Cajun Turkey Breast Recipe: Slow Cooker and Oven Method (Video)

This Cajun turkey breast can be prepared in a slow cooker or roasted in the oven. It’s an easy, flavorful turkey breast recipe that requires minimal prep. Reserve your oven for other Thanksgiving dishes and let the slow cooker bring the Cajun turkey to juicy perfection. Roasting instructions are provided below.

This Cajun turkey breast is a great size for Thanksgiving or any time you want a smaller main dish.

If you want a change from chicken or beef, turkey breast is a simple, satisfying option. Pair it with green beans and potatoes with bacon, cornbread dressing, or your favorite cranberry sauce — classic or maple cranberry both work well.

I wasn’t always a turkey fan until I tried making it in the slow cooker. The meat stays incredibly juicy, and when finished, a quick broil crisps the skin beautifully. Kids often prefer the crispy skin, so that first slice is always a hit.

Slow cooking prevents the turkey from drying out like oven-roasted birds can, and it frees up valuable oven space on busy holiday days. It’s a low-maintenance method that’s ideal for small gatherings, budget-conscious cooks, or anyone intimidated by a whole turkey.

Why this Cajun turkey breast works

• The slow cooker allows flavors to meld while keeping the turkey moist and tender.
• Low maintenance and oven-saving — cook side dishes in the oven while the turkey quietly cooks in the crock-pot.
• Perfect for small Thanksgiving gatherings and less expensive than buying a whole turkey.
• Great option for beginner cooks who want to try turkey breast before tackling a whole bird.

Tips: Turkey breasts and whole birds vary in size, so measure your slow cooker before purchase to ensure the turkey will fit. I used a 6-quart slow cooker for a 6 lb bone-in turkey breast; an 8-quart slow cooker will fit larger breasts.

Always thaw turkey safely. According to USDA guidelines, thaw in the refrigerator, in cold water, or in the microwave. Never leave poultry to thaw at room temperature.

Thawing guidelines

Refrigerator (cook within three days after thawing):
4–12 lbs: 1–3 days
12–16 lbs: 3–4 days
13–16 lbs: 4–5 days
20–24 lbs: 5–6 days

Cold water (cook immediately after thawing):
4–12 lbs: 2–6 hours
12–16 lbs: 6–8 hours
13–20 lbs: 8–10 hours
20–24 lbs: 10–12 hours

Microwave: Follow your microwave manufacturer’s instructions. Remove all wrapping, place the turkey on a microwave-safe tray and thaw according to the manual. Cook immediately after microwave thawing and do not refreeze.

Ingredients

9 lb turkey breast, skin on and bone in

2–3 tbsp Cajun seasoning (go easy on salt if the seasoning contains salt)

2 tsp onion powder

2 tsp garlic powder

1 tsp poultry seasoning

1 tsp thyme

2 tsp rosemary

Injection marinade

• 1 1/2 sticks salted butter, melted
• 1 tsp thyme
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp Cajun seasoning
• 1 tsp dried rosemary
• 1/2 tsp salt

Gravy

• 1–2 cups chicken broth or stock (low sodium recommended)
• 1 tbsp butter
• 1/4 cup flour
• 2–3 tbsp strained liquids from the slow-cooked turkey
• Salt and pepper to taste

Slow Cooker Cajun Turkey Breast

1. Make the injection marinade by combining all injection ingredients in a bowl. In a separate small bowl, mix the turkey seasonings.

2. Fill a large marinade syringe and inject the marinade into the turkey breast in several places (top and bottom). Depending on syringe size, you may need to refill a few times. Reserve about 2 tbsp of the injection mixture for the top of the turkey.

3. Rub the remaining injection mixture and the dry turkey seasoning all over the turkey breast.

4. Spray the slow cooker with oil and place the turkey inside. Cook on low for 5–7 hours, or until the internal temperature reaches 165–170°F. Remove and let rest for 15–20 minutes.

5. For crispy skin, preheat the broiler to high, transfer the turkey to a heat-safe pan, and broil for 3–5 minutes, watching closely so the skin doesn’t burn. Baste with maple glaze or reserved marinade if desired.

How to roast turkey breast

1. Preheat the oven to 325°F. Grease a baking pan with butter. Follow the turkey prep steps through seasoning (as above).

2. Cover loosely with aluminum foil and roast about 20 minutes per pound, or until the internal temperature reaches 165°F. My 9 lb bone-in breast took about 3 hours.

3. If you want crisp skin, remove the foil and roast for an additional 30 minutes or until the internal temperature reaches 165°F. Let rest about 10 minutes before serving. Cooking time will vary depending on oven and turkey size.

Gravy directions

1. Strain the turkey liquids into a small bowl.

2. In another bowl, whisk flour into chicken broth to make a slurry.

3. In a saucepan over medium-high heat, add butter, the broth-and-flour slurry, and the strained turkey liquids. Bring to a boil, stirring frequently, then reduce heat and simmer about 10–12 minutes until thickened. Add more stock if needed and season with salt and pepper to taste.

If you have leftover turkey, remove meat from the bone within two hours of cooking and refrigerate. Use within 3 days.

Cooking times may vary based on the size of the turkey breast and your equipment.

Notes: Make sure the turkey breast fits your slow cooker before purchasing. Store leftovers within two hours of cooking and use within three days. Recipe edited: 11/18/2021.

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