Easy Slow Cooker Turkey Crown

slow cooker turkey crown with a slice cut from it on a serving platter with pigs in blankets surrounding it. Knives and forks are in the foreground and red and gold serving covered dish behind behind

This recipe for Easy Slow Cooker Turkey Crown is a gamechanger. Super easy and low stress it produces tender and juicy meat every single time. Simply flick a switch and forget about it.

Course Main Course

Cuisine American, English

Prep Time 5

Cook Time 4 15

Resting Time 45

Servings

Calories 374kcal

Author Apply To Face Blog

Ingredients

2 kg turkey crown
1 large carrot
2 large celery stalks
1 large onion
1 large sage stalk and leaves
1 large bay leaf

Gravy

500 mls boiling water
2 chicken stock pots
3 tbsp corn flour
4 tbsp cold water

Metric - U S Customary

Instructions

Remove your turkey crown from the fridge 30 mins before you're ready to cook. Season with salt and pepper
Put the celery stalks in the pot along with the onions, carrot, bay leaf and sage.
Put the Turkey Crown on top.
Place the lid on and cook for 4-5 hours on High. Don’t open the lid as it will let the steam out and slow down the cooking time. See recipe notes below for more cooking times if your crown is bigger/smaller.
Fifteen minutes before the cooking time is up turn your grill on to high.
When the turkey is cooked then take it carefully out of the cooking pot. I use two carving forks, one at each end to try to support the joint equally. It can be tricky. I put it onto a rack in a roasting tray but just the roasting tray is fine too.
Brush the skin with olive oil and brown under the grill for 10-15 minutes. You can do this in a very hot oven too.
Set aside on a chopping board and cover with silver foil or baking paper and some clean towels to rest for at least 45 minutes. This will ensure that the meat is as moist as it can be.
Whilst the turkey is resting you can make the gravy. Remove the vegetables from the turkey juices left in the slow cooker pot from the turkey and discard.
Carefully pour the turkey juices into a medium sized saucepan along with 500 mls of double strength chicken stock (remember that the slow cooker pot will be very hot). Bring to a strong simmer. Stir the cornflour and water together in a small jug or mug and add to the saucepan. Use a whisk to stir the gravy as it thickens. Add more cornflour and water if you need to thicken it more.
Season to taste.
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Notes

Make sure your slow cooker/crock pot is big enough for your turkey joint.
It is very important to make sure your turkey is defrosted in time if it's frozen. It will take about 24 hours for a 2kg joint to defrost in the fridge, 48 hours for a 4 kg bird. Do not cook it until it is completely thawed.
Generally speaking cooking times are - 1 kg / 2 lb: 3 - 4 hours on high - 2 - 3 kg / 4 - 6 lb: 4 - 5 hours on high - 4 kg / 8 lb: 5 - 6 hours on high
It is best to check if your turkey is done as soon as the shorter time length is up for your size joint. Use a meat thermometer to easily check if your turkey is safely cooked. It needs to have reached 165 F/75 C
You will need about 150 grams (5.3 oz) -175 grams (6.2 oz) cooked turkey meat per person. 2 - 3 people - 1.5 - 2 kg (3.3 lbs - 4.4 lbs) - 4 - 6 people - 2 kg - 3 kg (4.4 lbs - 6.6 lbs) - 6 - 9 people - 3kg - 4 kg (6.6 lbs - 8.8 lbs)
Brown your Turkey Joint in a hot oven 220 C/425 F or under a hot grill/broiler to get a fabulous bronzed finish.
Rest the Turkey for at least 45 minutes to let the juices relax into the meat.

Nutrition