the skin might burn if you don’t pay attention.
There is no need to broil on the underside; the skin will remain rather floppy there, but there’s not much you can do about it.
Tip for perfect broiling: Broil crock pot whole turkey breast up for a few minutes. Once it’s golden, tilt the bird slightly on one side, broil it for a few minutes, then tilt it lightly on the other side and broil for another few minutes. This procedure will allow it to get evenly nice and golden on all sides.
How to make turkey gravy?
Make the gravy during the time the bird needs to rest before carving.
Cooking liquid: Remove the fruit from the crock pot and pour the juices into a measuring jug. Skim off the fat, then add turkey or chicken stock (or water) to make 2 cups (500 ml) of liquid.
Gravy: Bring the liquid to a boil in a small saucepan. Mix cornstarch with cold water, then whisk it into the simmering gravy until it thickens, about one minute.
Tip: Add 1-2 teaspoons of soy sauce for a darker-colored gravy.
Carve the crock pot turkey
Resting: Let the turkey rest for about 30 minutes before carving to keep the meat juicy and tender.
Setup: Stabilize your cutting board by placing paper towels underneath to catch any juices and make cleanup easier. Use a large, sharp chef's knife for carving.
Legs: Cut through the joint to remove the thighs, then separate the drumsticks from the thighs by slicing at the joint between them.
Breast: Carve along the bone to remove each breast, then slice them thickly for serving.
Wings and remainders: Detach the wings by cutting at the joint and pick off any remaining meat from the carcass. Use the bones to make Turkey Bone Broth.
Store and reheat
Store the crockpot whole turkey meat in an airtight container for 3-4 days. Store the gravy in a separate container.
Freeze the meat in freezer bags or airtight containers for up to 3 months. Defrost in the refrigerator. Freeze the gravy in a separate container.
Reheat the meat in the oven at 350°F/ 180°F in a baking dish loosely covered with foil. Larger pieces will need 20-30 minutes. If the meat is off the bone or shredded, check after about 10 minutes already.
Reheat the gravy in a small pan on the stovetop, adding a splash of stock or broth to loosen it if it is too thick. Stir frequently to prevent it from catching at the bottom of the pan.
What to do with leftovers?
Check out our Favorite Leftover Turkey Recipes. Make some of our family favorites: Creamed Turkey Recipe, Puff Pastry Turkey Pot Pie, or Cream of Turkey Soup.
Crock Pot Whole Turkey
Equipment
- Slow Cooker/ Crockpot
- Roasting tin
- Small saucepan
Ingredients
- 1 whole turkey 8-9 lbs/ 3.5 – 4 kg, Note 1
Dry brine:
- 2 tablespoons fine sea salt Note 2
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ½ teaspoon ground black pepper
Butter mixture:
- ⅓ cup unsalted butter 75 g/ 2.5 oz very soft
- ½ teaspoon garlic powder
- 1 teaspoon dried rosemary
- a few grindings of nutmeg
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Stuffing:
- 2 small apples
- 2 small clementines mandarins or oranges
Gravy:
- 2 cups cooking liquid + chicken stock Note 3
- 2 tablespoons cornstarch
- 1-2 tablespoons cold water
- 2-3 teaspoons soy sauce optional, Note 4
Instructions
- Thaw the turkey in the refrigerator; it will take 2-3 days. I always dry brine it when it is partially thawed, after 1 ½ days in the fridge.1 whole turkey
Dry rub:
- Prepare the turkey: Remove the giblets and the neck (Note 5). Pat the bird dry inside and outside with kitchen towels. There is no need to wash it.
- Combine dry rub: Mix salt, garlic powder, thyme, rosemary, paprika, and pepper in a small bowl.2 tablespoons fine sea salt + 1 teaspoon dried thyme + 1 teaspoon dried rosemary + 1 teaspoon garlic powder + 1 teaspoon sweet paprika + ½ teaspoon ground black pepper
- Rub the turkey inside, outside, and under the wings.
- Wrap it: Cut 3 large pieces of plastic wrap. Use them to wrap the bird completely. Place in a roasting tin (or another fitting container) and refrigerate for 24 and up to 48 hours.
Butter the turkey:
- Remove the turkey from the fridge about 2 hours before cooking it to allow it to come to room temperature. Unwrap it immediately to allow it to dry a bit if it is too wet.
- Butter mixture: Mix the very soft butter, nutmeg, garlic powder, salt, and pepper. Set aside 2 heaped teaspoons of butter (for broiling later).⅓ cup unsalted butter/ 75 g/ 2.5 oz + ½ teaspoon garlic powder + 1 teaspoon dried rosemary + a few grindings of nutmeg + ¼ teaspoon fine sea salt + ⅛ teaspoon ground black pepper
- Rub the cavity with about 1 teaspoon of the butter mixture.
- Loosen the breast skin by sliding your fingers under it and gently lifting it. Work carefully; you should not tear the skin. Spread about ¾ of the remaining butter under the skin.
- Use the rest to brush the bird on the upper side as well. The butter needs to be very, very soft for this purpose. Don’t butter the bird on the underside.
Stuff it:
- Stuff and bind turkey: Wash, dry, and quarter the citrus fruit and the apples. Stuff as many of them as they fit inside the bird’s cavity. Bind the legs of the turkey with kitchen string.2 small apples + 2 small clementines
Slow-cook the turkey:
- Assemble crock pot: Place the prepared turkey in the crock pot. Place the remaining clementine and apple pieces around it. Fit the lid on top tightly. If it doesn’t fit well, tilt the bird slightly on the side to make sure you can close the lid properly.
- Cook on low for 8 hours or on high for 4 hours.
Crisp the skin:
- Preheat the broiler. Place a roasting tin or baking sheet near the crockpot.
- Transfer: Lift the turkey carefully by inserting tongs on either side of it. Place it in a roasting tin or on a baking sheet.
- Brush it with the reserved butter. The bird is so hot that the butter will melt quickly on the bird’s surface.
- Broil the turkey until golden and crispy, keeping an eye on it at all times; the skin might quickly burn (Note 6 – Tip).
Make gravy:
- Rest the turkey for about 30 minutes. Make the gravy during the turkey’s resting time.
- Remove the clementines and apples from the slow cooker and pour the juices into a measuring jug. Remove as much of the fat as possible using a large spoon.
- Fill the jug with turkey or chicken stock to get two cups (500 ml) of liquid.2 cups cooking liquid + chicken stock / 500 ml
- Pour the liquid into a small saucepan and bring it to a boil.
- Thicken gravy: Mix the cornstarch with 1-2 tablespoons of cold water, enough to have a thick yet pourable paste. Whisk the slurry into the simmering gravy. Whisk continuously for about one minute until the sauce is slightly thicker. Adjust the taste with salt and pepper if necessary; it might not be. Optionally, add a little soy sauce for a darker-colored gravy.2 tablespoons cornstarch + 1-2 tablespoons cold water + 2-3 teaspoons soy sauce
Notes
- Consider the size of your slow cooker when you purchase the turkey.
- Gravy: Fill the cooking liquid into a measuring jug. Remove the fat, then fill the jug with chicken or turkey stock to have 2 cups (500 ml) of liquid for the gravy.
- The soy sauce is optional; use it if you want the gravy to have a darker color. Remember, soy sauce is salty, so adjust the salt accordingly.
- Use the carcass, the neck, and the giblets to make stock. Check out the Turkey Bone Broth Recipe. Fry the liver separately; it’s not appropriate for making stock. Don’t freeze these parts again (unless you’ve cooked them).
- Tips for broiling: Broil it breast up for a few minutes. Once it’s golden, tilt the bird slightly on one side, broil it for a few minutes, then tilt it lightly on the other side and broil for another few minutes. This procedure will allow it to get evenly lovely and golden on all sides. Use the clementine and apple pieces to help the bird stay on one side. There is no need to broil on the underside, the skin will remain rather floppy there, but that’s the way it is.
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