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I’ll be honest. I used to panic about dry turkey every holidays. But after testing this method for years in my kitchen studio, I can promise you that this is the juiciest bird you will ever eat. The smell of the garlic-herb butter permeates the house, and the meat literally falls off the bone. Best of all? No massive buckets for brining and your oven stays free for the pies, well you need it for 15 mins just for the crisping!
Why this recipe works
Unlike traditional oven-roasting methods like our herb butter roast turkey, the slow cooker traps moisture. This creates a constant steam bath that breaks down connective tissue and guarantees juicy meat without the need for a messy 24 hour brine.
Slow cookers usually imply soggy skin. By transferring the bird to the oven for a quick high heat broil at the end, we achieve that signature golden crackling you love on our one pan herb roasted turkey, but with significantly less monitoring.
I use a double application method for the herb butter. Once to infuse and once to crisp. It’s the same flavor packing technique we use in my simple crispy roast chicken recipe, ensuring the garlic and herbs penetrate deep into the meat while caramelizing the outside.
The ingredients
You don’t need a complicated brine or a laundry list of spices to make this work. We focus on fresh aromatics to do the heavy lifting, but the Turkey is the STAR.
- The Turkey – You need an 8-10 pound (4-5 kg) whole turkey, fully thawed. Anything larger likely won’t fit in a standard 6-8 quart slow cooker. If you have a larger bird, you’ll need to cut it into parts legs, wings, crown, and trust me that is a pain, so stick to a smaller bird for this recipe. Make sure you leave the skin on. This is crucial, you need the fat in the skin to render down during the broiling stage to protect the meat and create that golden crunch… Couldn’t call it a crispy skin turkey otherwise!
- Garlic Heads – I use 2 whole heads, cut in half horizontally, just look at the image above as reference. Place these cut-side down at the bottom of the pot. They act as a natural roasting rack, lifting the turkey out of the grease so it steams rather than boils. Plus the roasted garlic flavor infuses upward into the meat.
- Fresh Herbs Thyme & Rosemary – I highly recommend fresh for the cavity and the bottom of the pot because they release oils slowly over the 4-8 hour cook. For the butter rub, you can substitute dried herbs if needed as the guide use 1/2 tsp dried for every 1 tsp fresh.
- Butter – My first tip is to have the butter at room temperature. If it’s too hard, it won’t blend with the garlic and herbs and it will clump on the cold turkey skin rather than spreading evenly.
Substitutions
- Herbs – If you don’t rosemary, sage is a classic Thanksgiving or Christmas alternative. Oregano works well for a non traditional twist.
- Gluten Free alternative – For the gravy you can swp the all purpose flour for cornstarch. Mix 2 tablespoons of cornstarch with a little cold water before adding it to the hot liquid to prevent lumps.
How To Make Slow Cooker Turkey
- Combine your salted butter, chopped thyme, minced garlic, salt, and pepper in a small bowl. Mash it well until it’s a smooth paste. Divide this mixture in half! You need half now for the slow cook, and half later for the crisping step. Refrigerate the second half so it firms up slightly for the finish.
- Arrange your halved garlic heads cut-side down in the base of the slow cooker on each corner. This will create a natural rack. Scatter the thyme sprigs, rosemary, and lemon slice on the bottom of the slow cooker bowl. This is my little secret, it lifts the turkey out of the rendering fat so it steams rather than boils. Plus, as the garlic roasts, its aroma infuses the meat from the bottom up.
- Using paper towels, pat the turkey extremely dry. Check under the wings and legs too. Moisture is the enemy of crispy skin. If the skin is wet, the butter will slide right off. Once dry, rub the first half of your herb butter all over the bird. Season generously with extra salt and pepper. Place the turkey on top of your garlic bed.
- Cover and cook on HIGH for 4 hours (my preferred method for speed) or LOW for 8 hours. You know it’s done when the meat pulls back slightly from the leg bones and the internal temperature reaches 165°F (74°C). Have a thermometer handy.
- Preheat your oven broiler or grill in Australia/UK. Position the rack in the lower half of the oven so the bird doesn’t touch the heating element. The turkey will be very tender and prone to falling apart. I recommend using two large carving forks or tongs. Insert one into the main cavity and one under the breast near the neck area to lift it securely. Move it straight onto a baking tray placed right next to the slow cooker to minimize travel time.
- Crisp the Skin Take that reserved herb butter from the fridge and smear it over the hot turkey. It will melt instantly. This is what we want! Place it under the broiler for 10 minutes. Please watch it like a hawk! I don’t want you to burn all your hard work! Broilers vary wildly in heat. If it browns too fast (within 2-3 mins), switch your oven to “Bake” mode at 420°F (220°C) to finish crisping more gently.
- While the turkey rests, strain the liquid from the slow cooker pot. Melt butter in a saucepan, whisk in flour to make a roux, and cook for 1 minute on medium high heat to remove the raw flour taste. Slowly pour in the turkey liquid, whisking constantly to prevent lumps. Simmer on medium heat until thickened, then stir in the Worcestershire sauce.
- It time to serve. Make sure the turkey has rested at least 15–20 minutes before cutting. This allows the juices (which migrate to the center during cooking) to redistribute back through the meat. If you cut it immediately, those juices will run out onto the board, leaving you with dry meat. Be prepared this turkey will be fall off the bone tender.You might find it hard to carve perfect, thin deli-style slices because the meat is so soft. I recommend carving thicker slices about 1/2 inch to keep them intact, or simply pulling the meat into large chunks for a rustic platter.
My tips for Success
- Size does matter for this recipe! 🫣. Stick to a turkey between 8-10 lbs (4-5 kg). Anything bigger simply won’t fit in a standard 6-quart slow cooker. If you have a larger bird, you’ll need to cut it into pieces (legs, wings, crown) to make it work.
- The Paper Towel Trick: Do not skip drying the bird! Water repels oil. If the skin is wet, your beautiful herb butter will slide right off into the bottom of the pot. Pat it down until the paper towel comes away dry.
- Don’t Boil Your Bird: This is why we use the garlic head rack trick. If you place the turkey directly on the ceramic bottom, it will sit in the rendered fat and boil, making the bottom meat mushy. The garlic lifts it up so heat circulates evenly.
- The Two Fork Transfer: I cannot stress this enough. This turkey will be fall apart tender. Do not try to lift it by the legs! Use two large carving forks or sturdy tongs. Insert one into the main cavity and the other under the breast bone to support the weight as you move it to the baking sheet.
- Broiler Vigilance: The difference between crispy and burnt is about 60 seconds under a high broiler. Do not walk away! Stand there and watch the skin bubble and turn golden.
Complete Your Holiday Feast
A turkey is only as good as the sides next to it! Since your oven isn’t occupied by a giant roasting bird for 6 hours, you have plenty of space to bake the classics. To balance the savory, garlic herb richness of the turkey, I love pairing this with my easy creamy mashed potatoes they are buttery, smooth, and the perfect vessel for that homemade gravy.
For a pop of color and freshness, you can’t go wrong with green bean casserole made from scratch with fresh beans! or our sticky sweet honey roasted carrots. Both of these cut through the richness of the meat and look beautiful on the platter.
Finally, no holiday table is complete without a show-stopping dessert. While the turkey rests, pop a chocolate pecan pie or my pumpkin pie into the oven. It’s the perfect sweet ending to the savory feast!
Popular FAQ’s
No. Do not do this. Because slow cookers ramp up heat slowly, a frozen bird spends too much time in the danger zone (40°F–140°F), allowing bacteria to multiply before the meat cooks. Always fully thaw your turkey in the refrigerator, allow 24 hours for every 4-5 lbs before cooking.
The slow cooker creates steam, so the skin will always be soft when you first open the lid. The only way to get that golden crackling is the broiling step at the end. If it’s still not crisping in the oven, move your rack up higher closer to the element but watch it closely so it doesn’t burn!
Don’t rely just on the timer. The most accurate way is using an instant read thermometer. You are looking for an internal temperature of 165°F (74°C) inserted into the thickest part of the thigh without touching the bone. If it hits this temp, take it out immediately to keep it juicy!
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Crispy Skin Slow Cooker Turkey (& Homemade Gravy)
Ingredients
- 8-10 pound whole turkey skin on
- 2 heads garlic cut in half horizontally
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 slice lemon
Herb Butter
- 4 tablespoons salted butter
- 1 teaspoon fresh thyme leaves chopped, or 1/2 teaspoon dried thyme
- 2 teaspoons garlic minced
- 1 pinch salt
- 1 pinch cracked pepper
Homemade Gravy
- 2 cups turkey broth from the slow cooker
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon Worcestershire sauce
- 1 pinch salt only if needed
- 1 pinch pepper only if needed
Instructions
- Combine the Herb Butter ingredients in a bowl and mix well. Reserve half of the Herb Butter in the refrigerator for later.
- Arrange the garlic cut-side down in the bottom of the slow cooker bowl. Add the sprigs of thyme and rosemary, and slice of lemon.
- Using paper towels, pat the turkey dry as much as you can. Rub all over with the remaining herb butter, season generously with salt and pepper all over, then place the turkey on top of the garlic and herbs in the slow cooker bowl.
- Cover and cook on HIGH for 4 hours, or LOW for 8 hours.
- (About half an hour before the end of cooking time, arrange oven shelf to the lower half of your oven. Preheat your oven broiler/or grill in Australia to crisp the skin.)
- Carefully transfer turkey to a roasting tray by inserting tongs on either side of the turkey into the carcass; lifting and placing straight into the roasting tray (have your tray sitting right next to the slow cooker for an easy transition). Remove 2 cups of the liquid from the slow cooker bowl, strain and reserve for your gravy. Pour any remaining juices over your turkey.
Crisp the Skin
- Using the reserved herb butter, use a spoon to spread it over the top of your turkey for extra flavour (the turkey will be hot and the butter will melt nicely over the skin). Broil for about 10 minutes, OR until the skin is crispy and golden browned all over. Leave it longer if needed, but if you see it start to burn, turn the broiler off and turn the oven on to 420°F | 220°C, and continue roasting until the turkey is golden browned (about 15 minutes).
- Allow it to rest for 5 minutes before carving and serving.
Gravy
- Melt the butter in a small pot over low-medium heat. Whisk in the flour until combined. Allow to cook for about a minute, while whisking occasionally. Pour in 1/2 cup of the Turkey liquid and whisk until it forms a paste. Add remaining liquid in 1/2 cup increments, whisking in between, until the gravy is smooth. Allow to simmer over medium heat until thickened. Take off heat and mix in the Worcestershire sauce. The gravy will continue to thicken as it cools.
- Season with salt and pepper, only if needed.
Video
Notes
Recipe Notes
1. Turkey Size Guide- Standard Slow Cooker (6-7 qt): Stick to a turkey between 8–10 lbs (4–5 kg).
- Large Slow Cooker (8-10 qt): You can fit a bird up to 12 lbs (5.5 kg).
- Lid won’t close? Cover the gap tightly with heavy-duty aluminum foil to trap the steam.
- If you don’t have fresh herbs, you can use dried herbs for the butter rub.
- Ratio: Use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
- Note: I still recommend using fresh herbs (even just parsley) inside the cavity for better aroma.
- Replace the all purpose flour with cornstarch.
- Method: Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Pour this into the simmering turkey liquid and whisk until thickened.
- Fridge: Store leftover meat in an airtight container for up to 3-4 days.
- Freezer: Freeze in portions with a little gravy to keep it moist for up to 3 months.
- Reheating: To prevent drying out, place turkey in a baking dish with a splash of broth (or leftover gravy), cover with foil, and bake at 350°F (175°C) until warmed through.
- Skin browning too fast? If the broiler is burning the skin before it’s crispy, switch your oven to Bake at 420°F (220°C) for 10-15 minutes to finish gently.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What temperature is “The Last 10 Minutes” before moving to the broiler?
I use a thermometer which says to remove turkey between 165° & 170°.
Thanks
Hi Rick, Since the broiling step is quick (just 10 minutes to crisp the skin), your turkey should be fully cooked in the slow cooker before you move it. You want to reach an internal temperature of 165°F (74°C) in the thickest part of the meat while it’s still in the slow cooker. Your thermometer is spot on—once it hits that 165°F mark, it’s safe to transfer it to the broiler! Enjoy that crispy skin! Xx
I have made on the last 3 thanksgiving’s and my family thinks I make turkey better than my sister! I bring 1 and she brings 1 and mine is always the winner! I have a question though does anyone know the difference between the tenderness of slow cooking it at 8 hours or 4 hours on high? I am short on time and may have to do the high for 4 hours. Thank you! This recipe is a must try!
Hi MerMaid, That is so awesome to hear about your winning streak! Honestly, you won’t notice a huge difference in tenderness with this recipe. Cooking it on HIGH for 4 hours is actually my go-to when I need it done fast, and it still comes out incredibly juicy and succulent because it steams in the herb butter. Go for the 4 hours on high, and don’t forget to broil it at the end for that crispy skin! Enjoy Xx
Oh, my! Oh, my! Oh, my! This turkey was so moist and flavorful. It was falling off the bone tender when I took it out of the slow cooker. Never got to crisp the skin which is okay because I don’ eat the skin. My turkey was 13.7 pounds and just fit in my crockpot. I put my largest Magnalite pot on top to keep the cover on tightly. Such an easy recipe…and no need to carve as the bones fell to the side. I’m excited to make sandwiches, soups, and have turkey as the main protein for meals. Thanks for sharing such a great recipe. I haven’t made the gravy yet, but that’s a specialty of mine. This is the best turkey I’ve ever cooked!
Hi can I make this with chicken breasts?
Since I’m alone.
Thank you
Any issues with the turkey falling apart like other meats do in the crock pot?
Could this be done with a turkey joint? How long would you suggest for cooking time? Thank you 😊
Hi Becci,
Yes, you can definitely use a turkey joint with this recipe, as it’s a versatile cooking method that works well for different cuts of turkey.
For a turkey joint (like a turkey leg, thigh, or breast), the cooking time will vary based on the size and type of the joint. Here are some guidelines:
Turkey leg or thigh: Cook on HIGH for about 3 to 4 hours or LOW for about 6 to 7 hours.
Turkey breast: Cook on HIGH for about 2.5 to 3 hours or LOW for about 5 to 6 hours.
Always check that the turkey reaches an internal temperature of at least 165°F (75°C) for safety. Adjust the cooking time as needed based on the size of the joint, and follow the same steps for broiling to achieve that crispy skin. Enjoy your cooking!
Excellent instructions and fabulous recipe. You need the 7qt crock pot to do it and it was fit with a 9.91lb bird but so worth it! Thanks
I made this for Xmas 2018… it was my first turkey ever after separating from my son’s mother. Just moved into a quaint little house and I had my sister and nephew over that year. I was super nervous about how my supper would turn out. I didn’t even know you could cook a turkey this way! I mean wow… 0 effort if not for finding a bird small enough for my machine! So some hours later my house smelled like a proper Xmas dinner was at hand, and boy let me tell you, this recipe did not disappoint!! 2019… I was alone, no girlfriend or family to cook for. I had broken my arm and shoulder in September and felt like Xmas was the last thing in my heart. I also forgot to bookmark this recipe… Now I’m with an amazing girl, and I remembered this recipe that I couldn’t find… Thank Google you still had this online!!!! Now I can’t wait for the week of Dec 25… in 2020… not alone and we’re allowed to have this one individual per house in Québec (a person alone can have a person who lives alone over!!) Merci beaucoup and be safe!