Crockpot Turkey
A whole turkey slow-cooked in a crockpot, infused with herbs, garlic, and savory broth for juicy and flavorful meat.
Ingredients
Main Ingredients
- 1 whole whole turkey (12-14 pounds)
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- ¼ cup olive oil
- 2 teaspoons salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
Instructions
Preparation
- Gather all your ingredients and rinse the turkey inside and out under cold water. Pat it dry with paper towels.
- In a small bowl, mix the olive oil, salt, black pepper, thyme, rosemary, and sage. Rub this mixture all over the turkey, especially under the skin.
- Stuff the quartered onion and minced garlic into the cavity of the turkey.
Cooking
- Pour the chicken broth into the bottom of the crockpot.
- Place the turkey breast side up in the crockpot, ensuring it sits above the broth.
- Cover and cook on low for 8-10 hours. Check on it occasionally, avoiding lifting the lid too often.
- Use a meat thermometer to check that the thickest part of the turkey thigh reaches at least 165°F (75°C).
- Once cooked, transfer the turkey to a cutting board and let it rest for about 20 minutes before carving.
- Carve the turkey into slices and serve with some of the broth drizzled over the meat.
Notes
Store leftover turkey in airtight containers in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat in the oven or microwave before serving.