Slow Cooker Cajun Turkey Breast With Maple Glaze

This juicy slow cooker/crock-pot Cajun turkey breast with maple glaze is so simple to make (not a lot of ingredients or steps) and it takes less than 5 minutes to prepare. This Thanksgiving, reserve your oven for your other oven only foods and let your Cajun maple turkey slow cooker to juicy perfection! 

This sweet and spicy slow cooker turkey 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 Tyler Florence’s cornbread sage  stuffing. It’s so darn good and simple! Cranberry sauce, eh, although I love it, I can do without during the year but on Thanksgiving, it’s a must-have!  You can find my maple cranberry sauce recipe here. 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 toddler 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 food (even perfectly tasty cooked food) that requires 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.  If I can think of a better word, I will make the necessary edits.

You still might be asking yourself, why should I make slow cooker turkey breast or a whole turkey instead of a roasting it?

• Well, the slow cooker allows the delicious flavors to simmer and meld, creating an irresistible juicier moist (ugh hate that word) 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, It’s 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:
6 lb turkey breast, skin on, bone in
4 tbs softened butter. (2 tbsp for the turkey breast plus two tbsp for underneath the skin of the breast)(I actually didn’t soften the butter that was used under the skin but it still came out delicious so don’t sweat it if you forget too)
3 tbs Cajun seasoning (go easy on the salt if your cajun seasoning already has salt in it)
Salt for taste
Pepper for taste

Maple Glaze
3 tbsp unsalted butter halved and diced (straight from the refrigerator is fine no need to soften it)
3 tbsp maple syrup

Gravy
Chicken broth, stock or water
1 tbsp butter
1/4 cup flour
1 cup chicken broth, stock or water
liquids (strained) from slow-cooked turkey
Salt and pepper for taste if needed

Directions:
Pat the turkey breast dry. Gently pull back the turkey breast skin and insert a butter. Brush melted butter all over the turkey. Add salt and pepper if needed to the Cajun seasoning. Mix well then add a bit of the Cajun seasoning under the breast skin then add the rest all over the turkey. Spray the slow cooker with oil.  Place the turkey into the slow cooker and cook on low for 5-7 hours or-or until internal temperature is 165-170 degrees.  Remove and rest for 15 minutes.

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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Slow Cooker Cajun Turkey With Maple Glaze

April

Slow cooker turkey breast is amazingly succulent. This Cajun seasoning maple turkey breast is so simple plus it takes less than 5 minutes to prepare. This Thanksgiving, reserve your oven for your other meals and let your turkey slow cooker to juicy perfection! This recipe can easily be adapted for a whole turkey.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins

Course Main Course

Cuisine American

Servings 10

Ingredients

  

1x2x3x

• 6 lb turkey breast skin on and bone in
• 4 tbsp softened butter 2 tbsp for the turkey breast plus two tbsp for underneath the skin of the breast(I actually didn't soften the butter that was used under the skin but it still came out delicious so don't sweat it if you forget too)
• 3 tbsp Cajun seasoning (go easy on the salt if your cajun seasoning already has salt in it)
• Salt for taste if needed
• Pepper for taste if needed

Maple glaze

• 3 tbsp unsalted butter halved and diced
• 3 tbsp maple syrup

Gravy

• chicken broth stock or water
• 2 tbsp butter
• 1/4 cup flour
• 1 cup chicken broth stock or water
• liquids from slow cooked turkey
• Salt and pepper for taste if needed

Instructions

 

• In a small saucepan over medium heat, melt the maple syrup and butter. Remove the glaze from the heat.
• Pat the turkey breast dry. Gently pull back the turkey breast skin and insert a butter. Brush melted butter all over the turkey. Add salt and pepper if needed to the Cajun seasoning. Mix well then add a bit of the Cajun seasoning under the breast skin then add the rest all over the turkey.
• 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 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

• Strain the turkey liquids into a small bowl. Add the chicken broth or water or stock and flour into 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.
• Preheat broiler to high add turkey breast to a heatproof pan. Broil for 3-5 basting with the maple glaze frequently. Reserve the last of the maple glaze and baste again after the turkey is done. Make sure you keep an eye on it because it will crisp fast.

Notes

Turkey breast varies in sizes obviously but before purchasing a turkey breast, make sure it will fit in your slow cooker.

*Cooking time may vary.

*To store leftover turkey, remove the meat from the bone within two hours of cooking and refrigerate. Use within 3 days.   

*Tips for thawing turkey in the fridge: Cook within three days after thawed.  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 turkey in the microwave: Follow your manufacture instructions.  Remove all wrapping and place in a microwave safe tray. Thaw according to you 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. 

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