Slow Cooker Turkey Crown

I wasn’t sure slow-cooking a turkey crown would work, but I tried it on a busy weekend, and it turned out juicy, forgiving and way less stressful than roasting. The meat stayed tender, the flavours soaked in from the aromatics, and finishing the skin under a hot grill for 8–10 minutes gave the look and snap I wanted. It’s a relaxed way to get a feast on the table when oven space is tight.

Slow Cooker Turkey Crown Recipe

Servings

6-8

servings

Prep time

15

minutes

Cooking time

6

hours 

Calories

150

kcal

Ingredients

• 2.5 kg (5.5 lb) turkey crown

• 2 onions, quartered

• 3 garlic cloves, crushed

• 2 tbsp olive oil

• 1 tbsp butter, softened

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 tsp salt

• ½ tsp black pepper

• 250 ml (1 cup) chicken stock or white wine

• 2 carrots, thickly sliced (optional, for base)

• 2 celery sticks, chopped (optional, for base)

Directions

• Pat turkey dry and rub butter, oil, herbs, salt and pepper over the skin.
• Place onions, carrots and celery in the slow cooker to form a flavour base.
• Pour stock or wine into the cooker and set the turkey crown skin-side up on the veg.
• Cover and cook on HIGH for 4–6 hours or LOW for 7–9 hours until thermometer reads 165°F (75°C).
• Baste once or twice if you like, but keep the lid closed to hold the heat.
• Remove turkey and let rest for 15–20 minutes before carving.
• If you want crisp skin, place the crown under a hot grill or in a 220°C oven for 8–12 minutes.
• Strain juices and make gravy, adding stock or cream as needed.

Nutrition Information (per 100 g cooked turkey, approximate)

• Calories: ~150 kcal
• Protein: ~29–30 g
• Fat: ~3–6 g (varies with skin)
• Carbs: 0–1 g
• Sodium: varies with added salt and stock

Expert Tips and Variations

Use a thawed turkey only; don’t start from frozen because slow cookers heat slowly, and that risks the danger zone for bacteria. For safe doneness, aim for an internal temp of 165°F (75°C). Swap chicken stock for white wine if you want a brighter flavour, or use almond milk in the gravy for a dairy-free creaminess. To crisp skin, blast under a hot grill or oven for 8–12 minutes after slow cooking. Mistakes to avoid: overfilling the pot, lifting the lid too often, or skipping the rest time, which lets juices settle.

How to Store and Reheat Turkey Crown

Cool leftover turkey within two hours and refrigerate in airtight containers for up to 3 days. For longer keep, freeze sliced turkey in freezer bags for up to 3 months. Reheat gently in a low oven at 300°F (150°C) wrapped in foil until warmed through, or reheat slices in a skillet with a splash of stock to keep them moist.

FAQs