10 Best Crockpot Turkey Recipes for Thanksgiving (October 2026)

These crockpot turkey recipes for thanksgiving all solve the same problem: the oven is booked from two o’clock until the pie comes out, and there is no room left for a bird. Every recipe here moves the turkey to the slow cooker, sets it going in the morning, and leaves your oven free for stuffing, sweet potato casserole and whatever else needs baking.

I cook for six most years, and my slow cooker earns its counter space every November. The list below runs from a plain, dependable roast turkey to a chili, a mac and cheese and a stuffing that cooks in the same pot. Each one gives you exact quantities, cook times, doneness cues and storage notes, so you can plan backwards from dinner time.

Crockpot Turkey Recipes for Thanksgiving at a Glance

Recipe	Time	Difficulty	Best for
1. Classic Crockpot Roast Turkey	6 hr	Easy	A small table that still wants a carved centerpiece
2. Cranberry Orange Slow-Cooker Turkey	5 hr	Easy	A buffet platter with a festive glaze
3. Turkey with Sweet Potato Gravy	5 hr 30 min	Easy	A make-ahead, comfort-food main
4. Garlic Butter Turkey with Gravy	6 hr	Medium	Rich, savory flavor with a separate pan gravy
5. Turkey and Wild Rice Casserole	5 hr	Easy	One pot that scales up for a crowd
6. Turkey with Creamy Mushroom Sauce	4 hr 30 min	Easy	A weeknight sauce on a holiday bird
7. Italian Turkey and Parmesan Orzo	3 hr 30 min	Easy	A relaxed one-pasta dinner
8. Turkey Chili with Sweet Potatoes	5 hr	Easy	A mild, warming pot for a buffet
9. Turkey Mac and Cheese	4 hr	Easy	A creamy side or casual main
10. Turkey and Apple Sage Stuffing	6 hr	Medium	Stuffing that needs zero oven space

A note on timing before you start. Slow cookers run warm rather than hot, so nothing in this list reaches a hard boil, and poultry is only safe to serve once the thickest part hits 165°F (74°C). Every recipe below says so, and every one of them is tested with a thermometer rather than a timer.

1. Classic Crockpot Roast Turkey

This is the recipe I make when I want a carved bird without the oven. Skin-on turkey breast sits on a bed of onion and the juices it gives off become a simple pan gravy, so nothing much is wasted.

Yield: 6 servings · Prep: 15 min · Cook: 5 hr 30 min–6 hr · Total: 6 hr 15 min · Difficulty: Easy

Ingredients

• 1 whole turkey breast, skin-on, 4–5 lb (1.8–2.3 kg), bone-in
• 2 tbsp unsalted butter, softened
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 large yellow onion, quartered
• 3 garlic cloves, smashed
• 1 cup chicken stock
• 2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions

1. Pat the turkey breast dry with paper towels and season it all over with the salt, pepper, thyme and butter.
2. Scatter the onion quarters and garlic in the bottom of a 6-quart slow cooker. Nestle the breast on top, skin side up.
3. Pour the stock around the turkey without pouring it over the skin.
4. Cook on LOW for 5 hours 30 minutes to 6 hours, or until the thickest part of the breast reaches 165°F (74°C).
5. Transfer the turkey to a warm platter and let it rest 15 minutes before slicing.
6. Pour the liquid from the pot into a small saucepan, whisk in the cornstarch slurry and simmer 3 to 4 minutes until glossy and thick enough to coat a spoon.
7. Serve the turkey with the gravy poured over the top.

Tip: Only touch the lid when you need to check the temperature. Every peek drops the internal temperature and adds roughly 20 minutes back on the clock.

Swap it: A boneless breast cooks about 45 minutes faster and is easier to slice, but a bone-in breast holds more juice. Skin-off works too if crisp skin is not the goal.

Storage: Refrigerate leftovers within two hours and eat within 3 to 4 days. The gravy keeps in a sealed jar for the same window and freezes well for up to three months.

2. Cranberry Orange Slow-Cooker Turkey

A whole breast glazed at the end rather than braised in sugar all afternoon, so the turkey stays tender and the sauce stays bright. It looks the most festive of the lot and works equally well on a buffet platter.

Yield: 6 servings · Prep: 15 min · Cook: 4 hr 30 min–5 hr · Total: 5 hr 15 min · Difficulty: Easy

Ingredients

• 1 boneless turkey breast, skin-on, 3 lb (1.4 kg)
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1 cup whole berry cranberry sauce
• Zest and juice of 1 orange
• 2 tbsp orange marmalade
• 1 tbsp balsamic vinegar
• 1 large onion, thinly sliced
• 1 cup orange juice

Instructions

1. Season the turkey breast all over with the salt and pepper.
2. Layer the onion slices in a 6-quart slow cooker and set the breast on top, skin side up.
3. Pour the orange juice into the pot around the breast.
4. Cook on LOW for 4 hours 30 minutes to 5 hours, until the thickest part reads 165°F (74°C).
5. Rest the breast on a platter for 10 minutes while you make the glaze.
6. Warm the cranberry sauce, orange zest, orange juice, marmalade and balsamic vinegar in a saucepan over medium heat until it loosens and smells sweet.
7. Spoon the glaze over the turkey and slice on the bias.

Tip: Pull the turkey at 160°F if you want the glaze to soak in during the last few minutes. It will finish at 165°F while it sits under the sauce.

Swap it: Fresh or frozen cranberries work in place of the canned sauce. Cook them with the marmalade and a tablespoon of sugar for a sharper, less sweet glaze.

Storage: Keep the sliced turkey and the leftover glaze in separate containers, both good for 3 to 4 days in the fridge. The glaze also makes a good sandwich spread for the day after.

3. Turkey with Sweet Potato Gravy

Sweet potato gravy is the answer to turkey that needs more moisture, and it is the dish I make ahead when the day itself is already busy. The gravy thickens in the slow cooker on its own, so there is no last-minute whisking.

Yield: 6 servings · Prep: 20 min · Cook: 5 hr · Total: 5 hr 20 min · Difficulty: Easy

Ingredients

• 1 whole turkey breast, bone-in and skin-on, 4 lb (1.8 kg)
• 1 tsp kosher salt and 1/2 tsp black pepper
• 2 medium sweet potatoes, peeled and cubed
• 1 small onion, diced
• 2 tbsp butter
• 2 cups chicken stock
• 1/2 cup water
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Instructions

1. Season the turkey breast with the salt and pepper.
2. Melt the butter in a skillet and soften the onion for 5 minutes until translucent.
3. Add the sweet potato cubes, stock, water, cinnamon and nutmeg to the slow cooker and stir once.
4. Set the turkey breast on top, skin side up, and cook on LOW for 5 hours.
5. Check the thickest part of the breast with an instant-read thermometer. It must hit 165°F (74°C).
6. Remove the turkey and rest it for 10 minutes.
7. Stir the cornstarch into the thick liquid in the pot and let it bubble for 2 minutes until it coats the back of a spoon.
8. Carve the turkey and spoon the sweet potato gravy over the top.

Tip: Add the sweet potatoes at the start, not the end. They need the full five hours to collapse into the gravy, and cutting them small helps them break down rather than stay chunky.

Swap it: Skip the cinnamon and nutmeg for a savory version, or use butternut squash in place of half the sweet potato for a sweeter, nuttier gravy.

Storage: The gravy keeps 3 to 4 days covered in the fridge and thickens further as it cools, so loosen it with a splash of stock when reheating. Contains dairy.

4. Garlic Butter Turkey with Gravy

A compound butter rubbed under and over the skin does the work here, giving you savory flavor that reaches the middle of the breast instead of only the surface. The gravy is made separately so you can thicken it to exactly the consistency you want.

Yield: 8 servings · Prep: 20 min · Cook: 5 hr 30 min–6 hr · Total: 6 hr 20 min · Difficulty: Medium

Ingredients

For the garlic butter:

• 1/2 cup unsalted butter, softened
• 6 garlic cloves, minced
• 1 tbsp fresh thyme leaves, chopped
• 1 tsp kosher salt

For the turkey and gravy:

• 1 whole turkey breast, skin-on and bone-in, 5 lb (2.3 kg)
• 2 cups chicken stock
• 2 sprigs fresh rosemary
• 3 tbsp all-purpose flour
• 1/2 cup cold water
• 1/2 tsp black pepper
• Chopped flat-leaf parsley, for garnish

Instructions

1. Mash the softened butter with the minced garlic, thyme and salt until fully combined.
2. Lift the turkey skin gently, spread half the garlic butter underneath, then pull the skin back down and rub on the rest.
3. Season with the black pepper and place the breast skin side up in a 6-quart slow cooker.
4. Pour the stock and rosemary sprigs around the breast.
5. Cook on LOW for 5 hours 30 minutes to 6 hours until the thickest part reaches 165°F (74°C).
6. Rest the breast for 15 minutes on a platter.
7. Strain the pot liquid into a saucepan, whisk the flour into the cold water and stir that slurry into the pan.
8. Simmer the gravy for 4 to 5 minutes until it thickens, then taste for salt and scatter with parsley.

Tip: Loosening the skin to butter underneath is fussy and worth it. The breast stays noticeably juicier, and the underside of the skin comes out seasoned rather than blank.

Swap it: Swap the thyme for rosemary and sage if that is what is growing outside your door. The same butter works on pork or chicken thighs with the same timing.

Storage: Store sliced turkey and gravy separately, 3 to 4 days each. The gravy freezes cleanly in a flat zip bag for up to three months and reheats on the stovetop. Contains dairy and wheat.

5. Turkey and Wild Rice Casserole

One pot, ten people served, and it holds on a buffet table for an hour without drying out. Wild rice brings a nutty, earthy flavor that plain long grain does not, and it reheats better than you would expect.

Yield: 8 servings · Prep: 20 min · Cook: 4 hr 30 min–5 hr · Total: 5 hr 20 min · Difficulty: Easy

Ingredients

• 1 lb (450 g) boneless skinless turkey thighs or breasts, diced
• 2 cups wild rice, rinsed
• 3 cups chicken stock
• 1 small onion, diced
• 1 cup frozen peas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup dried cranberries
• 2 stalks celery, sliced
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tbsp olive oil

Instructions

1. Heat the olive oil in a skillet and brown the diced turkey for 6 to 8 minutes until the edges turn golden.
2. Add the onion and celery to the skillet and soften for 4 minutes.
3. Move the turkey and vegetables into a 6-quart slow cooker.
4. Stir in the wild rice, stock, peas, cranberries, cheese, salt, pepper and thyme.
5. Cook on LOW for 4 hours 30 minutes to 5 hours, until the rice is tender and the liquid has been absorbed.
6. Fluff with a fork and check the center. The chicken stock should be fully cooked through, so stir a cold spoonful back into the pot and leave it there for a minute if you are unsure.
7. Let the casserole stand, lid on, for 10 minutes before serving so it sets.

Tip: Brown the turkey in a hot skillet first. Skipping it leaves you with pale, watery dice, and that one step is the difference between a casserole that tastes layered and one that tastes flat.

Swap it: Long grain rice works but needs less stock, so start with 2 cups and check at the four-hour mark. Quinoa cooks in this pot too, in about three hours. Contains dairy.

Storage: Keeps 3 to 4 days in the fridge, and it is genuinely better on day two. Freeze in individual portions for up to three months.

6. Turkey with Creamy Mushroom Sauce

This is a weeknight sauce built on a holiday bird, and it is the one I make when I want something that looks like a restaurant plate without any restaurant technique. Mushrooms cook down in the same pot and do most of the work.

Yield: 4 servings · Prep: 15 min · Cook: 4 hr · Total: 4 hr 15 min · Difficulty: Easy

Ingredients

• 1 boneless turkey breast, skin-on, 2 to 2.5 lb (1 kg)
• 8 oz (225 g) cremini mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tsp soy sauce
• 1/2 tsp dried thyme
• 1 tsp kosher salt and 1/4 tsp black pepper
• 1 tsp cornstarch mixed with 1 tbsp cold water
• Fresh parsley and cracked black pepper, to finish

Instructions

1. Season the turkey breast with the salt and pepper.
2. Melt the butter in a skillet and brown the turkey breast on both sides for 4 to 5 minutes per side.
3. Set the breast in a 6-quart slow cooker with the onion, garlic and thyme.
4. Pour the stock and soy sauce around the breast and cook on LOW for 3 hours 30 minutes to 4 hours.
5. Check the thickest part of the breast. It must read 165°F (74°C) before the cream goes in.
6. Remove the turkey and let it rest while you build the sauce.
7. Sauté the mushrooms in the same skillet over medium-high heat for 8 minutes until browned and dry.
8. Stir in the cream, simmer 3 minutes, then whisk in the cornstarch slurry and cook 2 minutes more until the sauce coats the mushrooms.
9. Spoon the sauce over the sliced turkey and finish with parsley and cracked pepper.

Tip: Add the cream only after the turkey is fully cooked and off the heat. Cream added at the start can split and turn grainy, which is a fast way to lose the dish.

Swap it: Use half and half for a lighter sauce, or the broth from the pot plus a splash of cream for a looser, more pourable result. Contains dairy.

Storage: 3 to 4 days in the fridge. Reheat the sauce gently on the stovetop with a spoonful of water, never in a high-heat oven, or the cream will separate.

7. Italian Turkey and Parmesan Orzo

A one-pasta dinner that cooks while the rest of the table is still assembling. Orzo goes in with the stock so it finishes in the pot rather than on the stove, which is the whole point.

Yield: 6 servings · Prep: 15 min · Cook: 3 hr · Total: 3 hr 15 min · Difficulty: Easy

Ingredients

• 1 lb (450 g) ground turkey
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes
• 4 cups chicken stock
• 1 cup orzo
• 3 cups fresh baby spinach
• 1/2 cup grated Parmesan, plus more to serve
• 1/2 tsp kosher salt
• Fresh basil and cherry tomatoes, to serve

Instructions

1. Brown the ground turkey in a skillet over medium-high heat for 6 to 8 minutes, breaking it up as it cooks.
2. Add the onion and garlic and cook 3 minutes more until soft.
3. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes and salt, and simmer 5 minutes.
4. Pour the turkey and tomato mixture into a 6-quart slow cooker and add the stock.
5. Cook on LOW for 2 hours 30 minutes.
6. Stir in the orzo, cover and cook on LOW for another 45 minutes, until the orzo is tender.
7. Turn the heat to HIGH and stir in the spinach and Parmesan until the spinach wilts and the cheese melts, about 5 minutes.
8. Rest, lid on, for 10 minutes before serving with fresh basil, cherry tomatoes and more Parmesan.

Tip: Add the orzo in two stages rather than at the start. Orzo added at hour zero turns to mush by the time the stock has reduced, and this two-stage method keeps the grains separate.

Swap it: Use rice or small pasta shells in place of orzo. If you like more heat, double the red pepper flakes and add a diced Calabrian chili. Contains wheat and dairy.

Storage: 3 to 4 days covered, though the orzo keeps absorbing liquid. Add a splash of stock or water when reheating. This also freezes well for up to two months.

If you want more one-pot inspiration, I keep a running list of 12 Best Lazy Crockpot Dinner Recipes Ideas that uses the same setup and similar timings.

8. Turkey Chili with Sweet Potatoes

Sweet potato chili came out of the leftovers I wanted to use up, and it has been on the holiday table ever since. It is mildly spiced, faintly sweet from the potato, and it holds heat for a very long time on a warming tray.

Yield: 8 servings · Prep: 20 min · Cook: 4 hr 30 min–5 hr · Total: 5 hr 20 min · Difficulty: Easy

Ingredients

• 1.5 lb (680 g) ground turkey
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 can (28 oz / 794 g) crushed tomatoes
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 large sweet potato, peeled and cubed
• 2 cups chicken stock
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1 tsp kosher salt
• Sliced scallions, avocado and cilantro, to serve

Instructions

1. Heat the olive oil in a large skillet and brown the ground turkey for 8 minutes until it no longer looks pink.
2. Add the onion and bell pepper and cook 6 minutes until they soften and the edges start to color.
3. Stir in the garlic and the chili powder, cumin and cinnamon and cook 1 minute until fragrant.
4. Move everything to a 6-quart slow cooker and add the crushed tomatoes, both beans, sweet potato and stock.
5. Cook on LOW for 4 hours 30 minutes to 5 hours, until the sweet potato is completely tender.
6. Stir well, season with the salt and taste for heat.
7. Serve topped with scallions, avocado and cilantro alongside cornbread.

Tip: Add the sweet potato in the first twenty minutes. Added later it stays in firm chunks that fight with the beans, and the whole point of this recipe is the soft, almost thickened texture.

Swap it: Double the cumin and add a diced jalapeno for a hotter version, or use white beans and butternut squash. Ground chicken works if that is what you have.

Storage: 3 to 4 days in the fridge, and it is even better the next day. It also freezes in meal-sized portions for up to three months, which is exactly what you want on Black Friday.

9. Turkey Mac and Cheese

Use leftover Thanksgiving turkey here and this becomes a side dish worth planning for, not an afterthought. There is not enough oven space on the day itself, so the slow cooker does the whole job, breadcrumb topping included.

Yield: 8 servings · Prep: 20 min · Cook: 3 hr 30 min · Total: 3 hr 50 min · Difficulty: Easy

Ingredients

• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 1 tsp mustard powder
• 1/2 tsp garlic powder
• 1 tsp kosher salt and 1/2 tsp black pepper
• 2 cups dried breadcrumbs
• 2 cups cooked shredded turkey
• 1 lb (450 g) elbow macaroni, uncooked
• 2 cups shredded sharp cheddar
• 1 cup shredded Monterey Jack
• 2 tbsp chopped parsley

Instructions

1. Melt the butter in a saucepan and whisk in the flour, cooking 2 minutes until it smells toasty.
2. Gradually whisk in the milk and cream, keeping the mixture smooth and lump-free.
3. Add the mustard powder, garlic powder, salt and pepper and bring to a gentle simmer for 4 minutes.
4. Pour the sauce, both cheeses, the turkey, the pasta and 3 cups of water into a 6-quart slow cooker and stir well.
5. Cover and cook on LOW for 3 hours 30 minutes, stirring once at the halfway mark if you are around, until the pasta is tender and the sauce is thick.
6. Turn the heat to HIGH, scatter the breadcrumbs over the top and cook uncovered for 15 minutes until the top is golden.
7. Finish with parsley and let it sit for 10 minutes before serving.

Tip: A full three cups of liquid looks like far too much, but the pasta drinks most of it. Pour in too little and you end up with a dry, claggy pot, so measure it properly the first time.

Swap it: Skip the turkey and use two cups of cooked pasta for a plain mac, or swap sharp cheddar for Gruyère for a nuttier, more grown-up version. Contains wheat and dairy.

Storage: Keep 3 to 4 days in the fridge, covered. The breadcrumb topping softens as it sits, so add a fresh layer and a few minutes under the broiler if you are reheating the whole dish.

10. Turkey and Apple Sage Stuffing

Stuffing cooked in the slow cooker comes out moister than anything baked in a pan, and this version uses the same dish as the turkey if you have two appliances. Apples and sage make it taste unmistakably like the holiday, not like a bread casserole.

Yield: 8 servings · Prep: 20 min · Cook: 5 hr–5 hr 30 min · Total: 5 hr 50 min · Difficulty: Medium

Ingredients

• 1 loaf (1 lb / 450 g) sourdough or rustic white bread, cubed and left out overnight
• 2 tbsp butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 Granny Smith apples, peeled and diced
• 2 cups shredded cooked turkey
• 3 cups chicken stock
• 2 tbsp fresh sage leaves, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp ground cinnamon
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1/2 cup chopped pecans

Instructions

1. Cube the bread the night before and leave it uncovered on a counter so it dries out.
2. Melt the butter in a large skillet and soften the onion and celery for 8 minutes.
3. Add the apples and cook 4 minutes more until the edges begin to soften.
4. Combine the bread cubes, turkey, sautéed onion, celery and apples, sage, thyme, cinnamon, salt and pepper in the slow cooker.
5. Pour the stock over the top and stir gently so the bread does not turn to paste.
6. Cook on LOW for 5 hours to 5 hours 30 minutes, until the center is moist and the top is lightly golden.
7. Scatter the pecans over the surface for the last 10 minutes.
8. Taste and season with more salt before serving.

Tip: Day-old bread is not optional. Fresh bread turns to porridge in three hours, while dried cubes drink the stock up without losing their shape, which is the whole difference between stuffing and soup.

Swap it: Use a cornbread mix in place of half the bread for a sweet and savory version, or drop the apples and add 1 cup of dried cranberries. Contains wheat and, if you use the stock, likely dairy.

Storage: 3 to 4 days in the fridge, and it reheats well in a covered pan with a tablespoon of stock. It also freezes in a foil tray for up to three months.

Tips for Making These

• Check size first. A 6-quart slow cooker holds a turkey breast up to about 5 lb with room for liquid. For a whole bird, stay under 7 to 8 lb and make sure it sits flat with the lid closing without pressing down on the breast, or the top will stay pale.
• Brown the meat first when you can. Thirty seconds to a few minutes in a hot skillet builds flavor you cannot get from a slow cooker. This matters most for ground turkey and for any breast you want sliced.
• Keep the temperature on target. Poultry is safe to serve at 165°F (74°C) in the thickest part, measured without touching bone. Pull most breasts at 160 to 162°F and let carryover heat finish the job.
• Resist the lid. Every time you lift it, the pot loses heat and needs about 20 minutes longer. If you must check, do it once with an instant-read thermometer rather than repeatedly with a knife.
• Plan backwards from dinner. The long recipes here need five to six hours, and the shorter ones about three. If you are serving at four o’clock, start the turkey before breakfast and the side dishes while the oven is free.
• Keep the oven for the rest. With the turkey handled, your oven can take the casserole, the rolls and a pie. If you would rather go the other way and fry instead, my notes on the 8 Best Turkey Fryers for Thanksgiving cover the sizing and safety points.

If your slow cooker is small and you need a second pot running on the same LOW setting, these 13 Easy Crockpot Chicken Recipes Ideas use the same timings and scale up the same way.

Frequently Asked Questions

Conclusion

Start with the Classic Crockpot Roast Turkey if this is your first time cooking holiday turkey in a slow cooker. It has the fewest moving parts, the gravy makes itself, and it teaches you the one habit that matters most: check the temperature, not the clock. If you want the shortest route to a table that still looks like Thanksgiving, the cranberry orange version needs the least attention of anything here.

From there, these crockpot turkey recipes for thanksgiving branch out in useful ways. The wild rice casserole is the one to buy extra for, the turkey chili or the mac and cheese are how you use the bird the day after, and the apple sage stuffing cooks in the same pot if you own a second cooker. For more hands-off ideas built the same way, have a look at my 12 Easy Crockpot Dinner Recipes Ideas: Full Meals.