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cajun butter turkey breast.

Cajun Butter Turkey Breast

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.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Marinating Time2 hours
Total Time3 hours 25 minutes
Course: Chicken & Poultry, Christmas, Main Dishes & Entrees, Thanksgiving
Keyword: cajun butter, cajun butter turkey, cajun seasoning, cajun turkey, cajun turkey recipe, christmas recipe, christmas turkey, How to cook a turkey breast, how to roast turkey breast, oven roasted turkey breast, spicy turkey breast, thanksgiving recipe, thanksgiving turkey, turkey, turkey breast, turkey breast recipe, turkey recipe
Servings: 4 servings
Author: Taneisha Morris

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 cup 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

Here are some extra tips to help with the success of this recipe: 
  • 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.