Tender and Juicy Slow-Cooked Whole Turkey
Nutritional value per serving
Calories350kcal
Carbs0gram
Fat8gram
Protein45gram
Ingredients
- Whole turkey, thawed if frozen (choose a fresh or fully thawed bird for even cooking and safety)4-5 kg
- Olive oil (extra virgin for best flavor)3 tbsp
- Salt (kosher or sea salt preferred for flavor and healthiness)2 tsp
- Black pepper, freshly ground1 tsp
- Garlic cloves, minced (fresh is best for aroma and taste)4 piece
- Onion, quartered (choose firm and fresh onions)1 piece
- Fresh rosemary sprigs (washed and patted dry)3 piece
- Fresh thyme sprigs (washed and patted dry)3 piece
- Lemon, quartered (organic preferred)1 piece
- Low-sodium chicken broth (choose unsalted or low sodium for healthier option)250 ml
This slow-cooked whole turkey recipe is perfect for a healthy and delicious meal that's easy to prepare and results in tender, juicy meat. Slow cooking the turkey ensures that it stays moist and flavorful while requiring minimal hands-on time. The recipe uses simple ingredients, and the method is safe and foolproof, suitable even for beginner cooks. The total cost of ingredients is approximately $30/€28/£25/₹2200. The dish provides about 350 kcal per serving and fits well in a balanced, high-protein diet. The cooking complexity is easy, with a total time of about 7 hours including slow cooking time.
Preparation instructions
Prepare the turkey
1Remove the turkey from its packaging. Check the cavity and remove any giblets or neck parts if included; set them aside for another use or discard. Pat the turkey dry inside and out with paper towels. This helps to ensure crispy skin and better flavor absorption.
Season the turkey
2Rub the whole turkey with olive oil all over the skin to help with browning. Sprinkle the salt and freshly ground black pepper evenly over the entire turkey. Rub the minced garlic over the skin and inside the cavity. Place the quartered onion, lemon, rosemary, and thyme inside the cavity for flavor infusion.
Set up the slow cooker
3Place the turkey breast side up in your slow cooker. Pour the chicken broth into the base around the turkey (not over the skin) to keep the meat moist during slow cooking. Cover the slow cooker with its lid securely.
Cook the turkey slowly
4Set your slow cooker on low heat. Cook the turkey for approximately 6 to 7 hours. Note: Cooking times can vary based on your slow cooker model and turkey size; the turkey is done when it reaches an internal temperature of 74°C (165°F) in the thickest part of the thigh without touching the bone. Use a reliable meat thermometer to check.
Check internal temperature
5About 30 minutes before the minimum cooking time, start checking the internal temperature using a meat thermometer. Insert it into the thickest part of the thigh, avoiding bone. When it reaches 74°C (165°F), the turkey is safe to eat per USDA food safety guidelines.
Rest and serve
6Once fully cooked, carefully remove the turkey from the slow cooker to a cutting board and cover loosely with aluminum foil. Let it rest for 15-20 minutes. This resting period lets the juices redistribute, making the meat tender and juicy. Then carve and serve.
Cooking Tips
1Ensure the turkey is fully thawed before cooking to ensure even and safe cooking.
2Clean your meat thermometer with hot, soapy water between uses to avoid cross-contamination.
3If you prefer a crisper skin, once the slow cooker cooking is finished, place the turkey in a preheated oven at 220°C (425°F) for 15-20 minutes to brown the skin.
4Use fresh herbs and garlic for the best flavor, but dried herbs can be substituted if necessary.
5Make sure to wash your hands and kitchen surfaces after handling raw turkey to prevent foodborne illness.
Equipment Needed
- Slow cooker (large enough to fit a 4-5 kg turkey)
- Meat thermometer (preferably digital instant-read)
- Cutting board
- Sharp carving knife
- Tongs or large fork for handling turkey
- Aluminum foil
- Mixing bowl (for seasoning if preferred)
Grocery Shopping List
- [ ] Whole turkey (4-5 kg) (~$20): Choose a fresh or fully thawed frozen turkey, preferably organic or free-range if available.
- [ ] Olive oil (~$0.50 for 3 tbsp): Extra virgin olive oil for better flavor and health benefits.
- [ ] Salt (~$0.10 for 2 tsp): Kosher or sea salt for seasoning.
- [ ] Black pepper (~$0.20 for 1 tsp): Freshly ground for best taste.
- [ ] Garlic (~$0.50 for 4 cloves): Fresh garlic cloves.
- [ ] Onion (~$0.30 for 1 piece): Medium-sized fresh onion.
- [ ] Fresh rosemary (~$1 for a small bunch): Check for vibrant green color.
- [ ] Fresh thyme (~$1 for a small bunch): Look for fresh, fragrant sprigs.
- [ ] Lemon (~$0.40 for 1 piece): Preferably organic for zest and flavor.
- [ ] Low-sodium chicken broth (~$5 for 250 ml): Choose unsalted or low sodium for healthier option.
Total approximate cost: $30
FAQ
How do I know when the turkey is fully cooked and safe to eat?
The turkey is fully cooked and safe when it reaches an internal temperature of 74°C (165°F) measured in the thickest part of the thigh without touching the bone, according to USDA guidelines. Use a meat thermometer for accurate checking.
Can I cook a frozen turkey in the slow cooker?
It's not recommended to cook turkey from frozen in a slow cooker due to uneven cooking and food safety risks. Always fully thaw the turkey before slow cooking.
Can I make the skin crispy after slow cooking?
Yes! After slow cooking, place the turkey under a preheated oven at 220°C (425°F) for 15-20 minutes to crisp up the skin.
What should I do with the turkey juices left in the slow cooker?
You can strain the juices and use them as a base for making gravy or sauce. Make sure to refrigerate any unused juices promptly and reheat safely before serving.