Before we head on into this post I’d like to get a little something out-of-the-way…
There are varying opinions on whether poultry can be safely slow cooked.
If you are in any doubt as to whether slow cooking turkey is for you. Don’t do it.
I slow cook turkey, and have never had any adverse effect. I’m fanatical about food safety and hygiene (have I ever mentioned I have a slight huge paranoia about poisoning? It emerged when I was very small – must have seen something on TV – Cleopatra maybe?).
There are food safety guidelines to follow at the end of this post. But I reiterate – if unsure – please steer clear.
Simple Slow Cooked Christmas Turkey
Picture the scene, it’s Boxing Day and there’s Tupperware galore of turkey overtaking the fridge.
That is, if you found time to strip the meat from the bones of your huge turkey. If you didn’t, there’s a suspicious looking half-eaten carcass loitering – waiting to meet its fate.
Your food-waste-conscience convinced you you’d find time to boil the inedible leftovers to make some fantastic home-made stock – but it’s looking increasingly unlikely. I’ve been there. Time after time. The sofa, a great family movie and a box of chocolates is a much more attractive option (don’t forget to enter the Thorntons giveaway Guys!).
How about taking it a littler slower this Christmas? You can save money, effort and reduce your leftovers – because as tasty as turkey is, day after day it can get a little uninspiring.
(My turkey breast joint cost £6 – approx. £1 per head)
Reduce the pace, and the pressure on the designated chef this Christmas, and let your slow cooker take the strain.
Six simple-steps to a perfect crock pot Christmas turkey
- Select an adequately sized turkey breast boneless joint to serve your guests and most importantly one that will fit inside the pot. A 1.5kg/3.3lb boneless joint will serve 4-6 and should fit inside a standard 3.5ltr/6pt pot. Depending on the number of guests, you may need a 6.5ltr/11½pt pot. This is a good investment as it’s great all year round for batch cooking – a highly efficient way of pre-preparing homemade meals.
- Before slow cooking, give the boneless joint a 10-minute blast in the oven on high. This browns and seals the turkey breast.
- Pop the joint in the pot, and top up with boiling stock to approx. two-thirds full. Allow 4-6 hours cooking time on high (based on 1.5kg/3.3lb – adjust cooking time for larger/smaller based on the appliance). You can add herbs, onion and even cranberries to the stock. This will form the basis of the gravy.
- Insert a meat thermometer into the thickest part of the joint after 60-90 minutes to check the internal temperature has reached a safe 74°C/165°F for 2 minutes.
- 10 minutes before serving carefully remove the turkey and test the thickest part/centre of the breast, once again, with a meat thermometer to ensure it is thoroughly cooked. To brown the top of the joint place under the grill for approx 5 minutes. This will crisp any bacon covering, improve texture and make it look more presentable if carving at the table.
- Leave turkey to rest while you finish off the gravy. Remove the stock from the pot and make your gravy in your usual way on the hob.
Carve. Serve. Enjoy.
Things to remember to reduce the risk of food poisoning:
- Don’t wash your turkey before cooking. It is not required and can spread harmful bacteria from raw meat.
- Ensure hands are washed before and after handling raw food.
- Only slow-cook a turkey breast joint, never a whole turkey.
- Cook fresh and not previously frozen and then thawed turkey as this reduces the risks of food poisoning from harmful bacteria. Never use a slow cooker to cook any type of frozen food.
- Do not place stuffing inside the joint. Cook and serve separately.
- Always use very hot or boiling stock not just warm or cold.
- Using the highest temperature setting and testing with a meat thermometer helps to ensure that the turkey has reached the recommended safe internal temperature of 74°C/165°F for a minimum of 2 minutes.
- Ensure the cooker is no more than 2/3rds full when adding the fluid. Overfilling increases the chances of the meat not cooking evenly and the chances of harmful bacteria developing.
- Ensure when the meat is carved no pinkness remains and that the juices run clear.
- Try not to lift the lid on the pot unnecessarily. Each time you do it increases cooking time by a further 20 minutes. Remember appliances can vary in cooking times so know your cooker and always apply common sense.
Further food safety information can be found at FSA Safer Food Better Christmas
I have slow cooked whole chicken for years. This year for our Thanksgiving dinner we smoked our turkey (lots of work). Next year I think this will be the method we use.
BY far slow cooking for me is the easiest method with meat. I’m a little heavy handed with ovens! No drying out in the crockpot 😉
Bet smoked Turkey is really tasty though…
I have slow cooked whole chicken for years. This year for our Thanksgiving dinner we smoked our turkey (lots of work). Next year I think this will be the method we use.
BY far slow cooking for me is the easiest method with meat. I’m a little heavy handed with ovens! No drying out in the crockpot 😉
Bet smoked Turkey is really tasty though…
I always heard that the only problem with cooking meat in the crock pot, is starting with frozen meat. While it is slowly thawing, it can spend too long at bacteria growing temperatures. I think you covered that, so this method should work well.
Yep it’s all to do with internal temperatures and how quickly they rise in order to kill the harmful bacteria. I’d never cook a whole turkey this way – but to be honest I’d struggle to find a crockpot large enough anyway over in the UK.
I always heard that the only problem with cooking meat in the crock pot, is starting with frozen meat. While it is slowly thawing, it can spend too long at bacteria growing temperatures. I think you covered that, so this method should work well.
Yep it’s all to do with internal temperatures and how quickly they rise in order to kill the harmful bacteria. I’d never cook a whole turkey this way – but to be honest I’d struggle to find a crockpot large enough anyway over in the UK.
Hi Jo, don’t get on here much these days, who knew that being a student nurse leaves you so time poor? I was thinking of you the other day when i was glueing shoe boxes for christmas. Keeping everything simple this year. We had our house extended through the summer and i now have a fab range cooker but i am yet to really get to know it (hangs head in shame). Looking forward to christmas food!!
Sharron x
Hey Sharron – how lovely to hear from you! I’ve missed you, but totally appreciate how busy you are now. Forget the range, crack open the pot! Glad to hear you have had a successful renovation. And here’s to lots of scrummy food this season x
Hi Jo, don’t get on here much these days, who knew that being a student nurse leaves you so time poor? I was thinking of you the other day when i was glueing shoe boxes for christmas. Keeping everything simple this year. We had our house extended through the summer and i now have a fab range cooker but i am yet to really get to know it (hangs head in shame). Looking forward to christmas food!!
Sharron x
Hey Sharron – how lovely to hear from you! I’ve missed you, but totally appreciate how busy you are now. Forget the range, crack open the pot! Glad to hear you have had a successful renovation. And here’s to lots of scrummy food this season x
Your bacon-wrapped turkey looks DELICIOUS!!
Thanks Jo – it was! 😉
Your bacon-wrapped turkey looks DELICIOUS!!
Thanks Jo – it was! 😉
The US really, really loves small (or large) kitchen appliances. I have several crock pots (1qt, 3qt, 5qt) that cook on very low temp. I also used to have what was marketed as a slow cooker or roaster, but actually go to temps of 400F. Those are large enough for a 20lb turkey, and take up a good portion of counter space. Usually after Christmas we can by the largest versions for around $20. When I married my husband he owned 2 sizes the “chicken” and “turkey.” After hosting a holiday meal right after we were married, we donated both, and opted for using the oven or smoking on the BBQ grill.
BTW it was delicious. The turkey actually tasted a lot like ham, It did take ALL day, and in the end I had to put it in the oven for peace of mind.
That’s some big slow cookers! We’re much more conservative in the UK 😉
The US really, really loves small (or large) kitchen appliances. I have several crock pots (1qt, 3qt, 5qt) that cook on very low temp. I also used to have what was marketed as a slow cooker or roaster, but actually go to temps of 400F. Those are large enough for a 20lb turkey, and take up a good portion of counter space. Usually after Christmas we can by the largest versions for around $20. When I married my husband he owned 2 sizes the “chicken” and “turkey.” After hosting a holiday meal right after we were married, we donated both, and opted for using the oven or smoking on the BBQ grill.
BTW it was delicious. The turkey actually tasted a lot like ham, It did take ALL day, and in the end I had to put it in the oven for peace of mind.
That’s some big slow cookers! We’re much more conservative in the UK 😉
Did this for yesterdays Christmas dinner. Propped it on top of the onions with a little bit of chicken stock and it can out beautifully. I’ll never roast a whole turkey ever again. Thank you !