This Cajun turkey breast is the perfect dinner for any night of the week. Or serve up this turkey breast for a small holiday gathering. A turkey breast that is seasoned with Cajun spices.
This is an Instant Pot friendly turkey breast recipe as well. I share how to use the drippings to make a homemade gravy you can pour over the turkey.
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Why I Love This Recipe
- Easy to Make
- Make it in the slow cooker, Instant Pot. or oven
- Cajun flavored
- Great for dinner or holiday parties
Make sure to try out my turkey noodle soup. This is a great recipe to use leftover turkey with.
Ingredients
Variations / Options / Add-Ins
- Seasoning: Change up the way you season your turkey. Feel free to use your favorite spice blend.
- Crispy Skin: Once the turkey is done toss it in the oven to broil to crisp up the skin. This is a great way to elevate the flavor of the turkey.
- Pressure Cooker: Make the turkey in your pressure cooker instead of the slow cooker.
How to Make Cajun Turkey Breast
Making this cajun turkey breast is so simple. Just follow the instructions below and you will have a nice twist on the traditional turkey in no time at all.
Step 1: Mix together the rub
Mix together the seasonings to create a blend.
Step 2: Stuff the turkey
Stuff the turkey cavity with celery and onions. No need to chop the celery and I like to halve or quarter my onions and just toss in some peeled garlic cloves.
Step 3: Coat the turkey in the seasonings
Next, coat the turkey with olive oil and rub it with the seasoning blend. Add the turkey to the slow cooker or instant pot and cook according to the directions on the recipe card.
Serving Suggestions
Serve up your turkey with mashed potatoes or try my crack green beans. Or serve up with any of your favorite sides.
Pro Tips
- Make sure the turkey fits into the slow cooker. Some turkey breasts will not fit if they are too large.
- Allow your turkey to rest for about 10 minutes once it is done. This will lock in juices and flavor preventing a dry turkey.
- The internal temperature needs to be 165 degrees F, to ensure the turkey is fully cooked.
- If your turkey breast will not fit in your slow cooker or Instant Pot. You can roast it in the oven instead.
Storage
Leftovers – Refrigerate any of the turkey you do not eat in an airtight container for up to 3 days.
Reheating – Then when you are ready to reheat warm up in the microwave or even a skillet on the stove. Add a small amount of chicken broth or turkey broth when reheating to add moisture back to your turkey.
Freezing – You can also freeze the leftover turkey for up to 3 months. Just place the turkey in a freezer container. Thaw in the fridge overnight.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions about this recipe.
If the turkey does not thicken fully simply add another cornstarch and water mixture. Depending on how much liquid you start with could mean you need to add more cornstarch to thicken.
To get a crispy skin I recommend that you broil the turkey breasts for a couple of minutes at the end of the cooking process.
Cajun turkey is a well seasoned full of flavor turkey breast. It’s a little spicy but so delicious.
Using the Instant Pot or Slow Cooker helps seal the moisture into your turkey breast which keeps it moist. However, if you are roasting it then you will need to baste it well during the cooking time.
Cajun Turkey Breast
Equipment
- Slow Cooker optional
- Instant Pot optional
- Roasting Pan optional
- small bowl
Ingredients
- 6 pounds turkey breast
- 3 tablespoons olive oil
- 3 tablespoons cajun seasoning like Slap Ya Mama
- 1 tablespoon dried parsley
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme leaves
- 1 ½ cup water
- 1 Onion
- 5 Celery stalks
- 3 Garlic cloves
For the gravy
- 2 cups turkey drippings from the slow cooker or electric pressure cooker
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
Instant Pot
- Test to make sure your turkey breast will fit into your electric pressure cooker with the trivet.
- Mix together the seasonings to create a blend.
- Stuff turkey cavity with celery and onions.
- Next, coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey breast on a trivet and lower into the electric pressure cooker.
- Place the lid on the pressure cooker and set the value to sealing. Set the pressure cooker to “manual” or “pressure cook” on high for 35 minutes. When the cycle is complete, let the pressure cooker naturally release. Check the internal temperature of the turkey breast using an instant read thermometer. The target temperature is 165 degrees.
- Carefully lift the turkey breast from the pressure cooker using the trivet.
- If a crispy skin is desired, preheat the oven broiler. Place the turkey breast on a baking sheet lined with aluminum foil or parchment paper. Position the turkey breast under the broiler until crisp, 5 to 10 minutes depending on the distance of the turkey breast from the broiler. Do not overcook. Allow turkey breast to rest for 5 to 10 minutes before slicing.
- To make the gravy: Once the turkey is removed from the electric pressure cooker, cancel the “keep warm” mode. Measure two cups of the drippings, discarding the remainder. Program the electric pressure cooker with the “saute” function. Pour the drippings back in the Instant Pot insert. In a separate measuring cup, stir together 2 tablespoons of cornstarch with the cold water, whisking until well blended to make a slurry. Add the slurry to the turkey drippings and bring to a boil, whisking often until thickened to your desired consistency.
- Notes: This recipe requires an 8 quart (or larger) Instant Pot.
Slow Cooker
- Test to make sure your turkey breast will fit into your slow cooker.
- Mix together the seasonings to create a blend.
- Stuff turkey cavity with celery and onions.
- Next, coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey breast in the slow cooker.
- Cover and cook on low for 6 to 8 hours or until reaching an internal temperature of 165 degrees.
- If a crispy skin is desired, preheat the oven broiler. Place the turkey breast on a baking sheet lined with aluminum foil or parchment paper. Position the turkey breast under the broiler until crisp, 5 to 10 minutes depending on the distance of the turkey breast from the broiler. Do not overcook. Allow turkey breast to rest for 5 to 10 minutes before slicing.
Make the gravy
- To make the gravy: Once the turkey is removed from the slow cooker, measure two cups of the drippings, discarding the remainder. Pour the drippings back into a small saucepan and place over medium-high heat. In a separate measuring cup, stir together 2 tablespoons of cornstarch with the cold water, whisking until well blended to make a slurry. Add the slurry to the turkey drippings and bring to a boil, whisking often until thickened to your desired consistency.
Oven Directions
- Preheat the oven to 450 degrees.
- Place seasoned and stuffed turkey in a roasting pan.
- Bake uncovered for 15 – 20 minutes or until the skin has just started to burn.
- Reduce the oven tempeature to 350 degrees
- Bake for 1 hour and 15 minutes basting iwth juices occasionally.
- Check the internal tempature before removing from the oven. It should be at least 160 degrees when you remove it.
- Cover the turkey lightly with foil and allow it to rest for 10 minutes. Make sure the tempetaure reaches 165 degrees before carving.
- Make the gravy per the slow cooker directions above.