Slow Cooker Cajun Turkey With Maple Glaze
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.
- 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
- 3 tbsp unsalted butter halved and diced
- 3 tbsp maple syrup
- chicken broth stock or water
- 2 tbsp butter
- ¼ cup flour
- 1 cup chicken broth stock or water
- liquids from slow cooked turkey
- Salt and pepper for taste if needed
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.
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.
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.