Easy Slow Cooker Brown Sugar Glazed Turkey Tenderloin Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and positioned on a stable, heat-resistant surface near an electrical outlet. Take the turkey tenderloins out of the refrigerator about 20 minutes before starting, but never leave them out for longer than 30 minutes.

Gather your brown sugar, gravy mix packet, and apple cider. Have a meat thermometer ready to check for doneness, as this is the most reliable way to ensure the turkey is perfectly cooked, safe to eat, and retains its natural moisture throughout the entire slow cooking process.

Instructions

Prep and Assembly

1. 1Prepare the slow cooker
   Place the raw turkey tenderloins into the base of the slow cooker, ensuring they are arranged in a single layer for even cooking throughout the process.
   Look for The turkey should be laid flat at the bottom of the cooker.
   Tip Ensure the turkey is fully thawed if frozen before placing it into the slow cooker for food safety.

The turkey should be neatly arranged in the slow cooker with the sugar, gravy mix, and cider layered on top. Ensure the slow cooker is plugged in and ready. The ingredients should look layered, not mixed, as the slow cooking process will do the work of combining them into a cohesive sauce as the temperature rises.

Slow Cooking

2. 2Add the glaze ingredients
   Scatter the brown sugar evenly over the turkey, then sprinkle the contents of the gravy mix packet on top, and finally pour the apple cider over the mixture.
   Look for The sugar and gravy mix should coat the top of the turkey pieces.
   Tip Do not stir the ingredients; the slow cooker will naturally combine them into a glaze as it heats.

During the cooking phase, the slow cooker will emit a savory, sweet aroma as the cider and sugar reduce into a glaze. The turkey should remain covered to maintain a consistent temperature.

Check that the liquid is bubbling gently and that the tenderloins are becoming opaque, indicating they are absorbing the flavors from the gravy mix.

Finishing and Resting

3. 3Cook and serve
   Cover and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C). Remove the turkey and let it rest for 5 minutes before slicing and serving with the glaze from the pot.
   Look for The turkey should be tender and opaque throughout when pierced.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a meat thermometer to ensure the turkey reaches 165°F (74°C) for perfect safety and texture.

Once the turkey reaches 165°F (74°C), it should be removed from the slow cooker to a cutting board. The glaze should be thick, glossy, and clinging to the meat. Allow the turkey to rest for 5 minutes, which is essential for texture. The final result should be a tender, steaming, and beautifully glazed turkey ready for slicing.

Common mistakes

A common mistake is overcrowding the slow cooker; ensure the tenderloins are in a single layer so they cook evenly. Avoid lifting the lid frequently during the cooking process, as each time you open it, heat escapes and the cooking time increases significantly.

Do not overcook the turkey, as it will become dry and stringy despite the glaze. Finally, never skip the resting period, as this allows the juices to redistribute through the meat, ensuring that every slice is as succulent as possible when served to your guests.

How to tell it’s done

The turkey tenderloin is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the meat to verify this. The exterior should look glossy and dark from the caramelized sugar and gravy, and the meat should be opaque and tender when sliced.

If the turkey feels resistant or the temperature is below 165°F (74°C), continue cooking for another 20 minutes before checking again. Let the meat rest for 5 minutes before slicing to keep it juicy.

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