Slow Cooker Kitchen takes requests. And we recently got one for crock pot turkey. Not turkey breast. Not even turkey chili. The whole bird...
AND oh my gosh! I am NOT sure what I was thinking! I'm not sure whether to say "hehe" or "snort" here.
Don't worry, it's all pointed at myself! Let me explain it's a pretty short story BUT completely funny.
And the holidays get stressful. So I'm offering up a snicker pointed at myself and my own goofiness. Read on if you'd like to chuckle. Or click just below to go straight to the recipe 🙂
Crock Pot Turkey
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Prepping Crock Pot Turkey
So...like I said before...I got a request. A reader wanted to know if you could cook a whole turkey in the crockpot. And I'd already done a bacon-wrapped turkey breast and it worked.
I figured it if fit, it would cook. And it DOES work...BUT it's UGLY! Oh my gosh is it UGLY!
Again, I'm not sure what I was thinking. Well, sorta I do. I was thinking about taste, not looks.
Now the taste. Well, THAT is exceptional. Moist AND juicy. So much, in fact, there was NO need for gravy. We had it but it sure wasn't necessary.
Lots of garlic, a sprinkle of smoked paprika and about 1/2 cup of honey AND for this recipe, you need crockpot liners too.
The slits into the skin and the liners are what makes it ugly. BUT they are also why it's so flavorful.
AND if you're going to shred the meat it won't matter. If you're going to do the full spread, turkey presentation on the table DON'T use this method. Please. Or if you do, be it know...I tried to warn you 🙂
Why Didn't I Do Up a New Recipe?
I was in tears when I made this. Partially because I couldn't believe I'd been so goofy. Partially because I was upset I wouldn't have to make it again before I had to drive 300 miles. AND partially because I was laughing at myself.
I decided to focus on laughing at myself and wanted to share the snicker.
AND It freezes VERY well too! It wasn't quite as juicy after defrosting the cooked meat but it was still moister than the average oven turkey.
So that's why I decided not to redo the recipe. I wanted to FOCUS ON THE TASTE and FOCUS ON THE SNICKER.
So, have that snicker at me. Focus on the joy of the season and let me know if you make an Ugly Crock Pot Turkey!
5-Ingredient Crock Pot Turkey Pot Roast
- 8 pound turkey some slow cookers can hold up to a 12-pound bird, but it's tight
- 1 teaspoon smoked paprika per every 3 pounds
- 1/3 teaspoon Himalayan salt per every 3 pounds
- 1 tablespoon honey per 2 pounds bird
- 4 cloves of garlic per pound
- 2 cups chicken broth
- Completely defrost your turkey according to the package directions
- Peel the garlic cloves OR purchase the pre-peeled ones from the produce section OR use pickled garlic (all work). Score the garlic slightly if desired and set aside.
- Mix the paprika and salt, also set aside.
- Place deep slits into the turkey on all sides.
- Place the turkey into the crockpot liner and stuff all the slits in one side with garlic, then the seasoning mix, then lastly, the honey.
- Carefully flip the turkey in the bag and repeat on the other side.
- Sprinkle any remaining seasonings and honey (or more if you'd like) over the top of the turkey.
- Close the liner bag according to directions on the bag's package.
- Cook on low 6 to 8 hours. Time will vary depending on how hot your crockpot cooks AND on the size of your turkey. This turkey weighed a little over 9 pounds and it cooked for about 7 hours.
- Follow the directions for the slow cooker recipe (excluding the use of the bag; don't use a bag of any sort in the instant pot).
- Add 1 cup of chicken broth to the 6-quart instant pot. Or 1 1/2 to 2 cups to the 8-quart.
- Close the instant pot lid. Set to manual high with the valve closed.
- Cook 5 minutes per pound of turkey. Allow the instant pot to naturally release.
- Preheat the oven to 325 degrees.
- Follow the slow cooker directions for seasoning the turkey.
- Place in a baking bag and cook for 13 minutes per pound of bird.
- Remove from the oven and allow to rest for 30 minutes before carving.
- Most turkeys come frozen. You can prepare the seasoning ingredients and tape them to the frozen turkey if you wish. The seasoning packet will keep as long as the frozen turkey.
- To freeze after cooking, allow the turkey to cool completely. Separate into portion-sized freezer bags and freeze up to 6 weeks.
Pin It for Later Slow Cooker Whole Turkey
More Crockpot Holiday Deliciousness
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