Slow Cooker Turkey Tenderloin Tips with Baby Potatoes Step-by-step instructions

Before you start

Before starting, ensure all ingredients are gathered and the slow cooker is placed on a level, heat-resistant surface. Wash the baby gold potatoes thoroughly under cool running water and pat them dry.

If the turkey tenderloin is not already cubed, use a sharp chef's knife and a dedicated cutting board to cut the meat into uniform, bite-size pieces. Once the prep is finished, wash the knife and cutting board immediately with hot, soapy water to maintain food safety standards in the kitchen.

Instructions

Assembly phase

1. 1Prepare the slow cooker
   Place the cubed turkey tenderloin into the insert of the slow cooker, spreading it out to create an even base.
   Look for The turkey should be in bite-sized pieces and distributed evenly across the bottom of the cooking vessel.
   Tip Ensure the turkey pieces are uniform in size to promote even cooking throughout the process.

At the end of this phase, the turkey should be spread in a single layer at the bottom of the slow cooker, with the potatoes tucked in evenly. Everything is ready for the liquids and seasonings to be added. Check that the slow cooker is plugged in and the settings are clear before proceeding to the next step.

Seasoning and liquid addition

2. 2Add potatoes and seasonings
   Tuck the whole baby gold potatoes in between the turkey cubes. Sprinkle the brown gravy mix evenly over the top of the turkey and potatoes, then pour the chicken broth over the entire mixture.
   Look for The gravy mix should be lightly coated by the broth to help it dissolve as it begins to heat.
   Tip Do not stir the mixture, as the slow cooker will naturally combine the flavors during the cooking cycle.

The gravy mix should be distributed evenly over the ingredients, and the chicken broth should be poured carefully to ensure it reaches the bottom. The mixture should look ready for the long, slow heat. Verify that no dry pockets of gravy mix remain on top of the meat or potatoes before securing the lid.

Cooking and resting

3. 3Cook and serve
   Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the turkey reaches an internal temperature of 165°F (74°C). Allow the turkey to rest for at least 5 minutes before serving to ensure the juices are redistributed throughout the meat.
   Look for The gravy should be thick and glossy, and the potatoes should be fork-tender when pierced with a knife.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check the temperature at the thickest part of the turkey cubes to ensure it is fully cooked through.

The dish is complete when the turkey is opaque and tender, and the gravy has thickened into a rich, pourable sauce. The potatoes should be soft and fully cooked. Ensure the meat has reached 165°F (74°C) and has rested for 5 minutes before serving to achieve the best possible texture and flavor.

Common mistakes

A common mistake is cutting the turkey into uneven pieces, which leads to some parts being overcooked while others remain under-done.

Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, significantly extending the cooking time and potentially affecting the final texture of the gravy.

Additionally, ensure the turkey is not crowded too tightly at the bottom of the cooker; a single layer or slightly overlapping pieces will allow the heat to circulate properly.

How to tell it’s done

The dish is fully cooked when the turkey reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer inserted into the center of the largest cube. The potatoes should be tender enough to be easily pierced with a fork.

Once these indicators are met, allow the turkey to rest for at least 5 minutes before serving to ensure the meat is juicy and the gravy has reached the desired consistency for plating.

• Poultry: 165°F (74°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest