Crockpot Turkey


  • 7 Pounds Turkey
  • 1/4 Cup Olive Oil
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1/2 Teaspoon Parsley
  • 1 Whole Onion, Quartered
  • 1 Whole Apple Cored and Quartered
  • 2 Cups White Wine or Chicken Broth


  1. Check the cavity of the turkey breast for giblets. Most turkey breasts don't come with them, but if yours did, then remove them. They will be inside a small paper bag.Wash the turkey breast in a clean sink and dry it with paper towels. Don't remove the skin until after the turkey has cooked.
  2. Baste the entire breast with olive oil. Sprinkle the turkey with the salt, pepper, garlic powder and parsley.Place the quartered onion and apple into the turkey's cavity.
  3. Spray a large slow cooker with nonstick cooking spray. Place the turkey into the slow cooker with the breast side facing up.
  4. Pour the white wine or chicken broth over the turkey, onion and apple.
  5. Insert a meat thermometer into the thickest part of the turkey breast. Place the cover on the slow cooker and turn it up to High. Cook the turkey for 3 hours and check to see that the meat thermometer has hit 140 F (60 C).Cook the turkey for another 2 to 3 hours or until the thermometer reads 170 F (77 C).
  6. Preheat your broiler to High. Spray a roasting pan with nonstick cooking spray. Remove the turkey from the crock pot using two large meat forks. Be very careful because the meat will be extraordinarily tender and ready to slip off of the bone.
  7. Place the turkey on the pan breast side up. Broil the turkey for 5 to 7 minutes or until the skin on the breast is nicely browned.
  8. Remove the turkey from the oven. Allow the turkey to rest for 15 to 20 minutes before you carve it. Remove the onion and apple before you carve the turkey.
  9. Carve and serve the turkey with stuffing, cranberry sauce and other traditional holiday sides.