Our Crockpot Turkey is a juicy, flavorful holiday main dish made with turkey, garlic herb butter, and a little chicken broth or water to keep everything moist. It cooks low and slow in the crockpot, then gets brushed with butter and broiled for that golden, crisp skin.
We love this for Thanksgiving, Christmas, Sunday dinner, or any time we want turkey without having to roast it. The slow cooker makes it simple, the garlic butter adds so much flavor, and the drippings turn into an easy homemade gravy.
Serve it with Crock Pot Mashed Potatoes, Sweet Potato Casserole, Homemade Rolls, and Cranberry Sauce for a holiday dinner that everyone will remember.
Why you’ll love it + Why it works:
- Frees Up Your Oven: The slow cooker handles the turkey so your oven is available for side dishes and desserts.
- Perfectly Juicy: Slow cooking keeps the turkey moist and tender from start to finish.
- Broiled Finish: A few minutes under the broiler gives the skin a crisp, golden finish while keeping the meat tender.
- Great for Smaller Gatherings: An 8-pound turkey is perfect for intimate holiday dinners without a mountain of leftovers.
Crockpot Turkey Ingredients
Turkey
- Unsalted butter (½ cup, 1 stick, softened): Adds richness, keeps the turkey moist, and helps the seasonings stick. Unsalted butter lets you control the salt level.
- Garlic powder (1½ teaspoons): Adds savory garlic flavor that blends beautifully with the butter.
- Italian seasoning (1½ teaspoons): Gives the turkey a blend of herbs that complements the mild flavor of the meat.
- Seasoning salt (1½ teaspoons): Seasons the turkey throughout while adding extra savory flavor. We like Lawry’s Seasoning Salt.
- Black pepper (½ teaspoon): Adds mild warmth and balances the butter and herbs.
- Whole Turkey or Bone-in Turkey Breast (1, 8-pound, fresh or thawed): Fits well in most large slow cookers.
- Chicken broth or water (½ cup): Creates steam inside the slow cooker and helps keep the turkey moist during cooking.
Gravy
- Turkey drippings (1 cup): Creates a flavorful homemade gravy using all of the delicious juices from the slow cooker.
- Chicken broth (½ cup): Stretches the gravy while adding even more savory flavor.
- Cornstarch and water (1 tablespoon each): Thickens the gravy into a smooth, silky consistency without lumps.
- Salt, pepper, and poultry seasoning (to taste): Finishes the gravy by balancing and enhancing all of the flavors.
How to Make Turkey in a Crock Pot
PREP. In a small bowl, stir together softened butter, garlic powder, Italian seasoning, seasoning salt, and black pepper until smooth.
SEASON. Pat the turkey dry with paper towels. Gently loosen the skin around the breast and legs (use the back of a spoon if needed). Rub half of the garlic butter under the skin and the rest over the skin. (If you can, do this step the night before! Cover and refrigerate overnight to let all that flavor soak in.)
Place the turkey breast-side up in your slow cooker. Pour ½ cup chicken broth or water into the bottom (this keeps it extra moist).
COOK. Cover and cook on LOW for 7 – 8 hours, or until the turkey reaches 170°F in the breast and 180°F in the thigh. (If you’re short on time, HIGH for 3½–4 hours works too!)
Transfer turkey to a baking sheet or roasting pan. Melt 1–2 tablespoons butter and brush over the skin.
Broil in the oven for 5–8 minutes, watching closely, until golden and crisp.
Strain the liquid from the slow cooker into a small saucepan.
GRAVY. Whisk in broth and cornstarch mixture, and simmer over medium heat for 3 – 4 minutes, or until thickened. Season to taste with salt, pepper, and a little poultry seasoning if desired.
SERVE. Let the turkey rest for 15–20 minutes before slicing. Serve warm with homemade gravy.
Kristyn’s Recipe Tips
- Pat turkey dry before seasoning so the butter rub sticks better.
- Work slowly when loosening skin so it doesn’t tear, that’s where the flavor goes.
- If you can, do the butter rub the night before for even better flavor.
- Use a thermometer, turkey is done when breast reaches 170°F and thigh 180°F.
- Watch closely while broiling, it browns quickly.
Crockpot Turkey Recipe
Ingredients
For the Turkey
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning
- 1 ½ teaspoons seasoning salt, like Lawry’s
- ½ teaspoon black pepper
- 1 (8-pound) whole turkey, fresh or thawed (or bone-in Turkey breast)
- ½ cup chicken broth, or water
For the Gravy
- 1 cup turkey drippings, from the slow cooker
- ½ cup chicken broth
- 1 tablespoon cornstarch + 1 tablespoon water, mix before adding
- salt, pepper and a pinch of poultry seasoning, to taste
Instructions
- In a small bowl, stir together softened butter, garlic powder, Italian seasoning, seasoning salt, and black pepper until smooth.
- Pat the turkey dry with paper towels. Gently loosen the skin around the breast and legs (use the back of a spoon if needed). Rub half of the garlic butter under the skin and the rest over the skin. (If you can, do this step the night before! Cover and refrigerate overnight to let all that flavor soak in.)
- Place the turkey breast-side up in your slow cooker. Pour ½ cup chicken broth or water into the bottom (this keeps it extra moist).
- Cover and cook on LOW for 7 – 8 hours, or until the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh. (If you’re short on time, HIGH for 3½–4 hours works too!)
- Transfer turkey to a baking sheet or roasting pan. Melt 1-2 tablespoons butter and brush over the skin.
- Broil in the oven for 5-8 minutes, watching closely, until golden and crisp.
- Strain the liquid from the slow cooker into a small saucepan.
- Whisk in broth and cornstarch mixture, and simmer over medium heat for 3-4 minutes, or until thickened. Season to taste with salt, pepper, and a little poultry seasoning if desired.
- Let the turkey rest for 15-20 minutes before slicing. Serve warm with homemade gravy.
Notes
- Pat turkey dry before seasoning so the butter rub sticks better.
- Work slowly when loosening skin so it doesn’t tear, that’s where the flavor goes.
- If you can, do the butter rub the night before for even better flavor.
- Use a thermometer, turkey is done when breast reaches 170°F and thigh 180°F.
- Watch closely while broiling, it browns quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Refrigerate sliced turkey and gravy in airtight containers for up to 4 days. Reheat turkey gently with a little broth or gravy to keep it moist.
Freeze turkey slices and gravy separately for up to 2 months. Thaw overnight in the refrigerator, then reheat slowly.
