So glad you liked it!

So glad you liked it!

So glad you liked it! Honored that you would make this recipe so many times – this comment made my day!

Nope! The pressure cooker needs added liquid to come to pressure and work, but the slow cooker cooks it gently and liquid releases from the onions and the turkey gradually as it cooks, keeping everything moist and leaving you with some juices at the end. That said, adding a little liquid to the slow cooekr won’t hurt anything, but it’s not necessary!

Is there no need for any water or stock to add to it in the slow cooker?

I really appreciate this feedback! I’ve edited the instructions list with a note that says to refer to the notes section if the turkey breast is trussed together. Hopefully this will prevent this happening to someone else, thanks!

So glad you liked it!

Thank you for sharing with us!

So glad you liked it!

I recommend cooking on low so the turkey stays juicier, but cooking on high for 2 hours will probably do the trick! Be sure to check the internal temp for doneness.

So glad you liked it!

So glad you liked it!

Nope! The liquid from the onions as it cooks as well as what is released from the turkey will be enough.

So glad you liked it!

Sure! Another option would be ghee (clarified butter, which has the dairy particles removed), which would probably be the closest in taste to butter. A vegan butter may also work with this, which also tastes very similar to real butter and is dairy-free. Hope that helps!

The instructions say to broil the turkey to crisp up the skin a bit – broil is usually 500 degrees but is a set temperature, so you don’t need to worry about setting a temp, the oven will just turn the broiler on and you’ll be good to go!

If the turkey turned out dry there may be a few reasons, and I’m happy to help troubleshoot what may have gone wrong.

1) The turkey was cooked for too long (if the turkey was on the smaller side, like 2 lbs or something, the timing in the instructions may be a bit much).
2) The slow cooker was set to high instead of low – this recipe requires a low temperature cooking.
3) The slow cooker was opened at some point to check on the turkey – this releases steam, and the trapped steam is one of the reasons why this turkey comes out so juicy.
4) If you made any adjustments to the recipe like added less butter, or if the turkey didn’t have its skin on, it may have been a bit dryer.

The other thing that can help make turkey juicy is brining it – you can do it yourself or you can buy a pre-brined turkey like butterball (which is what I used for this recipe).

Hope that helps!

So glad you liked it! I’m eager to know how it turns out with the wild turkey, if you’re willing to come report back after! The gamey flavor in wild meats, lamb, and the like is most potent in the fat and skin. This recipe traps all the steam in since it’s in the slow cooker, so it will come out juicy no matter what. If you trim the wild turkey of visible fat and the skin, and opt instead for a bit more butter, you may find that the gamey flavor is lessened. Hope that helps!