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Slow Cooker Turkey

Slow Cooker Turkey



  • 10 pound turkey, thawed
  • 4-5 tablespoons unsalted butter
  • 3 sprigs rosemary
  • 3 sprigs sage
  • 3 sprigs thyme
  • 4 large crushed garlic cloves
  • Kosher salt
  • Black pepper


1. Remove the neck bone and giblet bag of the turkey and use a paper towel to dry off the thawed turkey.
2. Melt the butter in the microwave and liberally brush the turkey with the melted butter. Also make sure to get butter underneath the skin. Optionally, use your hands instead of a brush.
3. Sprinkle salt and pepper on all parts of the turkey.
4. Make a bundle out of the rosemary, sage and thyme and insert into the turkey cavity. Add the crushed garlic cloves.
5. Use kitchen twine to tie the legs together. Then carefully place the turkey into your large slow cooker. Depending on your turkey, you may need to flip the turkey on the other side to put it in your slow cooker. You also may need to untuck the wings.
6. Place the lid on the slow cooker. If the lid doesn’t fully close, use foil to create a seal around your slow cooker lid.
7. Cook the turkey on high for 2 hours and then reduce the heat to low for an additional 3-4 hours. Use a thermometer to determine when the turkey is completely cooked - it should reach an internal temperature of 165°F.
8. Carefully remove the turkey from the slow cooker, wait 10 minutes and then serve.
9. Optional: If you would like the outside of the turkey to appear crispy, broil the turkey in the oven for 10 minutes prior to serving.