**There is no universal minimum liquid level for slow cookers, and the meat does not need to be submerged.** The amount depends on the recipe and your cooker’s instructions.

The “½ to ¾ full” advice refers to **all the contents—food plus liquid**. It helps recipes cook within their expected times; it does not mean filling half the pot with water. [Crockpot’s guidance](https://www.crock-pot.com/on/demandware.store/Sites-crockpot-Site/default/Support-Show?cfid=help-and-how-to-use-cooking-tips-faq) also explains that slow cookers lose very little water through evaporation.

For your turkey, **use the ½ cup specified on the package**, provided your cooker’s manual permits that recipe and roast size. A shallow layer is expected: the turkey releases juices as it cooks, and the covered pot retains moisture. USDA advises adding the amount of liquid specified in the recipe and checking the cooker’s manual for suitable meat sizes. [USDA slow-cooker guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/slow-cookers-and-food-safety)

Start with the roast fully thawed, keep the lid on except for the instructed temperature checks, and follow your package’s cooking and temperature directions. Its 140°F check is an intermediate checkpoint, **not the finished cooking temperature**. USDA’s minimum safe final temperature for turkey is 165°F; your quoted package specifies 170°F. [USDA turkey guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/turkey-farm-table)