Crockpot Turkey Recipes Easy Juicy and Stress Free Dinners

I love using my crockpot for turkey because it makes dinner effortless and the meat always turns out juicy. I’ll walk you through picking the right cut, simple prep tricks like buttering under the skin, and a few foolproof flavor combos.

There’s even a way to get crisp skin at the end. Stick with me and you’ll have a stress-free turkey plan that fits any weeknight or holiday—plus a few smart leftovers ideas.

Why Choose the Crockpot for Turkey

Using a crockpot to cook turkey delivers tender, juicy meat with minimal hands-on time and steady, even heat that prevents drying; it’s ideal for small breasts, bone-in parts, or a butterflied turkey when you want to free up oven space and enjoy set-and-forget convenience while infusing flavors slowly.

• 3 to 4 lb turkey breast (bone-in or boneless)
• 1 cup low-sodium chicken or turkey broth
• 2 tbsp olive oil or melted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1/2 tsp garlic powder
• 1 onion, quartered
• 2 carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 2 bay leaves
• 1 tbsp cornstarch (optional, for gravy)

Place the turkey breast skin-side up on a rack or on top of the vegetables in the crockpot, pour the broth around (not over) the turkey, rub oil/butter and seasonings all over, tuck the bay leaves among the vegetables, cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until internal temperature reaches 165°F (74°C) in the thickest part, then transfer to a cutting board to rest 10–15 minutes before slicing.

Optionally strain pan juices, whisk cornstarch with cold water and simmer in a saucepan to thicken for gravy.

Let the crockpot lid remain closed as much as possible during cooking to maintain consistent low heat and check the internal temperature in the thickest part without touching bone to confirm food safety.

For reliably tender results, consider using a set-and-forget method by placing the turkey on a bed of vegetables and cooking low and slow.

Choosing the Right Cut: Whole Bird, Breasts, or Thighs

Choosing the right cut of turkey for the crockpot makes a big difference in cooking time, texture, and flavor: bone-in breasts and thighs hold moisture and tolerate longer braises for shredding or slicing, boneless breasts finish faster and are ideal for slicing but can dry if overcooked, and a small whole bird or butterflied turkey gives more traditional presentation but requires careful temperature checks and may need trussing or rack support to guarantee even cooking.

• 3 to 4 lb bone-in turkey breast or 2 to 3 lb boneless breast or 3 to 4 lb turkey thighs (bone-in)
• 1 cup low-sodium chicken or turkey broth
• 2 tbsp olive oil or melted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1/2 tsp garlic powder
• 1 onion, quartered
• 2 carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 2 bay leaves

Rub the turkey all over with oil/butter and seasonings, place the vegetables and bay leaves in the crockpot as a bed, set the turkey skin-side up on a rack or directly on the veg, pour the broth around (not over) the bird, cover and cook on LOW 5–6 hours for bone-in breast or thighs (3–4 hours on HIGH), 3–4 hours on LOW for boneless breast (or until thickest part reaches 165°F/74°C), then transfer to a cutting board to rest 10–15 minutes before slicing or shredding.

Tip: Keep the lid closed as much as possible, use an instant-read thermometer away from bone for accuracy, and if you want crisper skin after crockpot cooking, finish under a preheated broiler for 3–5 minutes while watching closely.

Bone-in cuts generally yield more flavorful meat due to the marrow-rich bones and connective tissue that break down during slow cooking.

Essential Crockpot Equipment and Prep Tips

Essential crockpot equipment and a few prep tricks will make slow-cooking turkey easier, safer, and more successful: use a 4–6 quart slow cooker for breasts or thighs and a 6–8 quart for a small whole or butterflied bird; have an instant-read thermometer, a metal rack or trivet to lift the bird above vegetables, silicone mitts, and a shallow baking sheet if you plan to broil for crisping afterward; line the crockpot with a slow-cooker liner for easy cleanup if desired, and prep ingredients (room temperature turkey, evenly chopped vegetables, and measured seasonings) before you start to guarantee even cooking.

• 3 to 4 lb bone-in turkey breast or 2 to 3 lb boneless breast or 3 to 4 lb turkey thighs (bone-in)
• 1 cup low-sodium chicken or turkey broth
• 4 tbsp unsalted butter, softened
• 2 tbsp fresh chopped parsley
• 1 tbsp fresh chopped thyme
• 1 tbsp fresh chopped rosemary, stripped and minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 small onion, quartered
• 2 carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 2 bay leaves
• 1 small lemon, halved (optional)

Pat the turkey dry and loosen the skin over the breast meat, mix butter with parsley, thyme, rosemary, garlic powder, salt, and pepper then smear under and over the skin; place vegetables and bay leaves in the crockpot, set a rack on top and place the turkey skin-side up, pour broth around (not over) the bird, cover and cook on LOW 5–6 hours for bone-in breast or thighs (3–4 hours on HIGH) and 3–4 hours on LOW for boneless breast, remove when thickest part reaches 165°F (74°C), rest 10–15 minutes before slicing or shredding and broil 3–5 minutes if you want crisper skin while watching closely.

Use an instant-read thermometer inserted into the thickest part away from bone, keep the lid closed as much as possible during cooking, and if broiling for skin crisping transfer the bird to a foil-lined baking sheet to catch drips. A slow cooker will deliver consistently juicy meat when you follow proper timing and temperature cooking guidelines.

Classic Herb and Butter Slow-Cooker Turkey

This Classic Herb and Butter Slow-Cooker Turkey is a simple, comforting recipe that yields tender, flavorful meat ready for slicing or shredding; softened butter is mixed with fresh herbs and aromatics then tucked under the skin and rubbed over the surface, the bird is placed on a vegetable bed with a splash of broth to keep the meat moist, and slow-cooking on low produces juicy results with minimal hands-on time.

• 3 to 4 lb bone-in turkey breast (or 2 to 3 lb boneless breast or 3 to 4 lb bone-in thighs)
• 4 tbsp unsalted butter, softened
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup low-sodium chicken or turkey broth
• 1 small onion, quartered
• 2 carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 2 bay leaves
• 1 small lemon, halved (optional)

Pat turkey dry and loosen skin over breast, combine butter, parsley, thyme, rosemary, garlic powder, salt and pepper then spread under and over skin.

Place onion, carrots, celery, and bay leaves in the slow cooker, set a trivet or folded foil on top of vegetables and place turkey skin-side up, pour broth around—not over—the turkey, cover and cook on LOW 5–6 hours for bone-in breast or thighs (3–4 hours on HIGH) and 3–4 hours on LOW for boneless breast until an instant-read thermometer registers 165°F (74°C) in the thickest part away from bone.

Remove and rest 10–15 minutes before slicing or shredding; if desired, transfer to a foil-lined baking sheet and broil 3–5 minutes to crisp skin while watching closely.

Use an instant-read thermometer for safety and doneness, keep the lid closed as much as possible to maintain even low heat, and consider lining the crockpot with a slow-cooker liner or using a trivet to prevent the turkey from sitting directly in juices for a better texture.

This method builds on classic roasted turkey techniques to deliver reliably juicy results with less effort and cleanup, and it pairs especially well with other Delicious Roasted Turkey recipes.

Citrus and Garlic Turkey for Bright Flavor

This bright Citrus and Garlic Turkey brings lively lemon and orange notes with plenty of garlic and herbs to the slow cooker for a juicy, aromatic roast that’s excellent sliced for dinner or shredded for salads and wraps; whole cloves of garlic and citrus halves are tucked into the cavity and under the skin, a citrus-garlic-herb rub and a splash of broth and white wine keep the meat moist while slow cooking concentrates the flavors.

• 3 to 4 lb bone-in turkey breast (or 2 to 3 lb boneless breast)
• 4 tbsp unsalted butter, softened
• 3 cloves garlic, minced plus 6 whole cloves
• 1 lemon, zested and halved
• 1 orange, zested and halved
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup low-sodium chicken or turkey broth
• 1/4 cup dry white wine (optional)
• 1 small onion, quartered
• 2 carrots, chunked
• 2 stalks celery, chunked

Pat the turkey dry and loosen the skin over the breast; mix butter, minced garlic, lemon and orange zests, parsley, thyme, salt and pepper and spread under and over the skin, place whole garlic cloves and citrus halves into the cavity, set onion, carrots and celery in the slow cooker with broth and wine, place turkey skin-side up on a trivet, cover and cook on LOW 5–6 hours (or HIGH 3–4 hours) until an instant-read thermometer reads 165°F (74°C) in the thickest part away from bone, remove and rest 10–15 minutes before slicing or shred with forks.

For best flavor and texture, keep the slow-cooker lid closed while cooking, resist the urge to baste, consider broiling briefly skin-side up to crisp the skin after resting, and use fresh citrus and an instant-read thermometer to confirm safety and bright taste. This recipe is an excellent way to showcase the lean, tender texture of turkey breast tenderloin cuts that many home cooks prefer.

BBQ Pulled Turkey for Sandwiches and Tacos

This BBQ Pulled Turkey slow-cooker recipe yields tender, shreddable turkey seasoned with smoky spices and finished with tangy barbecue sauce, perfect for sandwiches, tacos, or salads; cook low and slow so the breast or boneless thigh meat falls apart easily, then stir in your favorite BBQ sauce and a touch of apple cider vinegar for brightness before serving.

• 3 to 4 lb boneless turkey breast or thigh roast
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup low-sodium chicken or turkey broth
• 1/2 cup ketchup
• 1/3 cup store-bought or homemade BBQ sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 small onion, sliced
• 2 cloves garlic, smashed
• 1 tbsp olive oil

Rub the turkey with smoked paprika, chili powder, cumin, garlic and onion powders, salt and pepper; heat oil in a skillet and sear the roast on all sides until golden (optional).

Place sliced onion and smashed garlic in the slow cooker, add broth, set the turkey on top, cover and cook on LOW 6–7 hours (or HIGH 3–4 hours) until an instant-read thermometer reads 165°F (74°C) then remove and shred with two forks.

After shredding, combine ketchup, BBQ sauce, brown sugar and apple cider vinegar in a bowl, stir into shredded turkey in the slow cooker, cook uncovered on LOW 15–30 minutes to meld flavors and thicken, taste and adjust seasoning before serving in buns or tortillas.

Tip: For best texture and smoky depth, use thigh meat if possible, avoid lifting the lid during the long cook, and add sauce at the end so the meat shreds tenderly while still absorbing flavor.

Smoked turkey breast also benefits from smoked paprika to enhance its rich, smoky flavor.

Thanksgiving-Style Turkey With Stuffing in the Crockpot

This Crockpot Thanksgiving-Style Turkey with Stuffing brings all the holiday flavors to a hands-off slow-cooker: a small boneless turkey roast cooked atop aromatics so it stays juicy while a simple bread-and-herb stuffing absorbs savory juices, finished with a light gravy made from the pan liquids—perfect for a smaller gathering or to free up oven space.

• 3 to 4 lb boneless turkey breast or thigh roast
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• 2 cups cubed day-old bread (about 2–3 cups loosely packed)
• 1/2 cup low-sodium chicken or turkey broth
• 1/4 cup unsalted butter (melted) or olive oil for dairy-free
• 1 egg, lightly beaten (optional, for binding)
• 1 tbsp chopped fresh parsley
• 1 tsp lemon juice
• 1/4 cup low-sodium chicken or turkey broth (for gravy)
• 1 tsp cornstarch (optional, for thickening)

Rub turkey with olive oil, salt, pepper and dried herbs and sear in a hot skillet 2–3 minutes per side if desired; sauté onion, celery and garlic until softened, toss with cubed bread, melted butter, beaten egg (if using), parsley and lemon juice then spoon half the stuffing into the slow cooker, set the turkey on top, add the remaining stuffing around and over the turkey, pour 1/2 cup broth into the pot, cover and cook on LOW 6–7 hours or HIGH 3–4 hours until turkey reaches 165°F (74°C) and stuffing is set; remove turkey and let rest 10 minutes, shred or slice as desired, skim juices and whisk 1/4 cup broth with cornstarch if using, bring juices to a simmer in a small saucepan and stir in slurry to thicken for gravy, season to taste and serve with turkey and stuffing.

Tip: Use day-old bread and don’t overpack the stuffing so steam can circulate; if stuffing seems too wet toward the end, uncover for the last 20–30 minutes to firm and brown the top.

This slow-cooker method is great for freeing your oven and yields tender meat with holiday flavors that mirror traditional roasting.

Low-Sodium and Keto-Friendly Turkey Variations

For a turkey that fits both low-sodium and keto diets, this crockpot variation uses a small boneless turkey roast flavored with fresh herbs, citrus zest, and garlic, cooked with low-carb vegetables and a butter-and-olive-oil baste so it stays juicy without added salt or starchy fillers; the recipe omits bread and broth high in sodium, replaces them with water and aromatics, and finishes with a pan jus thickened lightly with xanthan gum if desired for a silky, keto-friendly gravy.

• 3 to 4 lb boneless turkey breast or thigh roast
• 1 tbsp olive oil
• 2 tbsp unsalted butter (or dairy-free oil if preferred)
• 1 tsp freshly ground black pepper
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp chopped fresh sage
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 small onion, quartered
• 2 stalks celery, sliced into large pieces
• 1 cup chopped cauliflower florets
• 1 cup sliced mushrooms (optional)
• 1/2 cup water
• 1 tbsp apple cider vinegar
• 1/4 tsp xanthan gum (optional, for thickening gravy)
• Fresh parsley for garnish

Pat turkey dry and rub with olive oil, pepper, herbs, lemon zest and garlic; place onion, celery, cauliflower and mushrooms in the bottom of the crockpot, set turkey on top, dot with butter, pour 1/2 cup water and apple cider vinegar into the pot, cover and cook on LOW 6–7 hours or HIGH 3–4 hours until internal temperature reaches 165°F (74°C); remove turkey to rest 10 minutes, skim juices and, if desired, combine 1/4 cup warm juices with a pinch of xanthan gum whisked vigorously to thicken then simmer briefly and season with fresh parsley before serving.

Tip: Use fresh herbs and lemon zest for flavor instead of salt, avoid pre-made broths (use water plus a splash of vinegar and aromatics), and if using xanthan gum add it very gradually while whisking to prevent clumping.

This method adapts easily to various turkey cuts and delivers consistently tender results with turkey cutlets when adjusted for size and thickness.

Best Side Dishes to Pair With Crockpot Turkey

A vibrant, low-carb roasted Brussels sprouts and caramelized shallots side dish pairs beautifully with crockpot turkey, offering a crisp, slightly sweet contrast that can be finished with toasted pecans and a drizzle of lemon-butter for brightness; this recipe keeps things easy and oven-friendly while complementing the herb-forward flavors of your turkey without adding much prep time.

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 4 medium shallots, thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter (or ghee)
• 1/2 tsp freshly ground black pepper
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup toasted pecans, roughly chopped
• 1 tbsp chopped fresh parsley
• Salt to taste (optional for non-low-sodium diets)

Preheat oven to 425°F (220°C); toss Brussels sprouts, sliced shallots, olive oil, butter, pepper and red pepper flakes in a roasting pan or rimmed sheet pan, spread in an even layer and roast 20–25 minutes, stirring once halfway, until sprouts are deeply browned at the edges and shallots are soft and caramelized, then remove from oven and toss with lemon zest, lemon juice and toasted pecans.

Serve warm alongside crockpot turkey, finishing with chopped parsley and additional lemon juice if desired.

Tip: For extra crispness, roast on a hot, well-spaced pan and avoid overcrowding; if making ahead, reheat briefly in a hot oven to restore texture.

Smoked turkey techniques can impart deep, savory flavor to poultry, making them a great alternative to oven-roasting when you want smoky turkey notes.

Storage, Reheating, and Meal-Prep Ideas

Make-ahead roasted Brussels sprouts with caramelized shallots and toasted pecans are perfect for storing, reheating, and using in meal-prep bowls alongside slices of crockpot turkey; this recipe includes steps and storage tips so you can roast once, serve fresh, and repurpose leftovers into salads, breakfast hash, or wraps throughout the week.

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 4 medium shallots, thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter (or ghee)
• 1/2 tsp freshly ground black pepper
• Zest and juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• 1/3 cup toasted pecans, roughly chopped
• 1 tbsp chopped fresh parsley
• Salt to taste

Preheat oven to 425°F (220°C) and toss Brussels sprouts, sliced shallots, olive oil, melted butter, black pepper and red pepper flakes in a rimmed sheet pan arranged in a single layer; roast 20–25 minutes, stirring once halfway, until deeply browned, then remove from oven and immediately toss with lemon zest, lemon juice and toasted pecans before keeping warm or cooling for storage.

For storage, cool completely then refrigerate in an airtight container for up to 4 days or freeze up to 3 months; reheat from refrigerated in a single layer on a hot sheet pan at 425°F for 8–10 minutes to restore crispness or thaw frozen portions overnight then reheat gently in a skillet with a splash of oil.

Tip: Cool fully before sealing to prevent sogginess and re-crisp in a hot oven or skillet, and portion into meal-prep containers with separate dressing to keep flavors bright.

You can also turn leftovers into a hearty turkey salad for sandwiches or bowls, pairing the Brussels sprouts with shredded crockpot turkey, dried cranberries, and a tangy yogurt-based dressing.