Slow Cooker & Oven Cajun Turkey Breast Oven W/video

This Cajun turkey breast can be slow cooker or roasted. It's an easy to prep delicious flavorful turkey breast recipe. This Thanksgiving, reserve your oven for your other oven only foods and let your Cajun turkey slow cook to juicy perfection! Instructions on how to roast it in the oven below too!

This cajun turkey breast is perfect and small enough to make for Thanksgiving or throughout the year too.

Sometimes I crave something other than chicken or beef, so when I do feel that way, I usually go for turkey breast and green beans with potatoes and bacon. I can't forget my cornbread stuffing too. It's so darn good and simple! Pair this turkey with my easy cranberry sauce or a non traditional maple cranberry sauce.

Whatever cranberry sauce you use, make sure you save some to make my grab and go cranberry sauce crumble bars or this cranberry cream cheese french toast.

I was never really a fan of turkey until I made it in the slow cooker.  So darn juicy! When I first made it, I thought the turkey wasn't done. Like, how can this turkey be so juicy plus done? Hmm, I was skeptical. But the meat thermometer proved me wrong!

The slow cooker did its darn thing! But to make it even better, once the turkey is done, pop it into the oven, on broil and let the skin crisp all up.

Mmmmmh! So good I'll tell ya. My kid loves turkey only because of the crisp skin, so I usually give him the first slice of turkey, since that part has the most crispy skin.

You ever make turkey and it comes out so dry that you have to drown it in gravy? Well, you won't have to drown your slow cooker turkey in gravy, unless that's how you like it. It's funny, I hate drowning my food in any type of sauce but I can drown the heck out of foods that needs some gravy.

Gravy is just so good. Am I right? This crockpot/slow cooker turkey will come out so moist (I hate that word) but that's all I got.

WHY THIS CAJUN TURKEY BREAST WORKS?

• Well, the slow cooker allows the delicious flavors to simmer and meld, creating an irresistible juicier moist (ugh hate that word) cajun turkey.

• It's low maintenance.  Roasted turkey is great and all but sometimes it can be dry out the turkey and during Thanksgiving the oven can get pretty crowded with a huge turkey and other foods. Slow cooking your turkey will save some oven space. Cook your other foods in the oven while your turkey cooks in the slow cooker.
• Crock-pot turkey breast is a great option for small Thanksgiving gatherings, plus it's cheaper than buying a whole turkey.
• The thought of cooking a whole turkey can be intimidating, so a turkey breast is great for a beginner cook looking to get their feet wet.
• And like I said initially, cajun turkey breast is a great all year round when you want a change from beef, chicken or pork.

If  you are on a budget, need more oven space, a beginner cook, or cooking for a small group of people, or need a change of meat, then slow cooker turkey breast is a great choice for ya!

Tips: Turkey breasts or whole turkeys varies in sizes obviously so before you decide to purchase your turkey, make sure it will fit in your slow cooker.

I have two slow cookers an 8 quart and a 6 quart. The day I made this turkey breast, my 8 qt was already in use, but luckily this 6 lb turkey breast was able to fit into my six quart slow cooker.

Most turkeys come frozen, so make sure you are thawing your turkey safely. Per the USDA, turkey is only thawed safely if it's thawed in the microwave, the refrigerator or in cold water. Any other way is not recommended.

I used to think it was okay to leave a frozen turkey or chicken etc out overnight in the kitchen and then cook the thawed out chicken the next day.

Well, that's not considered safe. How do you thaw your turkey or any meat for that matter?

*Tips for thawing turkey in the fridge: 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

*Tips for thawing turkey in cold water: Cook right away.
4-12 lbs 2-6 hours
12-16 lbs 6-8 hours
13-20 lbs 8-10 hours
20-24 lbs 10-12 hours

*Tips for thawing the turkey in the microwave:
Follow your manufacture instructions.
Remove all wrapping and place in a microwave-safe tray. Thaw according to your manufactures instructions.

Cook the turkey as soon as it is done thawing in the microwave and DO NOT refreeze or put it in the refrigerator.

INGREDIENTS

9 lb turkey breast skin on and bone in

2 tbsp Cajun seasoning (go easy on the salt if your cajun seasoning already has salt in it)

2 tsp onion powder

2 tsp garlic powder

1 tsp poultry seasoning

1 tsp thyme 

2 tsp rosemary 

Injection marinade:

• 1 ½ stick salted butter, melted
• 1 tsp thyme 
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp Cajun seasoning
• 1 tsp. each dried thyme 
• ½ salt 

Gravy
Chicken broth, stock or water
1 tbsp butter
¼ cup flour
1 cup chicken broth, stock or water
liquids (strained) from slow-cooked turkey
Salt and pepper for taste if needed

SLOW COOKER CAJUN TURKEY BREAST

Make the injection marinade by combining in a bowl, all of the marinade ingredients. In another small bowl add of all the turkey seasoning. Fill a large marinade syringe and inject turkey in the breast areas (top and bottom). Depending on the size of the syringe, you'll need to fill it up a few times. Leave about 2 tbsp of injection seasoning for the top of the turkey.

Next, use the remaining injection marinade and season the turkey breast all over. Season with the turkey seasoning as well.

Spray the slow cooker with oil. Place the turkey into the slow cooker and cook on low for 5-7 hours or until internal temperature is 165-170 degrees. Remove and rest for 15-20 minutes.

Preheat broiler to high, add turkey breast to heat safe pan. Broil for 3-5 minutes Make sure you keep an eye on it because the skin will crisp up quickly.

HOW TO ROAST TURKEY BREAST

Preheat oven to 325 degrees F. Grease a baking pan with butter. Follow the turkey steps up to step 2.

Cove loosely with aluminum foil. Roast in the preheated oven for approx. 20 minutes per pound or until the turkey reaches 165 degrees Fahrenheit.

Mine took about 3 hours. If you want crisp skin, remove the aluminum foil and roast for 30 minutes or until the internal temp reaches 165 degrees F. Let it rest for about 10 minutes before serving.

Preheat broiler to high, add turkey breast to heat safe pan. Broil for 3 to 5 minutes, basting with the maple glaze frequently. Reserve the last of the maple glaze and baste again once the turkey is done. Make sure you keep an eye on it because the skin will crisp up quickly.

Gravy Directions: 
Strain the turkey liquids into a small bowl. Add the chicken broth or water or stock and flour in a small bowl and mix to make a slurry. Add butter, chicken broth slurry, strained turkey liquids in a saucepan over medium heat until boiling. Mixing frequently. Reduce heat and simmer for about 12 minutes. Add more chicken broth if needed. Season with salt and pepper if needed.

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

*Cooking time may vary.

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