This juicy slow cooker/crock-pot Cajun turkey breast is so simple to make and quick prep. 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!
Course Main Course
Cuisine American, Southern American
Keyword cajun turkey, cajun turkey breast, spicy turkey breast
Prep Time 15 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours15 minutesminutes
Servings 10people
Author April Boller Wright
Equipment
Slow cooker
Marinade syringe
Roasting pan
Ingredients
Turkey seasonings
9lbturkey breastskin on and bone in
3tbspCajun seasoning(go easy on the salt if your cajun seasoning already has salt in it)
2tsp onion powder
2tsp garlic powder
1tsp poultry seasoning
1tsp thyme
2tsp rosemary
Injection marinade
1 1/2stick of buttermelted
1tsp thyme
1tsp rosemary
1tsp garlic powder
1tsp onion powder
2tsp Cajun seasoning
1/2tsp salt
Gravy
2cupschicken brothlow sodium
2tbspbutter
1/4cupflour
2-3tbspliquids from slow cooked turkey
Salt and pepper for taste if needed
Instructions
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.
Gravy
Strain the turkey liquids into a small bowl. Add the chicken broth and flour into a small bowl and mix to make a slurry.
Next to a medium saucepan over medium high heat, add butter, chicken broth slurry and strained turkey liquids. Cook 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.
To Roast The 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.
Please note, cooking time will depend on the size of the turkey breast and your oven. I used bone in turkey breast and it took almost 3 hours to cook.
Video
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. Recipe edited: 11/18/2021