Slow Cooker Apricot Turkey Tenderloin Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is placed on a stable, heat-resistant surface. Keep raw poultry refrigerated until ready to assemble, and never leave it out for more than 30 minutes before cooking.

Have your measuring tools and ingredients ready to go, and ensure your meat thermometer is calibrated and accessible, as it is the most reliable way to ensure the turkey reaches the required internal temperature safely.

Instructions

Preparation and seasoning

1. 1Assemble the ingredients
   Place the turkey tenderloins into the ceramic insert of your slow cooker. Sprinkle the onion soup seasoning evenly over the top of the turkey. Ensure the turkey is arranged in a single layer to promote even cooking throughout the process.
   Look for The turkey should be snugly placed in the bottom of the slow cooker.
   Tip Avoid overcrowding the slow cooker to ensure the heat circulates properly around the meat.

At the end of this phase, the turkey should be neatly arranged in the bottom of the slow cooker, well-coated with the dry onion soup seasoning. The kitchen should be quiet, and the turkey should look fresh and ready for the liquid components. Ensure no turkey is overlapping too heavily, as this can impede the cooking process and lead to uneven heat distribution.

Glazing and slow cooking

2. 2Add the glaze
   Spoon the apricot preserves over the seasoned turkey tenderloins. Pour the French dressing over the top, coating the meat thoroughly. Cover the slow cooker with its lid and cook on low for 4 hours, or until the turkey is fully cooked through.
   Look for The sauce ingredients should pool around the turkey tenderloins.
   Tip Use a silicone spatula to spread the preserves if they are particularly thick.

Once the preserves and dressing have been added, the liquid should form a shallow bath around the turkey. The lid should be securely in place, and you should avoid lifting it during the cooking cycle to maintain the internal temperature.

The slow cooker will begin to emit a savory, slightly sweet aroma as the sugars in the preserves start to melt and combine with the dressing.

Temperature check and serving

3. 3Final cooking and resting
   Check the internal temperature of the turkey with a meat thermometer. Ensure it reaches at least 165°F (74°C) in the thickest part. Once cooked, remove the turkey to a cutting board, let it rest for 5 minutes, then serve with the sauce from the pot.
   Look for The turkey should look opaque and be coated in a thickened, glossy sauce.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resting the meat is essential to keep it juicy before slicing.

The turkey will appear glazed and slightly darker in color, with a thick, syrupy sauce coating the meat. The meat should be firm but tender to the touch, and a thermometer will confirm it has hit the safe temperature of 165°F (74°C). The scent should be rich and savory, with the subtle sweetness of the apricot becoming more prominent.

Common mistakes

A common mistake is overcooking the turkey, which can lead to a stringy texture. Always use a thermometer to check the temperature rather than relying solely on the cooking time, as slow cookers can vary in their intensity.

Another error is failing to distribute the seasoning and sauce ingredients evenly; taking a moment to ensure the turkey is properly coated before setting the lid in place will result in much more consistent flavor in the final dish.

How to tell it’s done

The turkey is done when it is opaque throughout and has reached an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the thickest part.

The texture should be soft and easily pulled apart with a fork, and the glaze should be thick and glossy, clinging to the surface of the meat. Do not skip the 5-minute resting period, as this allows the juices to redistribute, ensuring the meat remains succulent when sliced.

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