Crockpot Sweet and Smoky Turkey Tenderloin Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and positioned in a safe, stable location with easy access to a power outlet. Have all ingredients measured and ready to go. Since you are handling raw poultry, keep a clean workspace and have paper towels on hand.

Wash your hands thoroughly before and after handling the raw meat to maintain kitchen safety standards, and ensure the sink is cleared to prevent any cross-contamination during the setup process.

Instructions

Assembly and Prep

1. 1Prepare the slow cooker
   Place the raw turkey tenderloins into the bottom of the slow cooker insert, ensuring they are arranged in a single layer for even cooking throughout the process.
   Look for Turkey is evenly spread on the bottom
   Tip Ensure the slow cooker is on a heat-resistant surface away from water sources.

The turkey tenderloins should be placed in a single layer at the bottom of the cooker. Ensure no ingredients are stuck to the sides of the insert, as these may burn during the long cooking time. The bacon bits and seasonings should be distributed evenly to ensure the flavor is balanced across the entire surface of the meat before the sauce is added.

Slow Cooking Phase

2. 2Add seasoning and sauce
   Scatter the cooked bacon bits over the raw turkey. Sprinkle the barbecue seasoning evenly across the meat, then pour the barbecue sauce over the top to coat everything thoroughly.
   Look for Sauce covers the turkey and bacon
   Tip Use a spatula to gently spread the sauce if necessary to ensure full coverage.

During the cooking phase, the slow cooker should remain covered to maintain a consistent temperature. The sauce will begin to bubble and combine with the juices from the turkey.

If you notice the sauce becoming too thin, it is likely due to excess moisture; however, this is normal and will reduce once the meat is removed and the sauce is allowed to settle.

Resting and Slicing

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey, let it rest for 5 minutes, then slice.
   Look for Meat is opaque and sauce is bubbly
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the tenderloin using a digital meat thermometer.

After removing the turkey, it should look glazed and feel firm but tender. The rest period is crucial; during this time, the meat should be placed on a cutting board where it can retain its internal heat. Once the temperature has stabilized and the meat has rested, the juices will be locked in, and the tenderloin will be ready for clean, uniform slicing.

Common mistakes

A common mistake is overcrowding the slow cooker with too much liquid or stacking the meat too high, which can lead to uneven cooking. Avoid the temptation to check the meat by lifting the lid frequently, as this releases heat and moisture, significantly slowing down the cooking process.

Additionally, ensure the turkey is not cooked for too long, as even in a slow cooker, lean turkey can become tough if left on the heat for excessive periods.

How to tell it’s done

The turkey is ready when it reaches an internal temperature of 165°F (74°C) measured at the thickest part of the meat. The exterior should appear glossy and well-coated in the thickened barbecue sauce, while the meat itself should be opaque and tender enough to slice cleanly without falling apart.

Always allow the meat to rest for at least 5 minutes before slicing, as this ensures the juices redistribute throughout the fibers for a better texture.

• Poultry: 165°F (74°C) in the thickest part