If you’ve ever worried about roasting a large bird in the oven—fearing dryness, constant basting, and finicky timing—a slow cooker takes all that stress away. By letting the turkey cook low and slow in its own juices, you’ll end up with meltingly tender meat and rich flavor in every bite. Let’s transform the ordinary holiday centerpiece into a hassle-free, comforting feast.
Ingredients
- 1 whole turkey (10–12 lbs), thawed
- 1/2 cup unsalted butter, softened
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 small onion, quartered
- 3 garlic cloves, smashed
- 1/2 cup chicken or turkey broth
Instructions
Begin by patting the turkey dry with paper towels. In a small bowl, mash the softened butter with thyme, rosemary, sage, salt, and pepper until well combined. Gently loosen the turkey’s skin around the breasts and thighs, then tuck generous spoonfuls of the herb-butter mix underneath, smoothing it out for even coverage. Spread any remaining butter blend over the skin.
Place the onion and garlic in the bottom of your slow cooker, then pour in the broth. Carefully position the turkey on top, making sure the lid closes snugly. If necessary, tuck or trim small parts to ensure a proper fit. Cover and cook on Low for about 6–7 hours, or until a meat thermometer inserted in the thickest part of the thigh reads at least 165°F (74°C).
For a beautifully crisp skin, transfer the turkey to a baking sheet and pop it under the broiler for 5 minutes, monitoring closely so it doesn’t burn. Let the turkey rest for 15 minutes before carving.
This Herb-Buttered Slow Cooker Whole Turkey is perfect for holiday gatherings or laid-back family dinners, offering succulent meat that’s both comforting and crowd-pleasing. It’s especially wonderful if you’re trying to free up oven space or simply prefer a hands-off cooking approach. Feel free to swap in fresh herbs if you have them on hand, or use vegetable broth for a lighter flavor. However you choose to serve it, this recipe ensures a moist, flavorful turkey without the stress—leaving you more time to savor the festivities.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
