5-Ingredient Crock Pot Turkey Pot Roast
All the seasoning amounts are ESTIMATES and what WE prefer. Adjust up and down to your own preferences.
Servings: 10 servings
Ingredients
- 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
Instant Pot
- 2 cups chicken broth
Instructions
Slow Cooker
- 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.
Instant Pot
- 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.
Oven-Baked
- 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.
Freezer
- 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.
Notes
Use a meat thermometer to check the internal temperature of the turkey. It needs to reach an internal temperature of 165 degrees before it is considered to be safe.
You'll need an oval-shaped slow cooker for this recipe. You'll also need a crockpot liner. Save the bones and broth and try your hand at making crockpot turkey broth.