Easy Turkey in Crock Pot Recipe - Southern Plate (2024)

FAQs

Do I have to brown turkey before crock pot? ›

You do not need to brown meat before you place it into the slow cooker. By browning meat, you will cause the meat to intensify the flavor. That will make the meat taste so much better. By adding onions, carrots & celery, that will also help to flavor the meat taste.

Many slow cookers cannot accommodate large turkeys, so USDA recommended cutting-up a whole turkey into smaller pieces, or using store bought turkey parts. The parts should always be thawed before placing them into a slow cooker. DON'T start cooking foods from the frozen state.

Add liquid: Adding a liquid, such as chicken or turkey broth, to the crockpot will help to keep the turkey moist as it cooks. The liquid will also help to infuse the turkey with flavor.

Yes, you can cook ground turkey directly in the crock pot without browning it first.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Vegetables such as peas, asparagus and peppers can become a flavorless, mushy mess in a slow cooker.

A slow cooker uses low heat to slowly cook turkey, letting the meat marinate and simmer in its own juices. Also, since a slow cooker does not release steam, it locks moisture inside the pot and meat to help deliver juicy turkey breasts.

Slow cookers have tight-fitting lids, which means they create rather than evaporate liquid in the cooking. A slow cooker does not need any liquid added at the beginning of the cooking process, because it will generate steam, which will become liquid in the bowl.

While higher temperatures will cook a turkey faster, they'll also increase the chances that your bird will singe or even burn on the outside before the inside is cooked through. This isn't a weeknight meal that you should be rushing through; low and slow is the way to go.

Can you cook turkey the day before and reheat in slow cooker? ›

Yes, you can definitely cook a turkey the day before and reheat it in a crock pot.

When serving your turkey the next day, the USDA Meat and Poultry Hotline advises that cooked turkey may be eaten cold or reheated. To reheat your turkey, USDA gives the following recommendations: In the Oven: Set the oven temperature no lower than 325°F.

Add some stock and butter: Add two secret ingredients for reheating leftovers — moisture and fat — to any leftovers when reheating. For turkey, stock and butter are ideal, but use what you've got!

Brown Meat Before Putting It in the Slow Cooker

The number one thing that I found that helps my meals stay moist is to brown the meat before placing it in the slow cooker. This helps seal in the juices.

There are 8 references cited in this article, which can be found at the bottom of the page. You can cook a roast in a crockpot without browning it, but the meat is more flavorful and appealing if sear it first.

Brown Meat to Boost Flavor

If you have a few extra minutes when preparing anything in a slow cooker, try browning your meat before adding it to the cooker. It boosts the flavor and color of any dish, but can be skipped if you're in a hurry.

If you want the turkey skin of the breast to be browned, when the turkey is close to being done (about 150°F for the breast), you'll need to turn the turkey over so that the breast is on top, and put it in a 500°F oven or under the broiler for 4 to 5 minutes, just enough time to brown the breast.

🍗 Start the bird at a higher temperature (I do 425F) for 20 minutes, then reduce the heat (I do 350F) for the remainder of the cooking time. 🤓 This technique works because the higher temperature gives the skin a head start on browning.