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half a vintage plate with carved turkey pieces and rosemary.
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5 from 1 vote

Slow Cooker Turkey (with Gravy)

Slow cooker turkey – a no-fuss, no-stress recipe for cooking a tender, juicy turkey for the holiday season. And you can even make the skin crispy!
Prep Time30 minutes
Cook Time7 hours
Course: Main Course, Poultry
Cuisine: American
Servings: 6 -8
Calories: 807kcal
Author: Adina

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:

  • 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
  • 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 day in the fridge.

Dry rub:

  • 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.
  • Mix salt, garlic powder, thyme, rosemary, paprika, and pepper in a small bowl.
  • 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 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).
  • 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:

  • 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.

Slow-cook the turkey:

  • Place the prepared turkey into the slow cooker. 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:

  • 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.
  • Pour the liquid into a small saucepan and bring it to a boil.
  • 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.

Notes

  1. Consider the size of your slow cooker when you purchase the turkey.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Nutrition

Calories: 807kcal | Carbohydrates: 16g | Protein: 100g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 354mg | Sodium: 3193mg | Potassium: 1212mg | Fiber: 2g | Sugar: 9g | Vitamin A: 776IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 5mg