To slow cook turkey, season it well, keep it moist, and cook on low heat until the internal temperature reaches 165°F (74°C) in the thickest part of the meat, then rest before carving for juiciness.

Basic slow cooker method

• Use a thawed turkey breast or small whole turkey that fits comfortably in your slow cooker, pat it dry with paper towels, and remove any giblets or packaging.

• Mix a rub of salt, pepper, garlic powder, onion powder, paprika, and dried herbs (like thyme, rosemary, and oregano) with olive oil to form a paste, then rub it all over the turkey, including under the skin if possible.

Setting up the cooker

• Place halved onions, garlic, and optional carrots or celery in the bottom of the slow cooker to create a flavor base and to slightly elevate the turkey so it is not sitting directly in liquid.

• Set the turkey breast side up on top of the vegetables; you usually do not need to add water because the turkey releases plenty of juices as it cooks.

Time and temperature

• Cook on LOW for about 5–6 hours for a 4–6 lb turkey breast or 8–8½ hours for a small whole turkey, checking for doneness toward the end; larger pieces may need longer.

• Always confirm the turkey is done by using a meat thermometer; it is ready when the thickest part of the breast reaches 165°F (74°C).

Optional crispy skin and resting

• For crispier skin, carefully transfer the cooked turkey to an oven-safe dish and broil in the oven for 3–7 minutes until the skin is browned, watching closely to avoid burning.

• Let the turkey rest for 15–20 minutes before slicing so the juices redistribute and the meat stays moist.

Using the juices for gravy

• Strain the cooking juices into a saucepan and, in another pan, cook butter and flour together to make a roux, then gradually whisk in the hot juices and simmer until thickened for a simple gravy.

• Taste and adjust seasoning with salt and pepper, then serve the gravy over sliced turkey.