Crock Pot Turkey (Whole)
by Sommer Collier — on Nov 2, 2026 
My crock pot whole turkey recipe frees up oven space on Thanksgiving, and most of the cooking happens without my help! I start with my favorite turkey brine, coat the bird in butter and herbs, and let it slow cook until the meat is juicy and practically falling off the bone. Then I give it a quick broil for crispy skin… Because I’m not giving up that part!
I have tried many, and I mean many, different methods to prepare a Thanksgiving turkey. From roasting to frying (and *maybe* an ill-fated attempt at microwaving) hands-down my slow cooker recipe is the easiest and most convenient way to cook a smaller whole turkey. I always start with my foolproof best turkey brine recipe, which is only as complicated as submerging a raw bird in a vat of water, salt, and various aromatics for a day or so. This simple step is optional, but makes the turkey unbelievably juicy and flavorful… We’re talking like, “wait, this isn’t chicken?” levels of moist and fork-tender! Then I place the brined whole turkey into the crock, coat it with melted butter and herbs, and let the slow cooker works its magic for a few hours while I go about making a dozen or so other holiday dishes!
Table of Contents
Sommer’s Recipe Highlights
Easy Crock Pot Recipe – Like my crock pot turkey breast recipe, I am 100% confident that the whole turkey is coming out of there incredibly juicy and flavorful. And I love that there’s no need to babysit the oven or set my timer for basting over and over! If you still want that golden brown skin don’t worry, I have easy steps for how to broil the turkey and get the turkey skin beautifully crispy.
Space Saver – Every cooking element is coveted when it comes to making holiday and big family meals. The stovetop and ovens always get a good workout in our house! Crockpots are so very handy whenever you make a recipe for a food that’s typically oven roasted… Using the slow cooker opens up that precious oven space for other baking needs!
Perfect for Meal Planning – As I mentioned a large 8-12 pound turkey will yield roughly 8-10 servings, which is great when it’s for a large meal and/or you want leftovers. I typically cut any leftover breast meat into slices and leave big whole pieces intact, then keep everything in the fridge or freeze for later. The meat will keep well for several days, and lean turkey is super versatile to use throughout the week in lunches and easy dinners.
Key Ingredients and Tips
- Whole turkey – If I want to fit a whole bird whole in the crock pot, I’ll use an 8-10 pound turkey. However, you can cook a larger 10-12 pound turkey in the slow cooker by cutting it down into large pieces, like I did in these images.
- Butter – I always use unsalted butter whenever I’m cooking. That way I have total control over the amount of salt that goes into the dish.
- Chicken base – Using straight-up base in the herb butter gives the turkey an intense savory poultry flavor.
- Italian seasoning and salt – I use homemade Italian seasoning (store bought is fine). But DON’T add salt if you brine the turkey as there’s plenty of salt already in the brine!
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Does it Fit? – First thing’s first, make sure the turkey actually fits in the slow cooker! Get out the crock to do a quick assessment… If the whole thing fits in there comfortably without cramming it in, it’s good to go. However, if it is even a tad too large, lifting the lid at all, I recommend cutting it up, like I did, into 8 more manageable pieces: 2 breast, 2 wings, 2 thighs, and 2 legs.
Brine (or Don’t) – It’s entirely up to you whether or not you brine your whole turkey before slow cooking. I’m always team Yes Brine! as the simple brining process never fails to make the bird incredibly flavorful and tender. Keep in mind that you’ll need to brine the turkey for a minimum of 24 hours in advance of cooking.
Into the Crock Pot – When I’m ready to cook I start by getting out a small bowl and melt the butter in the microwave. Then pour the broth (or water) into the bottom of the crock. Next, I remove the neck and all of the gizzards from inside of the turkey, and place the whole turkey (or cut up pieces) in the crock as well. Make sure it fits so that the lid can securely sit on top.
Make Butter Mixture and Brush – In the small bowl, I mix together the melted butter with chicken base, and Italian seasoning. If you DON’T brine the turkey first, add a bit of salt to the mixture as well. The brine has a ton of salt so there’s no need to add extra to the butter mixture. Now I use a silicone pastry brush to, well, brush the butter throughly over the turkey. I want to really get the mixture on every bit of exposed turkey skin. This means lifting up the cut pieces to coat them as well.
Cover and Cook – Next, I place the lid on the slow cooker. This might seem obvious but I’ll say it anyway: Be sure the lid can actually close, without any of the meat touching or lifting it up. This is why I check the size of the turkey before getting started!
I set the crock pot to HIGH and cook the whole turkey for 3.5-5 hours, depending on the size. Check the internal temperature on the low end of the cooking time… Like chicken, turkey needs to reach an internal temp of 165 degrees before eating. If it’s not quite there, I’ll continue cooking the turkey, and check again in an hour. You really want to avoid removing the lid as much as possible to keep the heat high!
Optional Broil – When the turkey has reached 165 degrees, you now have the option to rest and carve, or broil it for a few minutes to get the skin crispy like an oven roasted turkey. If I’m broiling, I remove the bird from the crock pot and place it on a rimmed baking sheet. (You can also set it on a wire rack that’s placed on the rimmed baking sheet to make cleanup slightly easier.) Broil it in the oven for only 2-5 minutes, just until the skin turns lightly crispy and golden brown and not a moment longer! It really only takes a couple of minutes for the turkey skin to go from crisp to burnt, so keep a close eye on it.
Rest and Carve – I place the whole turkey on a large plate or cutting board and allow it to rest for 15-20 minutes. The high heat cooking process makes the juices flow throughout the meat; resting before slicing gives that moisture time to redistribute evenly, and ensures that each piece of meat is extra succulent.
When it’s time to carve the whole turkey, I always recommend slicing the meat against the grain. This simply means cutting the turkey perpendicular to those wood grain-like lines that run through the meat. Doing this helps keep the moisture in the bird.
Serving Suggestions
Cooked in the crock pot or not, I think serving a whole turkey has a wonderful nostalgic appeal. So I usually serve it with classic Thanksgiving (or really, any of the holidays) side dishes, like…
- Mashed Potatoes and Turkey Gravy
- Stuffing Balls, Mushroom Sausage Stuffing or make Stuffing in a Bundt Pan
- Southern Sweet Potato Casserole
- Candied Carrots with Maple Syrup
About 9 times out of 10 I wind up having at least a decent amount of leftover crock pot turkey. So I like to plan ahead to use some of the extra meat for the week. Cold turkey salad sandwiches and wraps are great for lunches, and my skillet turkey pot pie and spicy leftover turkey soup recipes are perfect for quick dinners. But really, you can use it in place of chicken in basically any recipe that calls for precooked chicken!
Storage Notes
I keep any leftover turkey in an airtight container and store them in the fridge for up to 5-7 days. However, once you use the cooked meat to make another recipe, like a soup, keep in mind leftovers from that dish won’t last as long.
Turkey also freezes well for up to 3 months stored in an airtight container. You can cut it in slices or leave in large pieces before freezing. I recommend wrapping up the turkey before placing in a freezer-safe container or plastic ziploc bag. Then just pop it in the fridge overnight to thaw!
Frequently Asked Questions
No, you shouldn’t include stuffing when cooking a whole turkey in the slow cooker. It will essentially turn into a mushy soup.
Yes, you can. And it’s sad, so don’t. Whether or not you’re cooking the turkey whole or in pieces, the meat will become rubbery if it’s cooked for too long. That’s why I check the temp every 30-60 minutes after 3.5 hours, and remove the bird from the crock pot as soon as it reaches that 165 degrees internal temperature and the meat is perfectly juicy.
No, you don’t need to and you shouldn’t try. Trust me, because the turkey is slow cooked with broth (or water) it will be plenty moist, no basting required! Also, the lid needs to remain on as much as possible to keep the heat trapped in and cook the turkey evenly.
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More Thanksgiving Recipes
Crock Pot Turkey (Whole)
Ingredients
- 8-10 pound whole turkey (or 10-12 pound turkey cut into serving pieces if needed to fit the slow cooker)
- ½ cup melted butter
- 2 tablespoons chicken base
- 2 tablespoons Italian seasoning (or other dried herb blend)
- 1 cup water
- 1 tablespoon salt (only if the turkey has not been brined)
Instructions
- Prep Ahead: I recommend brining the turkey a day or two in advance for best results. Use my best turkey brine recipe!
- Set out a large 6 to 8-quart slow cooker and a small mixing bowl. Make sure the turkey fits completely inside the slow cooker with the lid fully closed and tight. If the lid does not sit flat, cut the turkey into approximately 8 pieces between the joints (2 breasts, 2 wings, 2 thighs, and 2 legs) and arrange them inside the crock instead.
- Pour the water into the bottom of the slow cooker and place the turkey inside. Make sure to remove anything inside the cavities. (Sometimes the neck and gizzards are tucked inside.)
- In the small bowl, stir together the melted butter, chicken base, Italian seasoning, and salt if using.
- Brush the butter mixture generously over the entire turkey. If using turkey pieces, lift each piece and brush the seasoning underneath before stacking everything back into the slow cooker.
- Cover tightly, making sure nothing touches or lifts the glass lid. Cook on HIGH for 3 ½ to 5 hours. Begin checking the internal temperature after 3 ½ hours using an instant-read or probe thermometer inserted into the thickest part of the breast. Continue cooking until the turkey reaches an internal temperature of 165°F. Cooking times will vary depending on the size of the turkey and the slow cooker, so always rely on temperature instead of time.
- Optional Broil: The turkey can be served as-is, but if a more golden skin is desired, carefully transfer it to a baking sheet or oven-safe rack.
- Place it under the broiler for 2-5 minutes, watching constantly. The skin can go from brown to burnt in less than a minute!
- Allow the turkey to rest for 15- 20 minutes before carving if cooking a whole bird. If using cut pieces, let them rest for about 10 minutes before serving.
