Do you love turkey but don’t want to spend hours in the kitchen or end up with too many leftovers? This Slow Cooker Turkey Crown recipe is a simple, hands-off way to get moist, tender turkey with minimal fuss.
The method uses a few basic ingredients—turkey crown, butter, garlic, dried herbs, onion, carrots and stock—and produces juicy meat plus a rich gravy made from the cooking juices. It’s perfect for Christmas, Thanksgiving or any roast dinner served with mashed potatoes and seasonal vegetables.
Below you’ll find a clear step‑by‑step recipe card, cooking times, tips for crisping the skin, gravy instructions, storage and serving suggestions to get the best results from your slow cooker turkey crown.
Step by Step Recipe
Slow Cooker Turkey Crown
Serves: 8 | Prep: 15 mins | Cook: 5 hrs
Ingredients: 2 kg turkey crown, 120g butter, 2 tsp pureed garlic, 2 tsp dried thyme, 2 carrots (halved), 1 onion (halved), 300 ml chicken stock. For gravy: leftover cooking juices, 60g plain flour, a splash of browning, salt and pepper.
Equipment
Slow cooker, large pan, sieve, whisk, carving knife and fork, foil.
Instructions
- Fully defrost a frozen turkey crown before cooking. Remove all packaging.
- Pat the turkey dry with kitchen paper to remove excess liquid.
- Use a smooth spoon to loosen the skin around the breast to create a pocket.
- Mix softened butter with dried thyme and garlic.
- Rub half the butter mixture under the breast skin and spread the rest over the outside of the skin.
- Place the halved carrots and onion in the base of the slow cooker. Pour in the chicken stock.
- Set the turkey crown breast-side up on the vegetables. Season with salt and pepper. Put the lid on and cook on LOW.
- Cooking times vary by weight: 1 kg ≈ 4 hours, 2 kg ≈ 5 hours, 3 kg ≈ 6 hours. Use a meat thermometer: the thickest part should reach at least 74°C (165°F).
- Remove the turkey from the slow cooker. Either discard the skin or crisp it in the oven (see below).
- Cover loosely with foil and rest for at least 30 minutes before carving so the juices redistribute.
Crispy Skin (optional)
- To crisp the skin, place the cooked turkey on a baking tray and put in a preheated oven at 180°C fan / 200°C / 400°F / Gas Mark 6 for 10 minutes.
- Cover loosely with foil and allow to rest 30 minutes before carving.
Turkey Gravy
- Strain the cooking juices through a sieve into a jug and let the fat rise to the top.
- Scoop 4 tablespoons of the top fat into a large pan and discard any excess fat, leaving mostly stock in the jug.
- Gradually whisk 60g plain flour into the hot fat to make a roux. Do not let it burn.
- Slowly add the strained stock a little at a time, whisking to combine until smooth.
- Add a splash of browning if you prefer a darker colour. Bring to the boil and thicken. Season with salt and pepper to taste.
- If the gravy is too thin, mix 1 tbsp cold water with 1 tbsp flour until smooth and whisk in, then boil. If too thick, add boiling water until the desired consistency is reached.
- Pour into a gravy boat and serve with the turkey slices.
What is a Turkey Crown?
A turkey crown is the upper portion of a turkey that contains the breast meat with the breastbone intact; legs are removed. It’s ideal for smaller gatherings and yields plenty of white meat perfect for slicing.
Ingredients
Key ingredients are turkey crown, butter (or olive oil), garlic, dried herbs (thyme, sage or rosemary), onion, carrots, stock, salt and pepper. Dried herbs hold up better in slow cooking than fresh herbs.
Defrost Time for Turkey Crown
If using a frozen crown, defrost thoroughly in the fridge. A rough guide: small (1 kg) ≈ 14 hours, medium (2 kg) ≈ 20 hours, large (3 kg) ≈ 30 hours. Follow packaging guidance where provided.
Equipment
A slow cooker big enough to fit the crown, a sieve and jug for straining, a large pan and whisk for the gravy, and a carving knife and fork for serving.
Cooking Times
Slow cooking on the LOW setting gives the best, most tender results. Approximate times: 1 kg ≈ 4 hours, 2 kg ≈ 5 hours, 3 kg ≈ 6 hours. Check internal temperature of 74°C (165°F).
How to Check the Turkey Is Cooked
Use a meat thermometer in the thickest part of the breast: 74°C / 165°F. Without a thermometer, pierce the breast—juices should run clear and meat should no longer be pink.
Rest
After cooking, cover the turkey loosely with foil and rest at least 30 minutes before carving to redistribute juices and keep meat moist.
Carving
Remove the breasts from the crown bone using a carving knife and fork, then slice to your preferred thickness. Slow cooked turkey produces very tender slices ideal for sandwiches, salads and roast dinner platters.
Serving Suggestions
Serve with classic roast sides such as roast potatoes, parsnips, carrots, Brussels sprouts, stuffing, pigs in blankets, bread sauce or cranberry sauce, plus plenty of gravy.
Turkey Gravy
Strain the juices, use the fat to make a roux with plain flour, then whisk in the strained stock until smooth and thickened. Add a small amount of browning if you prefer a darker-looking gravy. Season to taste and serve immediately.
Storage
Store cooled turkey in the fridge up to 3 days or freeze for up to 2 months. If freezing, seal in airtight bags or containers and thaw overnight in the fridge before reheating. Reheat slices with gravy in the microwave or gently on the hob or in the oven to retain moisture.
FAQs
Any size slow cooker will work as long as the crown fits comfortably. Most large slow cookers will fit up to a 3 kg crown.
Can I cook the turkey the day before?
Yes. Cook, cool, cover and refrigerate. Reheat slices with gravy to keep them moist on the day you serve.
How long will the cooked turkey keep?
Up to three days in the fridge or up to two months in the freezer.
More Turkey Recipes
Leftover turkey makes excellent curries, pies and sandwiches. If you have leftovers try turkey curry or a turkey and ham pie for tasty second‑day meals.
This recipe and the recipe card were updated for clarity and better user experience. Enjoy a stress‑free, juicy turkey crown from the slow cooker and a gravy made from the delicious drippings.