Slow Cooker Turkey Crown
An easy, juicy Slow Cooker Turkey Crown made with just four ingredients. Perfect for Christmas dinner or a Sunday roast when you want to save space in the oven.
Servings: 10 servings
Calories: 418kcal
Ingredients
- 2 tablespoons of Olive oil
- 2 tablespoons of Chicken seasoning
- 2 Onions large; halved
- 2 ½ kg of Turkey crown
Instructions
- Make the seasoned oil: In a small bowl, combine 2 tablespoons of Olive oil and 2 tablespoons of Chicken seasoning until well mixed.
- Make the base Place 2 Onions (halved), cut-side down, in the bottom of your slow cooker. These create a base for the turkey to sit on.
- Add the turkey: Place the fully defrosted 2 ½ kg of Turkey crown on top of the onions, breast-side up. Pour over the seasoned oil and rub it all over the skin, making sure the turkey is evenly coated.
- Cook the turkey: Put the lid on and cook on HIGH for approximately 5 hours 30 minutes, until the thickest part of the breast reaches 75°C for 30 seconds.
- Rest the turkey: Carefully lift the cooked turkey crown onto a chopping board or serving platter. Cover loosely with foil and leave to rest for 15-20 minutes before carving.
- Optional crispy skin: Transfer the cooked turkey crown to a roasting tray and brush with a little melted butter or olive oil. Cook at 200°C/180°C fan/400°F/Gas 6 for approximately 10 minutes until golden, then rest before carving.
You can baste the turkey up to twice during cooking, although avoid lifting the lid unnecessarily.
Notes
- Fully defrost the turkey - Never put a frozen turkey crown straight into the slow cooker. Follow the packaging instructions and defrost it in the fridge.
- Check the size before buying - Our 2.5kg crown only just fitted into our 6.5-litre slow cooker. Check the lid closes completely.
- Use a meat thermometer - This is the easiest way to know when your turkey is safely cooked, rather than relying entirely on the timer. Turkey is cooked when it reaches an internal temperature of 75°C (167°F)
- Don't overcook it - Turkey breast is lean and can become dry if cooked for too long. Start checking the temperature before the expected finishing time.
- Keep the lid closed - Opening the slow cooker releases heat and can extend the cooking time. Baste no more than twice, if at all.
- Use the onions as a base - They keep the turkey raised above the cooking juices and add flavour to the gravy.
- Try butter instead of oil - Melted butter adds a lovely rich flavour, particularly for Christmas dinner.
- Add bacon - Lay a few rashers of streaky bacon over the turkey for extra flavour. The bacon won't become crispy in the slow cooker, but you can finish it under the grill if you prefer.
- Make your own seasoning - Dried thyme, rosemary, garlic granules and paprika all work well. Check how much salt your seasoning contains.
- Don't forget to rest it - Allow 15-20 minutes before carving so the meat is easier to slice and retains more of its juices.
- Save the cooking juices - Even if you're not making homemade gravy, you can add them to shop-bought gravy for extra flavour.
- Cook stuffing separately - Don't pack stuffing inside the turkey crown, as it can prevent even cooking.
- Carve across the grain - Remove each breast from the bone and slice across the grain for more tender portions.
Nutrition
Serving: 1portion | Calories: 418kcal | Carbohydrates: 4g | Protein: 55g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 551mg | Potassium: 5mg | Fibre: 2g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.3mg
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