Slow-cooking a turkey usually takes 5–12 hours depending on whether you are doing a breast, crown, or whole bird, plus you must always cook to a safe internal temperature of 165°F/75°C in the thickest part.
Key safety rule
- No matter the time or method, only rely on time as a guideline and always finish cooking when the turkey reaches at least 165°F/75°C in the thickest part of the breast and inner thigh.
- Use a meat thermometer and avoid letting the bird sit in the “danger zone” (between 41°F and 140°F) for more than 4 hours; if it has not reached about 135–140°F by then, increase the heat.
Whole turkey in a slow cooker
- For an 8–10 lb whole turkey cooked on LOW in a slow cooker: plan about 8–9 hours.
- For a 12–14 lb turkey on LOW: plan about 10–12 hours; do not open the lid often because that can significantly extend the cooking time.
Turkey breast or crown
- A 2 kg / 4 lb turkey breast typically takes about 5–6 hours on LOW in a slow cooker; smaller (about 1 kg / 2 lb) pieces may be done in roughly 4–5 hours on LOW, while 3 kg / 6 lb pieces may need 6–7 hours.
- As a rule of thumb for boneless or bone-in turkey breast in the slow cooker: expect roughly 4–7 hours on LOW depending on size, checking for 165°F in the center from the earliest suggested time.
Slow-roasting in the oven (not crockpot)
- For a very low oven (around 250°F), many slow-roast methods estimate about 30 minutes per pound, or 8–12 hours total for small to medium turkeys, again finishing only when the internal temperature reaches 165°F.
- Some overnight methods at 170–200°F suggest 9–10 hours for an average turkey, then a short high-heat blast (around 450°F) to brown and crisp the skin.
If you tell the turkey’s weight and whether you’re using a slow cooker or oven, a more precise hour range can be given.
