Cajun Turkey Breast
This cajun turkey breast recipe uses a spicy compound butter to keep the meat tender and full of flavor. It bakes in the oven and makes great leftovers.
You may also love my turkey pot pie and orange turkey recipes.
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This cajun turkey breast makes Thanksgiving simple. You get the flavor of a whole turkey without the all the work.
The cajun compound butter gives the turkey some spiciness, but it’s super easy to adjust for a milder flavor.
John and I use this recipe when we don’t need a whole bird but still want something hearty on the table. The ingredients are simple, and the cooking time is always consistent.
The oven does most of the work, and the leftovers are great in sandwiches or served with mashed potatoes the next day.
How to Make the Cajun Compound Butter for Turkey
This butter is a variation of my cajun compound butter recipe that I use in other recipes. Here’s how I make it and some ways to adjust it:
Soften the butter and mix it with the cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, oregano, white pepper, and salt.
For a milder flavor, use a little less cajun seasoning. For more heat, add a pinch extra or add a sprinkle of cayenne.
If your cajun blend already has salt, reduce the added salt so the butter doesn’t turn out too salty.
How to Make the Cajun Turkey Breast
Preheat the oven to 350°F and grab a small roasting pan or baking dish. Scatter the chopped onion, celery, and carrot across the bottom, then pour in the broth.
Pat the turkey dry and leave the netting on if it has one. Spread the cajun compound butter over the entire surface.
Set the turkey breast on the vegetables. Cover with foil, and bake for 1 hour 45 minutes to 2 hours (or according to package directions).
When the internal temperature reaches 165°F on a meat thermometer, remove the dish from the oven and let the turkey rest for 10 to 15 minutes before slicing.
How to Make the Cajun Gravy
This step is completely optional. If you’d rather not add a spicy gravy to the turkey, use the packet that comes with the turkey or whatever gravy you like best.
Strain the drippings and set aside. Melt the butter in a small saucepan, then whisk in the flour.
Let the flour cook for a minute so it loses the raw taste. Slowly whisk in the strained drippings and let the gravy simmer until it thickens.
If it becomes too thick, thin it with a splash of broth or water until it’s smooth and easy to pour.
Roasted Turkey Breast Tips
- Always use a meat thermometer to check the turkey’s internal temperature so you don’t dry it out.
- For more heat, add extra cajun seasoning to the compound butter.
- For a mild flavor, reduce the cajun spices and increase the garlic powder or thyme.
- Baste the turkey with the pan juices a couple of times to keep the turkey moist.
Storage
Leftovers keep well in the fridge in an airtight container for up to 3 days. Store any leftover gravy separately.
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What You’ll Need
For the Cajun Compound Butter:
- ½ cup unsalted butter, softened
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 1 teaspoon dried oregano
- ¼ teaspoon white pepper
For the Turkey:
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 medium carrot, chopped
- 1 cup low-sodium chicken broth
- 3 to 4 pound turkey breast
- ½ cup Cajun compound butter, recipe above
For the Gravy (Optional):
- Strained pan drippings
- 2 tablespoons unsalted butter
- 2 to 4 tablespoons all-purpose flour
- Broth or water, as needed
How to Make It
Make the Compound Butter:
- Stir the softened butter and seasonings until smooth. Set aside.½ cup unsalted butter1 teaspoon smoked paprika1 teaspoon salt1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon dried thyme1 teaspoon Cajun seasoning1 teaspoon dried oregano¼ teaspoon white pepper
Make the Turkey:
- Preheat the oven to 350°F, and lightly grease a small roasting pan or baking dish.
- Place the chopped onion, celery, and carrot in bottom of the dish. Pour in the chicken broth.1 small onion2 ribs celery1 medium carrot1 cup low-sodium chicken broth
- Pat the turkey breast dry and leave the netting on if it comes with one. Spread the Cajun compound butter over the entire turkey breast.3 to 4 pound turkey breast½ cup Cajun compound butter
- Place the turkey on top of the vegetables. Cover, and bake for 1 hour 45 minutes to 2 hours, basting once or twice with the pan juices during the cooking time. Note: It's important to follow the cooking time on the package! Mine was around 2 hours.
- Remove the turkey from the oven when the internal temperature reaches 165°F on a meat thermometer.
- Let the turkey rest for 10 to 15 minutes before slicing.
Make the Gravy (Optional):
- Strain the pan drippings, and set aside.Strained pan drippings
- Melt the butter in a small saucepan, then whisk in the flour. Use the full 4 tablespoons if there are closer to 2 cups of pan drippings, and use about 2 tablespoons if there are around 1 cup.2 tablespoons unsalted butter2 to 4 tablespoons all-purpose flour
- Cook the flour for about 1 minute to remove the raw taste. Slowly whisk in the strained pan drippings until smooth.
- Simmer until the gravy thickens. If it becomes too thick, add a splash of broth or water until it reaches the desired consistency.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
