15 Slow-Cooker Whole Turkey Recipes for Family Dinners

Nothing says cozy family dinner like a slow-cooker whole turkey. Let your crockpot do the heavy lifting while you enjoy tender, juicy meat without the oven hassle. These 15 recipes make holiday magic any night of the week—dive in!

Slow-Cooker Herb-Roasted Whole Turkey

Mastering a whole turkey in the slow cooker might seem ambitious, but with a methodical approach you'll achieve an incredibly moist, herb-infused bird perfect for a family dinner. This recipe breaks down each step so you can confidently create a centerpiece without the oven stress.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

For the Turkey

• 1 (10-12 pound) whole turkey, fully thawed and giblets removed
• 2 tablespoons rich extra virgin olive oil

For the Herb Rub

• 2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon dried rosemary, crushed between fingers
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For Cooking

• 1/2 cup low-sodium chicken broth

Instructions

1. Pat the turkey dry inside and out with paper towels; moisture prevents browning.
2. In a small bowl, combine sea salt, black pepper, crushed rosemary, thyme, garlic powder, and onion powder.
3. Rub the turkey all over with olive oil, then evenly coat with the herb rub, including inside the cavity.
4. Place the turkey breast-side up in a 6-7 quart slow cooker, tucking the wing tips under the bird. (Tip: If the turkey is too large, remove the backbone with kitchen shears for a better fit.)
5. Pour the chicken broth around the turkey, avoiding the skin to keep the rub intact.
6. Cover and cook on LOW for 6-7 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. (Key tip: Do not lift the lid during cooking—temperature loss can add up to 30 minutes of cook time.)
7. Optional for crisp skin: Preheat the broiler. Carefully transfer the turkey to a rimmed baking sheet and broil 4-5 minutes until the skin is golden and crispy.
8. Let the turkey rest for 15 minutes before carving to redistribute juices, then serve with pan juices.

Every bite of this slow-cooker turkey is tender and infused with herbs, with a surprising crispness from the final broil. Serve it with classic sides like mashed potatoes and green beans for a stress-free holiday dinner.

Citrus-Brined Slow-Cooker Whole Turkey

There's nothing quite like the aroma of a citrus-brined turkey filling your home, and using a slow-cooker makes this festive centerpiece incredibly accessible for any home cook. This recipe delivers a moist, flavorful bird with bright, zesty notes—perfect for holiday gatherings or Sunday dinner.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 300 minutes

Ingredients

For the Brine

• 4 cups cold water
• 1/2 cup finely ground kosher salt
• 1/4 cup packed brown sugar
• 2 thinly sliced navel oranges
• 1 thinly sliced lemon
• 4 smashed garlic cloves
• 2 fresh bay leaves
• 1 tablespoon whole black peppercorns
• 8 cups additional cold water

For the Turkey

• 1 whole turkey (10-12 lbs), thoroughly thawed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika

Instructions

1. In a large stockpot or brining container, combine 4 cups cold water, finely ground kosher salt, packed brown sugar, sliced oranges, sliced lemon, smashed garlic cloves, fresh bay leaves, and whole black peppercorns. Stir until the salt and sugar are completely dissolved.
2. Add the remaining 8 cups cold water to the brine. Submerge the thawed turkey completely, cover, and refrigerate for 12 to 24 hours. (Tip: Use a brining bag to save space and ensure even coverage.)
3. After brining, remove the turkey and discard the brine. Rinse the turkey thoroughly under cold water to remove excess salt, then pat it completely dry with paper towels. (Tip: Drying the skin well helps it crisp up during cooking.)
4. In a small bowl, mix the extra virgin olive oil, freshly ground black pepper, and smoked paprika. Rub this mixture all over the turkey's skin and inside the cavity.
5. Place the turkey breast-side up in a 6-quart or larger slow cooker. Do not add any liquid; the turkey will release its own juices as it cooks.
6. Cover and cook on LOW for 4 to 5 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. (Tip: Check the temperature in multiple spots for accuracy.)
7. Let the turkey rest in the slow cooker with the lid off for 15 minutes before carving. This allows the juices to redistribute for moist slices.

Perfectly moist and infused with bright citrus zest and smoky paprika, this slow-cooker turkey is effortlessly elegant. Serve it with roasted root vegetables or a crisp green salad to complement the richness. The leftovers make incredible sandwiches or a hearty turkey soup!

Slow-Cooker BBQ-Glazed Whole Turkey

Just imagine the aroma of a smoky-sweet barbecue glaze drifting through your kitchen without you having to babysit the oven. This slow-cooker whole turkey delivers tender, juicy meat with a glossy, finger-licking glaze that's perfect for a crowd-pleasing family dinner.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

For the Turkey

• 1 whole turkey (12–14 lb), thawed if frozen
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup low-sodium chicken broth

For the BBQ Glaze

• 1 cup smoky-sweet barbecue sauce
• ⅓ cup pure honey
• 2 tablespoons unfiltered apple cider vinegar
• 1 teaspoon granulated garlic powder
• 1 teaspoon smoked paprika

Instructions

1. Remove the turkey from packaging, discard giblets, and pat the skin completely dry with paper towels. This helps the seasoning adhere and promotes a slightly crisper finish.
2. Rub the turkey all over with the rich extra virgin olive oil, then season inside and out with the fine sea salt and freshly ground black pepper.
3. Pour the low-sodium chicken broth into a 6- to 7-quart slow cooker. Place the turkey breast side up in the broth. (Tip: Use a slow cooker liner for easy cleanup.)
4. In a medium bowl, whisk together the smoky-sweet barbecue sauce, pure honey, unfiltered apple cider vinegar, granulated garlic powder, and smoked paprika until smooth.
5. Brush half of the glaze over the turkey, covering all sides. Reserve the remaining glaze.
6. Cover the slow cooker and cook on LOW for 6 to 8 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Halfway through, carefully baste the turkey with the reserved glaze. Tip: Avoid lifting the lid unnecessarily—each peek adds 15–20 minutes of cooking time.
7. Transfer the turkey to a cutting board and let rest for 15 minutes before carving. This step is crucial for juice retention.
8. For extra flavor, skim the fat from the cooking liquid and serve alongside as a light dipping sauce.

Deeply caramelized and fall-apart tender, this slow-cooker turkey is a showstopper with minimal effort. Serve it with extra glaze drizzled on top and a side of creamy mashed potatoes or coleslaw for a complete comfort meal.

Slow-Cooker Cranberry-Bourbon Whole Turkey

For a holiday centerpiece that practically cooks itself, this Slow-Cooker Cranberry-Bourbon Whole Turkey delivers impressive flavor with minimal effort. The tangy-sweet cranberry glaze, infused with rich bourbon, creates a beautiful caramelized finish that will have everyone asking for seconds.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 420 minutes

Ingredients

• 1 whole turkey (10–12 lbs), thawed
• 2 cups fresh or frozen cranberries
• 1/2 cup bourbon whiskey
• 1/2 cup orange juice
• 1/4 cup packed brown sugar
• 2 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 cinnamon stick
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided

Instructions

1. Pat the turkey dry with paper towels. (Tip: Dry skin helps browning.)
2. In a saucepan, combine cranberries, bourbon, orange juice, brown sugar, and cinnamon. Simmer 5 minutes until cranberries pop.
3. Season the cavity with 1 tsp salt and 1/2 tsp pepper.
4. Place turkey breast-up in slow cooker. Tuck wings under.
5. Brush melted butter over turkey, then rub garlic, and sprinkle remaining salt and pepper.
6. Pour cranberry mixture around turkey. Place cinnamon stick in liquid.
7. Cover and cook on LOW 6–7 hours. Do not lift lid for first 4 hours. (Tip: This maintains heat.)
8. Check temperature in thigh: 165°F. If pale, broil 3–5 minutes.
9. Transfer to cutting board, tent foil, rest 15 minutes. (Tip: Resting keeps meat juicy.)

However you serve it, this slow-cooker turkey yields exceptionally tender meat with a glossy cranberry-bourbon glaze that’s both sweet and tangy. The bourbon adds a subtle warmth, while the cinnamon lends a festive note. Pair it with roasted root vegetables or a crisp green salad for a complete holiday feast.

Slow-Cooker Lemon-Pepper Whole Turkey

Even if you've never cooked a whole turkey, you can achieve a beautifully juicy and flavorful bird with this foolproof slow-cooker method. The bright lemon and bold pepper create a light yet satisfying centerpiece perfect for a weeknight dinner or casual holiday gathering.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 1 whole turkey (8-10 lbs), completely thawed if frozen
• 3 tablespoons coarsely ground black pepper
• 2 tablespoons finely grated lemon zest (from about 3 large lemons)
• 1/4 cup freshly squeezed lemon juice
• 3 tablespoons rich extra virgin olive oil
• 6 cloves fresh garlic, thinly sliced
• 2 teaspoons kosher salt

Instructions

1. Remove the turkey from its packaging and pull out the giblets and neck from both cavities. Pat the turkey completely dry inside and out with paper towels.
2. In a small bowl, combine the coarsely ground black pepper, finely grated lemon zest, and kosher salt. Mix well to make the dry rub.
3. Gently loosen the skin over the breast and thighs with your fingers, being careful not to tear it. Rub about half of the dry rub directly onto the meat under the skin.
4. Rub the remaining dry rub all over the outside of the turkey, including the legs and wings. Drizzle the freshly squeezed lemon juice and rich extra virgin olive oil over the skin, then rub to coat evenly.
5. Tuck the wing tips behind the back. Place the thinly sliced garlic cloves inside the main cavity. If desired, tie the legs together with kitchen twine for a neater shape—this also helps the turkey cook more evenly.
6. Lightly coat the inside of a 6-to 7-quart slow cooker with nonstick spray. Carefully lower the seasoned turkey into the slow cooker, breast side up. If the turkey is too large, you can place it breast side down, but breast side up yields better presentation.
7. Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. Tip: Avoid opening the lid during the first 5 hours to maintain a steady temperature.
8. Once cooked, carefully transfer the turkey to a cutting board and let it rest, uncovered, for 20 minutes before carving. This allows the juices to redistribute, ensuring moist meat. Tip: If you want crispy skin, place the rested turkey under a preheated broiler for 2–3 minutes, watching closely to avoid burning.

The slow-cooker method yields exceptionally tender, pull-apart meat with a bright, peppery kick that’s surprisingly light for such a substantial bird. Slice it for a dinner centerpiece, or shred the leftovers to use in soups, sandwiches, or salads—the lemon-pepper flavor shines in every bite.

Slow-Cooker Garlic-Butter Whole Turkey

Zany as it sounds, your slow cooker can produce a succulent whole turkey that’s fall-apart tender and infused with rich garlic-butter flavor. This hands-off method is perfect for a cozy Sunday dinner when you want a showstopper without oven-watching.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 300 minutes

Ingredients

• 1 whole turkey (12–14 lbs), patted dry
• 1 cup unsalted butter, softened
• 6 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup low-sodium chicken broth
• 1 lemon, halved
• 4 sprigs fresh thyme

Instructions

1. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, kosher salt, and freshly ground black pepper. Mix until evenly blended; set aside.
2. Slide your hand gently under the turkey’s skin to loosen it from the breast and legs, being careful not to tear the skin. Use your fingers to push about two-thirds of the garlic-butter mixture directly under the skin, spreading it evenly over the breast and thigh meat.
3. Rub the remaining butter mixture all over the outside of the turkey skin. Place the lemon halves and fresh thyme sprigs inside the turkey cavity for extra aroma and moisture.
4. Pour the low-sodium chicken broth into the bottom of a 6- to 7-quart slow cooker. Place the turkey breast-side up in the slow cooker—it may fit snugly; that’s okay.
5. Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 4 to 5 hours, until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Tip: Resist lifting the lid during cooking; every peek adds 20 minutes of cook time.
6. Once done, carefully remove the turkey from the slow cooker using sturdy tongs or two large spatulas. Let it rest on a cutting board for 15 minutes before carving. Tip: For crispier skin, place the cooked turkey under a broiler for 2–3 minutes, watching closely.
7. Strain the juices from the slow cooker through a fine-mesh sieve and serve as a savory gravy. Tip: Skim off excess fat with a spoon before serving.

Your family will be amazed at how moist and flavorful this slow-cooker turkey turns out—the garlic-butter permeates every bite, and the meat practically falls from the bone. Serve it alongside mashed potatoes and roasted vegetables, drizzling the strained juices over everything for a rich, comforting dinner that feels straight from the oven.

Slow-Cooker Mediterranean Herb Whole Turkey

A whole turkey cooked in a slow cooker yields incredibly tender meat, and this Mediterranean herb version brings bright, savory flavors. With a simple blend of citrus, garlic, and herbs, you can have a rustic family supper that feels special without the oven hassle. Follow these steps for a foolproof result.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 1 (10-12 lb) whole turkey, thawed
• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon finely ground black pepper
• 1 tablespoon kosher salt
• 1 medium onion, quartered
• 2 bay leaves
• 1 cup low-sodium chicken broth

Instructions

1. Pat the turkey dry with paper towels, ensuring the skin is very dry for better browning later. Remove any giblets and neck.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, pepper, and salt.
3. Carefully loosen the skin over the breast and thighs with your fingers, then rub about half of the herb mixture directly onto the meat under the skin. Rub the remaining mixture all over the outside of the turkey.
4. Place the quartered onion and bay leaves inside the turkey cavity.
5. Pour the chicken broth into the bottom of a 6-quart or larger slow cooker. Place the turkey breast side up in the slow cooker.
6. Cover and cook on LOW for 6 to 7 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Do not open the lid during cooking to maintain heat. (Tip: Resist the urge to peek, as each lift adds 20 minutes to cooking time.)
7. Carefully transfer the turkey to a cutting board, tent loosely with foil, and let rest for 20 minutes before carving. This allows juices to redistribute.
8. Strain the cooking liquid through a fine-mesh sieve into a saucepan; skim off excess fat. Serve the liquid as a simple au jus alongside the turkey.

For a truly rustic presentation, carve the turkey at the table and drizzle with the savory jus. The meat will be incredibly moist with a subtle citrus-herb aroma. Serve alongside roasted potatoes or a crisp salad for a complete Mediterranean-inspired meal.

Slow-Cooker Spicy Cajun Whole Turkey

For a bold, hands-off holiday meal, this Slow-Cooker Spicy Cajun Whole Turkey delivers deep, smoky heat with minimal effort. The slow cooker works its magic to produce incredibly moist meat with a flavorful, spicy crust.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 420 minutes

Ingredients

• 1 whole turkey (8 to 10 pounds), thoroughly thawed and giblets removed
• ¼ cup finely ground Cajun seasoning (store-bought or homemade)
• 2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• ½ cup unsalted butter, melted
• 1 large yellow onion, quartered
• 4 celery stalks, cut into 2-inch pieces
• 6 garlic cloves, smashed
• 1 cup low-sodium chicken broth

Instructions

1. Pat the turkey completely dry with paper towels, including the cavity.
2. In a small bowl, mix the Cajun seasoning, salt, and pepper until well combined.
3. Rub the spice mixture all over the turkey's exterior and inside the cavity, making sure to coat every surface.
4. Stuff the turkey cavity with the quartered onion, celery pieces, and smashed garlic cloves.
5. Place the turkey breast side up in a large (7-quart or larger) slow cooker.
6. Pour the chicken broth around the turkey, avoiding the breast.
7. Drizzle the melted butter evenly over the turkey, letting it run down the sides.
8. Cover the slow cooker and cook on LOW for 6 to 8 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. Avoid lifting the lid during the first 4 hours to maintain heat.
9. Carefully remove the turkey from the slow cooker using sturdy tongs and a large spatula, then transfer to a cutting board. Let it rest for 15 minutes before carving.
10. Strain the cooking liquid through a fine-mesh sieve to use as a rich, spicy gravy if desired.

Use a sturdy carving knife to slice the tender meat—it practically falls off the bone. The spicy crust and juicy interior make it a standout centerpiece for any Southern-inspired feast.

Slow-Cooker Maple-Smoked Whole Turkey

Using a slow cooker to achieve that deep maple-smoked flavor on a whole turkey is surprisingly easy and delivers incredibly moist, fall-apart meat. This method is perfect for holidays when oven space is tight, and the results are so impressive your guests will think you smoked it all day.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 360 minutes

Ingredients

Turkey

• 1 (12-pound) whole turkey, thawed if frozen, giblets removed
• 2 tablespoons unsalted butter, melted

Dry Rub

• 1/4 cup packed light brown sugar
• 2 tablespoons kosher salt
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon freshly ground black pepper

Glaze and Smoking Liquid

• 1/2 cup pure maple syrup
• 2 tablespoons liquid smoke (hickory or mesquite)
• 1/4 cup apple cider vinegar

Instructions

1. Pat the turkey dry inside and out with paper towels. This helps the rub stick and promotes browning.
2. In a small bowl, combine the brown sugar, salt, smoked paprika, garlic powder, and black pepper. Stir to mix evenly.
3. Rub the spice mixture all over the turkey, including under the skin and inside the cavity. Don't skip under the skin—it seasons the meat directly.
4. Place the turkey breast-side up in a 6-quart or larger slow cooker. Tuck the wings underneath and tie the legs together with kitchen twine if desired.
5. In a measuring cup, whisk together the maple syrup, liquid smoke, and apple cider vinegar. Pour this mixture over and around the turkey.
6. Drizzle the melted butter over the turkey skin. This adds richness and helps create a golden sheen.
7. Cover the slow cooker and cook on LOW for 6 to 7 hours, or until the thickest part of the thigh registers 165°F on an instant-read thermometer. Tip: Don’t open the lid during the first 4 hours to keep heat steady.
8. For a crispier skin (optional), preheat your broiler after the turkey is cooked. Carefully transfer the turkey to a baking sheet and broil 3-4 minutes until the skin is sizzling and browned. Watch closely to avoid burning.
9. Let the turkey rest, tented with foil, for 20 minutes before carving. This allows juices to redistribute for moist slices.

Serve this turkey with a drizzle of the savory-sweet pan juices — they’re perfect over mashed potatoes or stuffing. The meat will be so tender it nearly falls off the bone, with a subtle smoky sweetness that tastes like it took hours of dedicated smoking.

Slow-Cooker Asian Five-Spice Whole Turkey

A whole turkey slow-cooked with Asian five-spice powder, soy sauce, and ginger yields incredibly tender, savory meat that falls off the bone. This method transforms a daunting centerpiece into an easy, set-it-and-forget-it meal perfect for family gatherings or holiday dinners without the oven hassle.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

For the Turkey

• 1 whole turkey (10–12 lbs), thawed and giblets removed
• 1/4 cup low-sodium soy sauce (or tamari)
• 2 tablespoons honey or maple syrup
• 1 tablespoon Asian five-spice powder
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup mild vegetable oil, plus more for searing
• 1 large onion, thickly sliced
• 1 cup low-sodium chicken broth
• For garnish: 2 green onions, sliced, and 1 tablespoon toasted sesame seeds

Instructions

1. Pat the turkey completely dry with paper towels, inside and out. Truss the legs with kitchen twine if you like—this helps it cook evenly.
2. In a small bowl, whisk together the soy sauce, honey, five-spice powder, ginger, garlic, and black pepper until a thick paste forms.
3. Rub the paste all over the turkey, including under the skin where possible. Use your fingers to gently separate the skin from the breast and thigh meat without tearing. Let the turkey sit at room temperature for 30 minutes to absorb the flavors.
4. Heat 2 tablespoons of vegetable oil in a large, heavy skillet over medium-high heat. Carefully sear the turkey on all sides, about 4 minutes per side, until deep golden brown. This step builds richness; don't skip it.
5. Place the sliced onion in an even layer at the bottom of a 6-quart or larger slow cooker. Set the turkey on top, breast side up.
6. Pour the chicken broth carefully around the turkey, not over the top, to avoid washing off the seasoning. Cover the slow cooker and cook on LOW for 6–8 hours, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. For food safety, always use a thermometer.
7. Using two large spatulas or silicone oven mitts, carefully transfer the turkey to a cutting board. Tent loosely with aluminum foil and let rest for 15 minutes—this allows juices to redistribute.
8. While the turkey rests, skim the fat from the remaining cooking liquid. Strain the liquid through a fine-mesh sieve; it can be served as a thin jus or simmered in a saucepan until reduced by half for a more concentrated glaze.
9. Carve the turkey and arrange on a platter. Spoon some of the reduced liquid over the top, then garnish with sliced green onions and toasted sesame seeds.

The turkey emerges with a lacquered mahogany skin and impossibly juicy meat. Serve it sliced over steamed jasmine rice with a drizzle of the reduced cooking liquid, or shred the meat for sandwiches and salads—the leftovers are just as spectacular.

Slow-Cooker Honey-Garlic Whole Turkey

One of the best ways to get a moist, flavorful turkey without tying up your oven is to use a slow cooker. This honey-garlic version yields sticky, sweet, and savory meat that's perfect for a crowd. Follow these steps for a foolproof holiday centerpiece.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

• 1 whole young turkey (10-12 pounds), patted dry
• 1/2 cup rich amber honey
• 6 fresh garlic cloves, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup unsalted butter, melted
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large yellow onion, cut into wedges
• 1 cup low-sodium chicken broth

Instructions

1. Pat the turkey dry with paper towels, including the cavity. This ensures the skin gets sticky and the seasoning adheres. Tip: Drier skin = better texture.
2. Season the turkey generously inside and out with kosher salt and freshly ground black pepper. Don't skip the cavity—it adds flavor from within.
3. In a small bowl, whisk together the honey, minced garlic, soy sauce, and melted butter until smooth. This is your sticky-sweet glaze.
4. Place the onion wedges in the bottom of a 6- to 7-quart slow cooker and pour in the chicken broth. The onion raises the turkey off the bottom and infuses moisture.
5. Set the turkey breast-side up on top of the onions. Brush half of the glaze over the entire turkey—use all of it. Tip: Reserve the other half for basting later.
6. Cover and cook on LOW for 6 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Do not lift the lid unnecessarily—it lets heat escape.
7. During the last 30 minutes, brush the remaining glaze over the turkey and continue cooking uncovered to let the skin set slightly. Tip: This step concentrates the honey-garlic flavor.
8. Carefully transfer the turkey to a cutting board, tent loosely with foil, and let rest for 15 minutes before carving. The juices will redistribute, keeping the meat tender.

Perfect for a holiday meal without the oven hassle, this turkey emerges sticky and sweet with tender meat that falls off the bone. Serve it with the savory onion-broth juices as a light gravy, or shred leftovers for sandwiches and salads.

Slow-Cooker Braised Whole Turkey with Root Vegetables

Of all the kitchen miracles, a slow-cooker whole turkey is one of the most rewarding: succulent meat, rich gravy, and tender root vegetables—all from a single pot on your counter. This methodical approach ensures a foolproof holiday-worthy bird any day of the week.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 480 minutes

Ingredients

• 1 whole turkey (12–14 pounds), giblets removed and patted very dry
• 2 tablespoons extra-virgin olive oil
• 2 medium sweet yellow onions, cut into large wedges
• 4 medium carrots, peeled and cut into 2-inch chunks
• 3 stalks celery, cut into 2-inch pieces
• 4 medium parsnips, peeled and cut into 2-inch chunks
• 3 medium russet potatoes, scrubbed and cut into 2-inch chunks
• 6 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 cups low-sodium chicken broth
• 1 tablespoon kosher salt, plus more for seasoning
• 2 teaspoons freshly ground black pepper, plus more for seasoning

Instructions

1. Remove the giblets and neck from the turkey cavity. Pat the skin of the turkey dry all over with paper towels—this helps it brown later.
2. Season the turkey generously inside and out with 1 tablespoon kosher salt and 2 teaspoons black pepper. Don't forget under the skin for extra flavor.
3. Heat 2 tablespoons extra-virgin olive oil in a large 12-inch skillet over medium-high heat until shimmering.
4. Place the turkey breast-side down in the skillet and sear for 4–5 minutes, until the skin is deep golden brown. Rotate carefully with two sturdy spatulas to sear the sides and legs, about 2–3 minutes per side. Set turkey aside.
5. In the same skillet, add the onion wedges, carrot chunks, celery pieces, parsnip chunks, and potato chunks. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to brown.
6. Transfer the browned vegetables to the bottom of a 6- to 7-quart slow cooker. Add the smashed garlic cloves, rosemary sprigs, thyme sprigs, and bay leaves.
7. Pour 2 cups low-sodium chicken broth over the vegetables.
8. Place the seared turkey breast-side up on top of the vegetables. Cover the slow cooker with the lid.
9. Cook on LOW for 7 to 8 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F. Do not lift the lid during the first 4 hours of cooking to maintain heat.
10. Carefully remove the turkey to a cutting board, tent loosely with aluminum foil, and let rest for 20 minutes before carving.
11. While the turkey rests, use a slotted spoon to transfer the vegetables to a serving dish, discarding the herb sprigs and bay leaves.
12. Strain the braising liquid through a fine-mesh sieve into a saucepan. Skim off excess fat, then bring to a simmer to create a jus, or thicken with a cornstarch slurry if desired. Serve the carved turkey with the vegetables and jus.

How the slow cooker coaxes out deep, savory flavor from each component is truly magical. The turkey emerges fork-tender with a beautifully browned skin, while the root vegetables soak up the herb-infused juices. Serve this complete one-pot meal straight from the cooker for a cozy, stress-free feast that tastes like hours of hands-on work—without any of it.

Slow-Cooker Thai Lemongrass Whole Turkey

Kick off your dinner adventure with this Slow-Cooker Thai Lemongrass Whole Turkey—a showstopping centerpiece that infuses aromatic lemongrass, spicy chili, and citrusy notes into every tender bite. This methodical, step-by-step guide will walk you through transforming a whole turkey in your slow cooker, making it accessible even for beginners.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 360 minutes

Ingredients

Turkey and Marinade

• 1 whole turkey (12-14 pounds), thawed if frozen
• 6 stalks fresh lemongrass, trimmed and bruised
• 4 cloves garlic, minced
• 2 shallots, thinly sliced
• 3 fresh red Thai chilies, minced (adjust heat to preference)
• 1/4 cup fish sauce
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin

Cooking Liquid

• 1 can (14 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth
• 2 kaffir lime leaves, torn (or zest of 1 lime)

Aromatics for Slow Cooker

• 3 stalks lemongrass, cut into 3-inch pieces and smashed
• 4 slices fresh ginger (1/4-inch thick)
• 2 jalapeños, halved lengthwise (optional, for extra heat)

For Garnish

• Fresh cilantro leaves
• Lime wedges

Instructions

1. Remove giblets and neck from turkey cavity; pat turkey dry with paper towels. If you can, let it air-dry in the fridge uncovered overnight—this ensures a crispier skin later.
2. In a small bowl, combine minced garlic, sliced shallots, minced Thai chilies, fish sauce, soy sauce, brown sugar, ground coriander, and ground cumin to make a paste. Rub this paste all over the turkey, including under the skin and inside the cavity. Let it rest at room temperature for 30 minutes while you prep the slow cooker.
3. Place the bruised lemongrass stalks (the whole ones) inside the turkey cavity along with a few cilantro stems for extra flavor. Truss the turkey legs with kitchen twine to keep it compact.
4. In the slow cooker insert, layer the smashed lemongrass pieces, ginger slices, and jalapeño halves (if using). Pour in the coconut milk and chicken broth, then add the torn kaffir lime leaves. Stir to combine—this creates a fragrant poaching liquid.
5. Carefully lower the turkey into the slow cooker, breast side up. If the liquid doesn't reach at least halfway up the bird, add more chicken broth. Cover and cook on LOW for 6-8 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Tip: Resist the urge to lift the lid— each peek adds 20 minutes of cook time!
6. Once cooked, carefully transfer the turkey to a cutting board (it will be very tender). Let it rest for 15-20 minutes loosely tented with foil. Meanwhile, strain the cooking liquid through a fine-mesh sieve into a saucepan; skim off fat. Bring to a boil, then reduce heat and simmer for 10 minutes to thicken into a glossy sauce. Adjust seasoning with fish sauce or lime juice if needed.
7. Carve the turkey and arrange on a platter. Drizzle some of the reduced sauce over the top, garnish with fresh cilantro and lime wedges. Serve the remaining sauce on the side.

Serve this fragrant, fall-apart turkey with jasmine rice or rice noodles to soak up the luscious coconut sauce. The interplay of spicy, citrusy, and savory notes will make this a memorable feast—your guests will think you spent hours in the kitchen!

Slow-Cooker Low-Sodium Whole Turkey

Nothing says holiday comfort like a perfectly cooked whole turkey, but this slow-cooker version keeps it heart-healthy and low-sodium without sacrificing flavor. You'll get a moist, tender bird with minimal effort.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 480 minutes

Ingredients

• 1 whole turkey (10–12 pounds), thawed and giblets removed
• 2 tablespoons unsalted butter, softened
• 2 teaspoons dried sage
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon finely ground black pepper
• 1 large yellow onion, quartered
• 2 celery stalks, cut into 2-inch pieces
• 2 carrots, cut into 2-inch pieces
• 4 cloves garlic, smashed
• 2 cups low-sodium chicken broth

Instructions

1. Pat the turkey dry with paper towels; this helps the seasoning adhere and the skin brown slightly.
2. In a small bowl, mix the softened unsalted butter, dried sage, dried thyme, dried rosemary, garlic powder, onion powder, and finely ground black pepper into a paste.
3. Gently loosen the skin over the turkey breast and rub half of the herb butter directly onto the breast meat under the skin.
4. Rub the remaining herb butter all over the outside of the turkey skin.
5. Stuff the cavity with the quartered onion, celery pieces, carrot pieces, and smashed garlic cloves.
6. Pour the low-sodium chicken broth into the bottom of a large slow cooker (6–8 quart).
7. Place the turkey breast-side up in the slow cooker. Tip: If the lid doesn't fit snugly, truss the legs or use a smaller turkey.
8. Cover and cook on LOW for 8–10 hours, until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Tip: Avoid opening the lid frequently; each time you release steam and add 20 minutes of cook time.
9. Carefully transfer the turkey to a cutting board and let rest for 20 minutes before carving. Tip: Resting allows the juices to redistribute, ensuring every slice is moist.
10. Strain the cooking liquid through a fine-mesh sieve to reserve drippings for a low-sodium gravy, if desired.

Ultimately, the turkey emerges fork-tender with a subtle herb crust, perfect for a heart-conscious holiday. Use the reserved drippings to make a light gravy, or serve the meat alongside roasted vegetables for a complete meal.

Slow-Cooker Gluten-Free Whole Turkey with Herb Gravy

Don't let the thought of cooking a whole turkey intimidate you; with a slow cooker, you can achieve a moist, flavorful bird with minimal effort, and this gluten-free herb gravy is the perfect complement.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 360 minutes

Ingredients

Turkey

• 1 whole turkey (12-14 lbs), thawed if frozen
• 2 tablespoons kosher salt
• 1 tablespoon finely ground black pepper
• 1 large yellow onion, quartered
• 4 cloves garlic, smashed
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 5 fresh sage leaves
• 1/4 cup rich extra virgin olive oil

Herb Gravy

• 4 cups gluten-free chicken broth
• 1/4 cup gluten-free all-purpose flour blend
• 1/4 cup reserved pan drippings (from turkey)
• Salt and freshly ground black pepper to taste

Instructions

1. Remove the giblets and neck from the turkey cavity; discard or reserve for another use. Pat the turkey dry with paper towels.
2. Season the turkey evenly with 2 tablespoons kosher salt and 1 tablespoon finely ground black pepper, including inside the cavity.
3. Place the quartered onion, smashed garlic, rosemary, thyme, and sage leaves inside the turkey cavity.
4. Rub the outside of the turkey with 1/4 cup rich extra virgin olive oil.
5. Place the turkey breast side up in a 6- to 7-quart slow cooker. Do not add water.
6. Cover and cook on low for 6 to 7 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F. Tip: Resist opening the lid during cooking to maintain heat.
7. Carefully transfer the turkey to a cutting board; tent with foil and let rest for 15 minutes before carving.
8. Meanwhile, pour the cooking juices from the slow cooker into a fat separator or a large measuring cup. Skim off the fat, reserving 1/4 cup of the drippings for the gravy.
9. In a medium saucepan, whisk together 1/4 cup gluten-free all-purpose flour blend and 1/4 cup reserved pan drippings over medium heat. Cook for 1 minute, stirring constantly.
10. Gradually whisk in 4 cups gluten-free chicken broth. Bring to a simmer, stirring frequently, until thickened, about 5 to 7 minutes.
11. Season the gravy with salt and freshly ground black pepper to taste. Tip: For a deeper flavor, add a splash of the reserved defatted juices.
12. Carve the turkey and serve with the warm herb gravy.

Just ladle the rich herb gravy over slices of tender turkey, and you'll have a gluten-free holiday centerpiece that's both comforting and impressive. Enjoy the savory aroma and the perfectly cooked meat.

Conclusion

Don’t you just love when dinner practically cooks itself? This collection of slow-cooker whole turkey recipes is perfect for busy weeknights or stress-free holidays. Pick your favorite, give it a try, and let us know how it turned out in the comments! And if you found this helpful, please share on Pinterest.

Lorraine Koller