This post may contain affiliate links. Please read our disclosure policy.
Turkey Breast gets a bold, flavourful twist with a cajun butter rub that guarantees a juicy, perfectly roasted centerpiece for your Thanksgiving table. If you’re looking for an easy alternative to cooking an entire turkey, this recipe has all the holiday charm and taste without the fuss.
For more holiday main course recipes, try my Turkey Legs, Jamaican Style Beef Pot Roast, and Braised Short Ribs.
When I’m planning my holiday spread, I want something that looks impressive on the table. This Cajun turkey breast is perfect for smaller Thanksgiving dinners, Friendsgiving get-togethers, or even Christmas.
It tastes like a whole turkey but with none of the stress, staying tender and never dry. The best part? It’s moist and delicious without the hassle of a brine, making it faster and easier to prepare. With its succulent meat and cajun seasoning, it’s a guaranteed hit!
Ingredients
- Turkey Breast: I always go for a bone-in, skin-on turkey breast. This ensures the meat stays juicy while roasting. It also provides that golden, crispy skin that everyone wants.
- Salt and Pepper: These simple seasonings might seem basic, but they lay the foundation for flavour. I season generously to bring out the natural taste of the turkey and enhance the Cajun butter rub.
- Chicken Broth: This is my secret weapon to keep the turkey juicy while it roasts. It adds subtle depth and prevents the bottom from drying out, making the whole dish taste amazing.
Cajun Butter
- Butter (softened to room temperature): Softened butter blends seamlessly with the spices to create a smooth, spreadable rub. It infuses the turkey with a rich, buttery taste.
- Cajun Seasoning: This is where the magic happens. I love using a good, bold Cajun seasoning to bring that signature heat and depth to the turkey. It’s what makes every bite pop.
- Garlic Powder: I use garlic powder to add an extra layer of savory flavour that pairs perfectly with the Cajun spices. It’s subtle but makes a difference.
- Smoked Paprika: This adds a hint of smokiness and a warm, earthy color to the butter rub. It’s one of those little touches that elevates the whole dish and complements the Cajun seasoning.
How to Cook a Turkey Breast
Prepare the Turkey
I preheat my oven to 375°F (190°C). Then I place the turkey breast, skin side up, in a roasting pan or an oven-safe dish and pat it dry with paper towels. A sprinkle of salt and pepper goes on next, just enough to season it well.
Marinate Turkey with Cajun Butter Rub
In a small bowl, I mix the softened butter, Cajun seasoning, garlic powder, and smoked paprika until it’s smooth and ready to spread. I make sure to rub this Cajun butter all over the turkey breast, getting it under the skin too for that burst of flavour. If time’s on my side, I let it marinate for at least 30 minutes or even overnight.
Roast Turkey Breast
To keep things juicy, I pour some chicken broth into the bottom of the pan. I loosely cover it with foil and bake for 45 minutes.
After that, I take off the foil and let it bake for another 30 to 45 minutes, checking the internal temperature until it hits 165°F (74°C). Basting with the pan juices here and there helps with flavour and keeps the skin from getting too dry.
Broil, Rest, Slice & Serve
For the final touch, I broil it for a few minutes to get that skin golden and crispy. Once it’s done, I let it rest for 10 minutes to lock in the juices before slicing. Then, it’s ready to serve with my favorite sides. Enjoy!
How Long to Cook Turkey Breast
Cook turkey breast for a total of 1 hour and 15 minutes. Start by baking it covered with foil for 45 minutes, then uncover and continue baking for another 30 to 45 minutes until the internal temperature reaches 165°F (74°C).
Recipe Tips
- Let the turkey marinate for maximum flavour. If you have the time, marinating the turkey breast for at least 30 minutes or overnight helps the Cajun butter penetrate the meat.
- Baste regularly for juicy results. Basting with the pan juices ensures the turkey stays moist and enhances the Cajun taste throughout. This step also helps create that deliciously crispy skin.
- Keep an eye on the broiler. When broiling for the final touch, watch closely to avoid burning the skin. It only takes a minute or two to get that perfect golden finish.
- Use a meat thermometer for perfect doneness. Checking the internal temperature ensures your turkey breast is cooked to the ideal 165°F (74°C). This helps you avoid overcooking and keeps the meat tender and juicy.
- Rest before slicing. Let the turkey rest for about 10 minutes before slicing to allow the juices to redistribute. This makes a big difference in keeping the meat succulent.
Serving
Need serving ideas for turkey breast? Mashed sweet potatoes add a touch of creamy sweetness that balances the spiciness of the Cajun seasoning. Lobster mac and cheese brings an indulgent, cheesy richness that pairs well with the savoury turkey, for a decadent holiday spread.
Brussels sprouts offer a crispy, slightly bitter contrast that cuts through the richness. Pumpkin rice infuses the meal with a warm, earthy taste that ties together the seasonal flavours seamlessly.
Variations
- Boneless Turkey Breast: If you’re using a boneless turkey breast, adjust the cooking time as it may cook faster than bone-in. Keep an eye on the internal temperature and baste frequently to ensure it stays moist.
- Gravy: To create a simple gravy, use the pan drippings by whisking them with a bit of flour and chicken broth over medium heat until thickened. This adds an extra layer of flavour that pairs wonderfully with the Cajun spices.
- Smoked: For a smoky twist, consider smoking the turkey breast instead of roasting it. This method infuses the meat with a rich, deep flavour that enhances the Cajun seasoning.
Storage
Store leftover cajun turkey in an airtight container in the fridge for up to 4 days. Reheat leftovers in an oven preheated to 350°F (177°C) for about 10 minutes or until warmed through.
FAQs (Frequently Asked Questions)
The best way to ensure the turkey breast is cooked is to use a meat thermometer. Insert it into the thickest part of the meat, and once it reads 165°F (74°C), the turkey is ready.
While not mandatory, basting the turkey with pan juices helps keep it moist and flavourful. It also contributes to a beautifully caramelized, crispy skin.
You can easily make your own cajun seasoning blend using pantry staples. Combine paprika, garlic powder, onion powder, cayenne pepper, dried thyme, oregano, and a bit of salt and black pepper for a quick homemade seasoning. Adjust the cayenne if you prefer a milder or spicier flavour.
More Main Course Recipes
- Jamaican Oxtails
- Coconut Curry Salmon
- Roasted Spatchcock Chicken
- Jamaican Pepper Shrimp
- Cajun Garlic Butter Lobster Tails
- Jamaican Jerk Pork
- Jamaican Curry Chicken
- Brown Stew Fish
If you try this Turkey Breast recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!
Also, please use the hashtag #theseasonedskillet on social media for a chance to be featured, and don’t forget to keep up with TSS on Facebook, Twitter, Instagram, TikTok and Pinterest!
Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.
Oh, and share, share, share with your family and friends!
Cajun Butter Turkey Breast
Equipment
- Oven Safe Baking Dish
- Basting Brush or spoon
- Aluminum Foil optional, if dish has lid
- Meat Thermometer optional
Ingredients
- 1 whole Turkey Breast, skin on, bone-in
- Salt and Pepper, to taste
- 1/4 tsp Chicken Broth
Cajun Butter
- 1/2 cup Butter, softened to room temperature
- 2 tbsp Cajun Seasoning
- 2 tsp Garlic Powder
- 1 tsp Smoked Paprika
Instructions
- Preheat your oven to 375°F (190°C). Place the turkey breast, skin side up, in a roasting pan or oven-safe baking dish. Pat dry with paper towels, then season with salt and pepper, to taste.
- In a small mixing bowl, combine the softened butter, Cajun seasoning, garlic powder, and smoked paprika. Mix until smooth and well combined.
- Using your hands, rub the Cajun butter generously over the turkey breast, as well as under the skin for maximum flavour. Let marinate for 30 minutes to overnight, if time allows.
- Pour the chicken broth into the bottom of the pan to keep the turkey moist during cooking. Cover loosely with foil and bake for 45 minutes, to start.
- Remove the foil and continue baking the turkey breast for an additional 30 to 45 minutes. Keep an eye on the internal temperature, aiming for 165°F (74°C) at the thickest part of the meat. Continuously baste the turkey with the pan juices. For the final few minutes of cooking, place the turkey under the broiler to caramelize the skin.
- Allow the turkey breast to rest for 10 minutes before slicing to let the juices redistribute. Serve with your favorite sides and enjoy!
Notes
- Basting often under the broiler enhances flavour and ensures crispy skin, but keep an eye on the turkey while broiling to prevent burning.
- Let the turkey rest before slicing for maximum juiciness!
- Use a meat thermometer to ensure you don’t overcook your turkey breast.
