Juicy Slow-Cooked Whole Turkey with Zesty Lemon Flavor
Nutritional value per serving
Calories400kcal
Carbs5gram
Fat18gram
Protein50gram
Ingredients
- Whole turkey (10-12 lbs) - Choose a fresh or fully thawed bird for even cooking1 piece
- Fresh lemons - Select lemons with firm skin and bright yellow color2 piece
- Olive oil or melted butter - Use good quality for best flavor3 tbsp
- Garlic cloves, peeled and minced - Fresh garlic adds great aroma4 clove
- Fresh rosemary sprigs - If unavailable, dried rosemary can be substituted3 sprig
- Salt - Preferably kosher salt for even seasoning2 tsp
- Black pepper, freshly ground for best taste1 tsp
- Onion, quartered - Adds moisture and flavor during cooking1 piece
This recipe teaches you how to slow cook a whole turkey infused with fresh lemon for an incredibly juicy and tender result. Slow cooking at low heat ensures the meat stays moist and packed with flavor as the lemon adds a bright, fresh touch. The recipe includes detailed step-by-step guidance, clear safe internal temperature targets to ensure your turkey is perfectly cooked and safe to eat, and practical tips to help even novice cooks succeed. The total cost of ingredients is approximately $22, €20, £18, or ₹1600, and the dish contains about 400 calories per serving. This recipe suits a balanced diet and is of medium difficulty, requiring roughly 15 minutes of preparation and about 6 hours of cooking.
Preparation instructions
Prepare the turkey and lemon
1Remove the turkey from packaging, discard any giblets inside the cavity, and pat it dry with paper towels. Cut one lemon into quarters and stuff inside the cavity along with the quartered onion and rosemary sprigs. Zest the other lemon and set the zest aside for finishing.
Season the turkey
2In a small bowl, mix olive oil or melted butter with minced garlic, salt, black pepper, and reserved lemon zest. Rub this mixture all over the outside of the turkey evenly to coat it with flavor.
Set up your slow cooker
3Place a rack or trivet inside your slow cooker to keep the turkey elevated. This helps heat circulate for even cooking and prevents the bottom from getting soggy.
Cook the turkey slowly
4Place the turkey breast side up on the rack inside the slow cooker. Cover with the lid and cook on LOW setting for approximately 6 to 7 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reaches 74°C (165°F). This temperature ensures the turkey is safe to eat.
Rest and serve
5Once fully cooked, carefully remove the turkey from the slow cooker and let it rest for at least 15 minutes covered loosely with foil. Resting lets the juices redistribute, yielding moist meat. Carve and serve with your favorite sides.
Cooking Tips
1Always use a reliable meat thermometer to check doneness; do not rely on cooking time alone to ensure safety.
2Avoid cross-contamination by washing hands, utensils, and surfaces thoroughly after handling raw turkey.
3If you don’t have a slow cooker large enough, consider cooking turkey breasts or smaller birds instead.
4For a crisper skin, you can transfer the turkey to an oven preheated to 220°C (425°F) and roast for 15-20 minutes after slow cooking.
Equipment needed
- Slow cooker (large enough to fit whole turkey)
- Meat thermometer (preferably digital instant-read)
- Mixing bowl
- Knife and cutting board
- Basting brush or spoon
- Tongs or large fork for handling turkey
- Aluminum foil
- Rack or trivet for inside slow cooker (optional but recommended)
Shopping list with approximate costs
- [ ] Whole turkey (10-12 lbs) - $15.00 (Choose fresh or fully thawed; avoid packages with holes or freezer burn)
- [ ] Fresh lemons (2 pieces) - $1.00 (Look for firm, unwilted lemons with bright yellow skin)
- [ ] Olive oil or butter (3 tbsp) - $0.50 (Use extra virgin olive oil or unsalted butter for best flavor)
- [ ] Garlic cloves (4 pieces) - $0.30 (Pick plump, firm cloves without dark spots or sprouts)
- [ ] Fresh rosemary sprigs (3 sprigs) - $1.00 (Choose vibrant green herbs that are not wilted or dry)
- [ ] Kosher salt (2 tsp) - $0.10 (Widely available, use kosher for even seasoning)
- [ ] Black pepper (1 tsp) - $0.10 (Preferably freshly ground for aroma)
- [ ] Onion (1 medium) - $0.60 (Firm, with dry root end and shiny skin)
Total Estimated Cost: $18.60
FAQ
Can I slow cook a frozen turkey?
It's not recommended to cook turkey from frozen in a slow cooker as it may not reach safe temperatures quickly enough. Always fully thaw your turkey in the fridge before slow cooking.
How do I know when the turkey is fully cooked?
Use a meat thermometer to check the internal temperature in the thickest part of the thigh; it should read 74°C (165°F) to ensure it is safe to eat.
Can I use dried herbs instead of fresh rosemary?
Yes, you can use dried rosemary, but use less—about 1 teaspoon—as dried herbs are more concentrated than fresh.
Is it necessary to baste the turkey during slow cooking?
No, slow cooking on low generally keeps the turkey moist, so basting is not needed and opening the lid frequently can increase cooking time.
How should I store leftovers?
Cool leftovers quickly within two hours and store in airtight containers in the refrigerator for up to 3-4 days or freeze for longer storage.