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Moist and Tender Slow Cooker Turkey with Gravy
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- #98883
This recipe for moist and tender turkey with gravy takes the stress out of the meal, using a simple crock pot method that provides a perfectly cooked turkey every time.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 can (15 ounce size) chicken broth
2 cups hot water
2 stalks celery, cut into large pieces
1 medium onion, cut in large chunks
1/4 cup butter
1 teaspoon poultry seasoning or other favorite seasoning
5 pounds turkey breast, thawed if frozen
1/4 cup Wondra or other instant-blend flour
1/2 cup cold water
directions
Combine the broth, water, celery, onion, butter, and poultry (or other) seasoning in the crock pot. Cover the crock pot and cook on high heat until it comes to a simmer (about 30 minutes).
Add the turkey breast breast-side down to the crock pot. Cover the crock pot and cook on low heat for 4 hours or until the turkey reaches 180 degrees F on a meat thermometer.
Remove the turkey from the crock pot and let stand for 10 minute before slicing.
While the turkey is resting, strain the broth from the crock pot and place in a saucepan over medium-high heat. Bring to a boil. Combine the flour and water in a bowl and whisk until smooth. While stirring the broth, add the flour mixture to the saucepan. Cook, stirring constantly, until the gravy has thickened.
Serve the gravy with the sliced turkey.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
384 calories, 19 grams fat, 4 grams carbohydrates, 46 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 25, 2016
Our Thanksgivings are pretty low-key, so I decided a crock pot turkey was the way to go. It turned out marvelously. I love celery so I doubled the amount in the recipe.
September 20, 2014
This is a foolproof way to cook turkey that turns out perfect and moist every time. The only change I make is to cook it on high for 2 hours then on low for 4 hours. I don't like cooking poultry on high for too long in the crock as I find it can get dried out so I switch it to low partway through usually.
May 26, 2011
i used a whole, 9 pound young turkey because my store was out of the turkey breasts. I've never made a 'thanksgiving turkey' or any whole bird...just the legless/wingless turkey. Last minute thawing ordeal aside, the process was much easier than expected - I didn't even have to make a mommy call for help! the recipe itself scared me a bit...I've never had a crockpot turkey before and i was worried i'd lose flavor. it was the complete opposite though! I forgot to pick up chicken broth so i made my own with some knorr's chicken bouillon. that combined with the onion and the celery and the turkey's natural juices created perfect flavor and moistness! i also rubbed some salt, pepper, garlic powder, onion powder and adobo onto my bird just before putting the lid on. And i decided to stuff it as well. My only recommendation is that if you do decide to stuff it, place the bird breast side up and add the water after the bird making sure to keep the water level below the cavity of stuffing...mine kept escaping and going for a leisurely swim through the broth! but the entire bird was moist and flavorful. Not exactly a traditional thanksgiving turkey - which is the only reason i didn't rate it a 5, but my boyfriend did say that it was better than the turkey my mom had at thanksgiving! don't tell her!!!