Slow Cooker Christmas Turkey Joint
Slow cooked moist, juicy turkey and rich gravy that you can leave to simmer away while you get on with other Christmas dinner prep!
Also in these categories:
NutritionPer Serving
- Calories519
- Carbs25g
- Protein85g
- Fat5.2g
- Saturates1.3g
- Sugars19g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
It’s a question we get every year from members of our Facebook group: “Can I cook a turkey in the slow cooker?!”. Well, you know we love making things simpler in the kitchen, and this recipe is just what you need for a stress-free Christmas dinner.
Because you pop all of the ingredients in the slow cooker, not only do you free up your oven for Chestnut Stuffing and Cranberry and Pomegranate Sauce, you also get a rich turkey gravy without any dried granules in sight. The gravy is a little bit different as it’s made with redcurrant jelly which adds a little sweetness which goes well with the turkey. Once you’ve tried it this way, you may never go back!
Slow cooking ensures moist, juicy turkey and you can leave it to simmer away while you get on with opening pressies and fighting over the Christmas chocs!
The turkey is brushed with a sticky redcurrant glaze just before serving and is served surrounded with juicy shallots and tender baby carrots. Super simple, space saving and utterly delicious. Does it get much better than that?
Don’t forget an indulgent Christmas Day pud, like our Christmas Chocolate Log!
Take a look at our Christmas category for even more delicious festive recipes.
What diets is this Slow Cooker Christmas Turkey Joint suitable for?
Slow Cooker Christmas Turkey Joint is suitable for gluten free and dairy free diets.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make this Slow Cooker Christmas Turkey Joint?
You’ll of course need a slow cooker for this recipe! We used a 6L slow cooker as it needs to be large enough to fit the joint with the lid on secure, and large enough to feed 6. A larger slow cooker is perfect for batch cooking too, you can make a huge batch easily and freeze in individual portions. We wouldn’t be without it!
In the run up to Christmas, all of these ingredients should be really easy to find in the supermarket.
We recommend using a meat thermometer to ensure your meat is thoroughly cooked and to the right temperature.
You’ll also need cooking string that can withstand high temperatures. The string will keep the turkey in shape if there is no netting on the joint already, which means it looks fab when served as a centrepiece to your Christmas dinner!
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We use a slow cooker in SO many recipes, it’s one of the best kitchen gadgets we own! You can pick up a large capacity 6.5L one on Amazon.
We use a meat thermometer every time we’re cooking meat to ensure it reaches the food safety standard of 70ºC for two minutes. You can find them online.
How many calories are in this Slow Cooker Christmas Turkey Joint?
This Slow Cooker Christmas Turkey Joint is included in our Special Occasion category because it contains 519 calories per portion. These recipes are ideal for dinner parties or occasional treats and it doesn’t get much more special than Christmas, does it?
This Slow Cooker Christmas Turkey Joint recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Place the shallots, carrots and garlic in the slow cooker.
Step 2
Spray a large frying pan with low calorie cooking spray and place over a medium heat. When the pan is hot, add the turkey joint (still in it’s netting or tied with string), and seal and brown on all sides, including the ends, for 3-5 minutes.
Step 3
Transfer the browned turkey joint to the slow cooker and place on top of the vegetables.
Step 4
Dissolve the beef stock cube in the boiling water. Mix together the hot beef stock, red wine stockpot, redcurrant jelly, balsamic vinegar, Dijon mustard and tomato puree and stir until dissolved.
Step 5
Pour the stock mixture into the slow cooker over the turkey and add the fresh thyme sprigs, rosemary sprigs and bay leaves.
Step 6
Place the lid on the slow cooker and turn on to the high setting for 3-3 1/2 hours.
Step 7
After 1 1/2 hours, lift the lid and baste the turkey joint with the cooking liquid. Don’t be tempted to lift the lid any more than this, as each time you do it will extend the cooking time by another 30 minutes. Replace the lid and continue cooking for a further 1 1/2 hours.
Step 8
After 3 hours, insert a temperature probe into the thickest part of the turkey joint to check that it has reached a high enough temperature to ensure that it is properly cooked. It should read 70ºC for 2 minutes. The juices should run clear, there should be no sign of pinkness and the turkey should be piping hot. If these recommendations are not met, put the lid back on and continue cooking for another 30 minutes, then repeat the checks until you are sure that the turkey is properly cooked.
Step 9
When you are sure that the turkey is cooked, remove it from the slow cooker using a large slotted spoon, remove the netting or cooking string and place the joint on a warmed serving plate.
Step 10
Carefully remove the shallots and carrots from the slow cooker using a slotted spoon and arrange around the turkey joint. Cover with foil and keep warm while you make the gravy.
Step 11
To make the gravy, strain the cooking liquid from the slow cooker, through a sieve, into a medium saucepan, discarding the herbs.
Step 12
Mix the cornflour with the water to form a lump free liquid. Place the saucepan on a medium heat, and stir the cornflour mixture into the cooking liquid. Bring to the boil, reduce the heat and simmer, stirring well, for 4-5 minutes or until thickened. You can use a little more or less cornflour mixture at this point, depending on how thick you would like your gravy. Taste the gravy and season with salt and pepper if needed.
For the glaze
Step 13
Place the redcurrant jelly and mustard in a small saucepan and warm through until just melted, stirring until smooth. Brush over the turkey just before serving and garnish the plate with a few sprigs of fresh thyme and rosemary.
Step 14
Pour the gravy into a jug or gravy boat and serve at once with the turkey joint and vegetable garnish.
What could I serve with this Slow Cooker Christmas Turkey Joint?
This Slow Cooker Christmas Turkey Joint may be the star of the show, but we have all the trimmings covered too!
How do you know when this Slow Cooker Christmas Turkey Joint is cooked?
You should cook this Slow Cooker Christmas Turkey Joint until the turkey is cooked through and the vegetables are tender. This will take around 3 hours, but may take longer depending on the size of your joint and if you lift the lid during cooking (don’t be tempted to lift the lid multiple times, as each time you do it will extend the cooking time by another 30 minutes!).
The juices should run clear, there should be no sign of pinkness and the turkey should be piping hot. If these recommendations are not met, put the lid back on and continue cooking for another 30 minutes, then repeat the checks until you are sure that the turkey is properly cooked.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep this Slow Cooker Christmas Turkey Joint in the fridge?
Make sure that you eat this recipe within 4 hours of serving it.
If you have any leftovers, then make sure that you allow them to cool within 90 minutes of cooking before popping them in a container with a lid and refrigerating. Leftovers of this Slow Cooker Christmas Turkey Joint can be kept in the fridge for around 2 days.
Can I freeze this Slow Cooker Christmas Turkey Joint?
YES you can freeze this recipe! If you do, then remember to do the following:
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in an airtight container or bag that is suitable for freezing.
- Add a label with the recipe name and what date you froze it (no one likes mystery meat!)
How do I reheat this Slow Cooker Christmas Turkey Joint?
Allow to defrost fully overnight and reheat thoroughly in the microwave for 5-7 minutes until piping hot.
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Slow Cooker Christmas Turkey Joint
Slow cooked moist, juicy turkey and rich gravy that you can leave to simmer away while you get on with other Christmas dinner prep!
-
Prep Time
15 MINS
-
Cook Time
3 HR 40
- KCals 519
- Carbs 25G
Instructions
- Place the shallots, carrots and garlic in the slow cooker.
- Spray a large frying pan with low calorie cooking spray and place over a medium heat. When the pan is hot, add the turkey joint (still in it's netting or tied with string), and seal and brown on all sides, including the ends, for 3-5 minutes.
- Transfer the browned turkey joint to the slow cooker and place on top of the vegetables.
- Dissolve the beef stock cube in the boiling water. Mix together the hot beef stock, red wine stockpot, redcurrant jelly, balsamic vinegar, Dijon mustard and tomato puree and stir until dissolved.
- Pour the stock mixture into the slow cooker over the turkey and add the fresh thyme sprigs, rosemary sprigs and bay leaves.
- Place the lid on the slow cooker and turn on to the high setting for 3-3 1/2 hours.
- After 1 1/2 hours, lift the lid and baste the turkey joint with the cooking liquid. Don't be tempted to lift the lid any more than this, as each time you do it will extend the cooking time by another 30 minutes. Replace the lid and continue cooking for a further 1 1/2 hours.
- After 3 hours, insert a temperature probe into the thickest part of the turkey joint to check that it has reached a high enough temperature to ensure that it is properly cooked. It should read 70ºC for 2 minutes. The juices should run clear, there should be no sign of pinkness and the turkey should be piping hot. If these recommendations are not met, put the lid back on and continue cooking for another 30 minutes, then repeat the checks until you are sure that the turkey is properly cooked.
- When you are sure that the turkey is cooked, remove it from the slow cooker using a large slotted spoon, remove the netting or cooking string and place the joint on a warmed serving plate.
- Carefully remove the shallots and carrots from the slow cooker using a slotted spoon and arrange around the turkey joint. Cover with foil and keep warm while you make the gravy.
- To make the gravy, strain the cooking liquid from the slow cooker, through a sieve, into a medium saucepan, discarding the herbs.
- Mix the cornflour with the water to form a lump free liquid. Place the saucepan on a medium heat, and stir the cornflour mixture into the cooking liquid. Bring to the boil, reduce the heat and simmer, stirring well, for 4-5 minutes or until thickened. You can use a little more or less cornflour mixture at this point, depending on how thick you would like your gravy. Taste the gravy and season with salt and pepper if needed.
For the glaze
- Place the redcurrant jelly and mustard in a small saucepan and warm through until just melted, stirring until smooth. Brush over the turkey just before serving and garnish the plate with a few sprigs of fresh thyme and rosemary.
- Pour the gravy into a jug or gravy boat and serve at once with the turkey joint and vegetable garnish.
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Recipe notes
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12 comments
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JenniferSaturday 25th November 2023
Hi, is this recipe in any of your books
LisaMonday 27th November 2023
Hi Jennifer
This recipe is only available on the website, but if you scroll to the recipe card at the end, there is a print button, which will give you an easily printable version. Hope this helps
IssyMonday 28th November 2022
Recipe sounds lovely and I would like to make it for Christmas but I would prefer to cook it in my fan oven , how long should I cook it for please?
HollyWednesday 21st December 2022
Hey Issy, we haven’t tested this recipe cooked in the oven so can’t guarantee results but we have a slow cooker conversion guide HERE which you may find useful, it has a time and temperature conversion guide at the bottom of the page. I would also suggest cooking it in an oven dish with a lid. Hope that helps!
IsabelleSaturday 14th January 2023
Thank you, I cooked it in a Pyrex dish with lid, half the size of joint in your recipe as it was only for 2, added a bit more water in the stock and topped up with boiling water if need be, gave it 1.75 hours in fan oven at 180 degrees. It was moist and delicious . More liquid needed due to oven type as slow cooker does not tend to lose liquid due to evaporation, like a fan oven. Will cook it again, very easy and tasty
HollyMonday 16th January 2023
Hey Isabelle, thanks so much for letting us know how you got on!
NatalieSunday 27th November 2022
Hi. I usually cook my turkey overnight in the oven.
How long would this take on low?
I just love the smell on a Christmas morning!
HollyMonday 28th November 2022
Hey Natalie, we have a slow cooker conversion guide HEREwhich you will find helpful if altering the setting on your slow cooker, hope that helps!
Dean JonesWednesday 23rd December 2020
I am planning on using the slow cooker function on our oven as our slow cooker is too small do I need to make any changes?
HollySaturday 26th December 2020
Hi Dean, we have an article that can help with slow cooker conversion times have a look HERE hope it helps!
AilisFriday 13th November 2020
Can this be done using a turkey crown or full turkey? If so, do I adjust the time and by how much?
Many thanks
SharonFriday 13th November 2020
Hi Ailis,
this recipe is only suitable for a turkey joint or turkey crown of a similar weight to the one stated in the recipe. If your joint or crown is lighter or heavier than 1.38 kg, you will need to adjust the timings slightly. We have used a turkey joint as whole turkeys do not fit in the average slow cooker.
It is important that you follow the follow the following food safety recommendations: use a temperature probe inserted into the thickest part of the turkey joint to check that it has reached a high enough temperature to ensure that it is properly cooked.
It should read 70ºC for 2 minutes.
The juices should run clear, there should be no sign of pinkness and the turkey should be piping hot.
If these recommendations are not met, put the lid back on and continue cooking for another 30 minutes, then repeat the checks until you are sure that the turkey is properly cooked.
Thanks for your question and hope this helps.
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