Recipe for turkey in crockpot

Crispy Skin Slow Cooker Turkey is THE MOST succulent Turkey, WITHOUT brining OR marinading! Rubbed with a buttery, garlicky herb mixture…and slow cooked until tender and juicy, this Turkey will have EVERYONE talking!

Fill your ovens with other important things this Thanksgiving and let your slow cooker take on most of the work! This Turkey couldn’t be ANY EASIER, JUCIER, and I’m going to say it — MOIST.

Reading: Recipe for turkey in crockpot

SLOW COOKER TURKEY

Slow cooking turkey GUARANTEES juicy and succulent meat! Now, while I WISH that a slow cooker can magically create a crispy, golden browned skin like this one, your broiler will take care of that for the last 10-20 minutes this turkey needs to get all golden browned. All up? 4-5 hours cooking time with your oven freed up for a good chunk of that time!

TURKEY BRINE?

Usually, a turkey needs a good 6 or more hours slow roasting in your oven, sometimes leaving it in there all night to have it ready for the next day. Am I right?

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Most times you need to brine it for a good 24 hours before even roasting it. Plus, if you leave it too long in brine, it will get too salty, OR if you use a less salty brine, you run the risk of washing out the natural turkey flavours into the water.

Ah the DILEMMA. You need a bucket, a long list of brine ingredients, plus time.

HOW TO MAKE Slow Cooker Turkey

1. You’re going to need a small 8-10 pound turkey, or 4-5 kilo. This is to ensure it fits into your slow cooker bowl. This one was 8 pounds.
2. Please remember to divide your herb butter in half and refrigerate that half. You are going to use the reserved butter later before broiling to add even MORE flavour to your turkey, and get that skin golden browned.
3. I love using thyme and rosemary to slow cook our turkey, but you can use sage leaves, oregano, parsley, whatever herbs YOU like!

HOW TO GET A CRISPY SKIN

• Pat your turkey dry with one or two sheets of paper towel, and remove any rogue feathers that have been left behind.
• Smother and slather it with the herb butter ALL OVER.
• Place it in your cooker bowl and season it generously with salt and pepper. I didn’t measure since salt and pepper is something I usually eyeball, but it should be about 1 tablespoon of sea salt and maybe 1/2 tablespoon of pepper.
• For the purpose of having this turkey done fast, I cook it on HIGH heat setting, but you CAN cook it on low if you wish.

THE BEST PART

1. Turn on your oven in the last 15 minutes of slow cooking to get your broiler nice and hot.
2. Place roasting pan right next to your slow cooker. You will need to use TWO long tongs or carving forks, insert them into both ends of the turkey and lift it out of your slow cooker and into the pan. It won’t fall apart since the bird is whole, but just in case, do this slowly.
3. Then, remember that reserved butter? Yeah, THAT herb butter is going all over the breast and legs of your turkey, melting as soon as you spread it on with the back of your spoon or knife.
4. Get your bird into the oven and crisp away! THAT’S IT! I had ours under our broiler for a good 10 minutes on medium-high heat (our oven has adjustable heat settings for broiling). If yours doesn’t just keep your eye on it.
5. Your oven shelf should be on the lower half of your oven to make sure your turkey isn’t too close to the heating element.

I then changed the oven settings from broiler back to oven to get it MORE golden without burning it, for about 15 minutes.

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GRAVY

ALL of the flavours from the slow cooker bowl make this gravy up, and let me tell you. You guys will be licking your plates clean!

Made exactly like white sauce, using the left over juices out of the slow cooker instead of milk, butter and flour, and a splash of Worcestershire sauce for added flavour. So easy!

Want to try different turkey recipes? Try this Crispy Beer Turkey OR this One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy!

SIDES!

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