Pot Roast Turkey

A whole turkey cooked entirely in the slow cooker. Stuffed with prepared stuffing mix, brushed with melted butter, and set on a trivet to cook low and slow until the meat is falling-off-the-bone tender. No oven required, no basting, no babysitting.

The slow cooker traps moisture and steam, so the turkey essentially braises in its own juices. The result is incredibly moist meat, though you won’t get crispy skin like you would from a roasted bird. What you gain is hands-off convenience and a turkey that practically shreds itself when it’s done.

Lightly packing the cavities with stuffing is important. Too tight and the stuffing won’t cook through safely. Too loose and it falls apart. Skewers and kitchen string keep everything secure so the stuffing stays inside during the long cook.

Chef Tips

• Make sure the turkey fits in your slow cooker with the lid on. A 6-pound bird is about the max for most standard crock pots.
• Place the turkey on a trivet or rack so it doesn’t sit in the pooling juices. This prevents the bottom from getting waterlogged.
• Check the stuffing temperature with a meat thermometer before serving. It should reach 165°F (74°C) in the center.
• If you want browned skin, transfer the finished turkey to a sheet pan and broil for a few minutes at the end.

Variations

• Use a homemade cornbread stuffing instead of boxed mix for richer flavor.
• Add quartered onions and celery stalks to the bottom of the slow cooker for a quick gravy base.
• Rub the turkey with herbs like sage and thyme under the skin before cooking.