Slow-Cooker Pulled Turkey
This recipe delivers exceptionally tender and flavorful pulled turkey using a slow cooker. A seasoned butter rub is applied under the skin, and the turkey is slow-cooked with onions and garlic until it's falling apart. The meat is then shredded and reincorporated into its savory juices, perfect for sandwiches or as a main dish.
Equipment
- 1 6-Quart Slow Cooker
- 1 Small Mixing Bowl
- 2 Forks for shredding meat
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 3 medium onions quartered
- 12 cloves garlic peeled
- 1 bone-in skin-on whole turkey breast about 6 pounds, rinsed and dried
- 1/2 cup 1 stick butter, room temperature
Instructions
- In a small bowl, mix the salt, garlic powder, smoked paprika and pepper until well combined. Put the onions in the bottom of a 6-quart slow cooker with the garlic cloves.
- Slowly work your fingers under the skin of the turkey breast to separate the skin from the breast, being careful not to tear the skin. Rub the butter under the skin, covering the entire breast as evenly as possible, then rub the outside of the skin with the garlic powder mixture.
- Place the turkey breast on top of the onions and garlic in the slow cooker and set the slow cooker to low. Cook until the meat is falling apart, 6 to 8 hours depending on the size of the breast.
- Remove the turkey and any bones from the slow cooker. Pull the meat off of the bone and place the turkey back into the juices left in the slow cooker. Using 2 forks, shred the meat in the juices and allow to rest for 5 to 10 minutes before serving.
Notes
Ensuring the turkey breast is bone-in and skin-on is crucial for maximum flavor and moisture retention; the bones add depth, and the skin protects the meat while rendering fat into the juices. Working the butter under the skin is a professional technique for basting from the inside, resulting in incredibly tender and flavorful pulled turkey. Do not be tempted to cook on high, as it can dry out the turkey. The low setting ensures a gentle, even cook, allowing collagen to break down properly for that 'falling apart' texture. After shredding, allowing the meat to rest in its own juices for 5-10 minutes is key for reabsorbing moisture and intensifying flavor. Consider serving this pulled turkey on brioche buns, with a side of creamy coleslaw, or over mashed potatoes.