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close up image of four slices o cajun turkey breast on a white plate topping with gravy
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4.91 from 40 votes

Cajun Turkey Breast

This Cajun Turkey Breast is a great way to add some flavor to your Thanksgivng dinner. Tender and juicy turkey, with a crispy and well seasoned skin will be star of the show.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 12 Servings
Calories: 628kcal
Author: Wendy

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.

Nutrition

Serving: 1Servings | Calories: 628kcal | Carbohydrates: 3g | Protein: 49g | Fat: 47g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 531mg | Potassium: 607mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1001IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg