Comments on: Crispy Skin Slow Cooker Turkey (& Homemade Gravy)

By: Karina Carrel

Karina Carrel — Thu, 27 Nov 2025 23:39:35 +0000

In reply to MerMaid. Hi MerMaid, That is so awesome to hear about your winning streak! Honestly, you won't notice a huge difference in tenderness with this recipe. Cooking it on HIGH for 4 hours is actually my go-to when I need it done fast, and it still comes out incredibly juicy and succulent because it steams in the herb butter. Go for the 4 hours on high, and don't forget to broil it at the end for that crispy skin! Enjoy Xx

By: Karina Carrel

Karina Carrel — Thu, 27 Nov 2025 23:28:49 +0000

In reply to Rick. Hi Rick, Since the broiling step is quick (just 10 minutes to crisp the skin), your turkey should be fully cooked in the slow cooker before you move it. You want to reach an internal temperature of 165°F (74°C) in the thickest part of the meat while it's still in the slow cooker. Your thermometer is spot on—once it hits that 165°F mark, it's safe to transfer it to the broiler! Enjoy that crispy skin! Xx

By: Rick

Rick — Thu, 27 Nov 2025 19:06:15 +0000

What temperature is “The Last 10 Minutes” before moving to the broiler?

I use a thermometer which says to remove turkey between 165° & 170°.

Thanks

By: MerMaid

MerMaid — Thu, 27 Nov 2025 15:33:03 +0000

I have made on the last 3 thanksgiving’s and my family thinks I make turkey better than my sister! I bring 1 and she brings 1 and mine is always the winner! I have a question though does anyone know the difference between the tenderness of slow cooking it at 8 hours or 4 hours on high? I am short on time and may have to do the high for 4 hours. Thank you! This recipe is a must try!

By: Lorna

Lorna — Tue, 25 Mar 2025 14:24:36 +0000

Oh, my! Oh, my! Oh, my! This turkey was so moist and flavorful. It was falling off the bone tender when I took it out of the slow cooker. Never got to crisp the skin which is okay because I don’ eat the skin. My turkey was 13.7 pounds and just fit in my crockpot. I put my largest Magnalite pot on top to keep the cover on tightly. Such an easy recipe…and no need to carve as the bones fell to the side. I’m excited to make sandwiches, soups, and have turkey as the main protein for meals. Thanks for sharing such a great recipe. I haven’t made the gravy yet, but that’s a specialty of mine. This is the best turkey I’ve ever cooked!