Cajun Turkey Breast Recipe (Butter-Rubbed & Slow-Roasted)

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My Cajun turkey breast is super tender, juicy perfection from the skin all the way down to the bone, y’all!! A quick, well-seasoned butter rub and slow-roasting method yield moist, succulent white meat that literally melts in your mouth. Yep, and yay…

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Cajun Turkey Breast

Cajun turkey breast is coated liberally with a South Louisiana spice-studded butter rub, then baked in the oven. This easy, beginner-friendly recipe produces a luscious turkey breast with bold, impressive flavors, perfect for a small gathering, especially during Thanksgiving and Christmas.

My original take on this dish includes adding a bit of contrast to the dried spices, with sweetness from the honey and heat from the hot sauce. I also slow-roast my Cajun turkey breast. This method ensures the turkey cooks evenly, creates a crispy skin, and gives you a more hands-off approach so you can focus on your side dishes while the main dish bakes in the oven.

Top Recipe Tips

Thawing the turkey breast. Most whole, bone-in turkey breasts come frozen. So, you’ll need to purchase it 2 to 3 days before you plan to cook it and let it thaw in the refrigerator. You can also use the cold-water method by submerging the packaged turkey breast in water. Then, change the water every 30 minutes until the turkey thaws, which usually takes a few hours.
Using a pre-brined turkey breast. Most commercially sold turkey breasts are pre-brined, making them a cinch to use in this Cajun turkey breast recipe. You can begin the recipe as soon as the breast thaws, saving you hours of prep time and room in your refrigerator.
Using an all-natural turkey breast. You’ll likely want to brine the breast before proceeding with the recipe. This can be as simple as adding kosher salt to boiling water, then letting it cool, and adding the turkey breast to the solution for up to 8 hours. You can also add as many herbs and aromatics to the brine as desired. However, this is not necessary or recommended, as the Cajun-spiced butter rub brings ALL the flavor you need to make this one of the best turkey breasts you’ve ever had. Indeed.

What to Serve With Cajun Turkey Breast

This dish goes with all of the usual holiday sides, and a few more that you can use to make new Thanksgiving table traditions:

Corn Maque Choux. This classic Cajun side dish gets its rich, well-rounded flavor from browned trinity veggies and garlic. Then the kernels are cooked in the same skillet, along with a sauce that pulls all of the flavors together into one amazing side that’s full of fascinating flavor twists and turns.
Maple Glazed Carrots. A traditional side with tender carrots and a buttery maple sauce, this dish is just as easy as it is delicious. Its sweetness pairs perfectly with the Cajun turkey breast, making this dish a great option to whip up at the last minute.
Cajun Smothered Green Beans with Sausage. A hearty meal-in-one that doubles as a beloved holiday dish, these South Louisiana-style delicacies shine in every situation. This is especially true when served alongside Cajun turkey breast, as their complementary flavors and textures are a match made in foodie heaven.
Parsley Potatoes. Another easy dish with tons of flavor, these buttery, herb-studded spuds are unbelievably easy to make. They are a great make-ahead option, as they reheat well and are easy to double or even triple.
Seafood Dressing. A show-stopper overflowing with shrimp and crab meat, this Southern dressing was made for serving with Cajun turkey breast, y’all. The sweetness of the dressing and the browned, caramel-color spices covering the breast are so great together that they can be best enjoyed in one blissful bite!!

Ingredients & Essentials

Ingredients for Cajun turkey breast on a white marbled background.

An eight to ten-pound breast is the ideal size for making this Cajun turkey breast recipe. If you use a smaller breast, reduce the amount of butter and spices called for. For larger breasts, increase the amounts called for and slow-roast them a little longer.
Dried Cajun spices are essential to creating the distinctive South Louisiana flavor profile in this dish. Use them all for best results.
Honey and hot sauce bring the perfect ‘sweet heat’ element to this Cajun turkey breast recipe. I used local honey and Crystal hot sauce with great success.
Two sticks of salted butter is just the right amount to make the Cajun rub that you use under and over the turkey breast skin. You can also use unsalted, just add more table salt to the spice mixture.
High-heat olive oil works great for greasing the roasting pan, baking dish, or deep cast iron skillet. You can also use vegetable oil or avocado oil.

How to Make Cajun Turkey Breast

Pat the turkey breast dry with paper towels. Arrange the oven racks so that the roasting turkey sits in the middle of the oven.

Grease the large, deep cast iron skillet, Dutch oven, roasting pan, or baking dish with the olive oil. Add the water to the bottom of the pan.

Smash the softened butter in the bottom of a large mixing bowl.

A plastic spatula with softened butter in a large white mixing bowl.

Top with the remaining Cajun turkey butter rub ingredients.

Cajun seasonings, hot sauce, and honey on top of softened butter in a bowl.

Mix until combined.

Then, microwave the rub for a few seconds until it just begins to liquefy.

Softened Cajun turkey seasoned butter rub in a shallow dish.

Finally, separate the skin from the turkey breast. Fill as many of the gaps as you can with the rub. Then apply the remaining mixture to the top and sides of the turkey breast.

Slow-roast the Cajun turkey breast until done, about 2 ½ hours, or until a digital meat thermometer inserted into the thickest part of the flesh reads 165 degrees Fahrenheit.

Let rest for at least 20 minutes before carving.

A raw, bone-in whole turkey breast covered in a Cajun-seasoned butter rub.

And that’s it, y’all!!

This Cajun turkey breast is a holiday-worthy centerpiece! The spices along the top of each slice are beautiful to behold, and the flavors are truly fantastic. Each piece is incredibly tender and juicy, even when served at room temperature.

This is definitely the recipe to feed a small crowd a proper Thanksgiving feast that’s just as good as a whole turkey, with about half of the work. For sure!!

Share this Cajun turkey breast with those who remain by your side throughout the trials, tragedies, and triumphs of your life. Much food love, and see y’all on the yum side…

Storage and Reheating

Store the leftover Cajun turkey breast in an airtight container in the refrigerator for up to three days. Or, freeze in vacuum-seal bags for up to three months.

For best results, reheat leftover slices in the oven. You can also use the microwave. If you do, reheat the turkey meat in 30-second intervals to prevent it from drying out.

Variations

You can make other versions of this Cajun turkey breast if you don’t have the seasonings called for in the recipe.

Mediterranean turkey breast. Use spices such as dried rosemary, thyme, oregano, basil, and dill. Also include garlic powder and onion powder if at all possible.
Indian turkey breast. This outside-the-box variation can include spices such as turmeric, garam masala, mustard seeds, and coriander.
Mexican turkey breast. Another non-traditional variation, this take can feature chili powder, cumin, lime, and cilantro seasonings. You can also add a bit of jalapeno to the mixture before adding it to the butter.

What to Do With Cajun Turkey Breast Leftovers

You can use the leftovers in various ways, including:

sandwiches
chili
gumbo
as a substitute for chicken in rice and pasta dishes
enchiladas
breakfast hash
pot pie

More Roasted Main Dish Recipes

This recipe originally appeared on this blog on November 21, 2016, and was updated and republished with new content and pictures on November 13, 2025.

2 tablespoons olive oil I use this one
½ cup water or chicken broth
1 9-pound frozen bone-in turkey breast, thawed

For the Cajun Turkey Butter Rub

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Position the oven racks so that the turkey breast sit in the middle of the oven.
Preheat the oven to 300 degrees Fahrenheit.
Grease a large deep cast iron skillet, Dutch oven, baking dish or roasting pan with the olive oil. Pour the ½ cup of water or chicken broth into the bottom of the pan.
Pat the turkey breast dry with paper towels, then place it into the pan.
Place the softened butter into the bottom of a large bowl.
Pour the remaining ingredients on top of the butter.
Mix until combined.
Microwave the Cajun turkey butter rub for about 15 seconds, or until just beginning to liquefy.
Loosen the skin of the turkey breast. fill the new gaps between the skin and the flesh of the breast with as much of the butter rub as you can, massaging it into the flesh.
Apply the remaining rub to the outside of the turkey breast.
Slow-bake the Cajun turkey breast for about 2 to 2 ½ hours, or until an instant-read thermometer inserted into the thickest part of the breast reads at least 165 degrees Fahrenheit. Cover the breast loosely with aluminum foil during the last hour of baking time to ensure that it does not become too browned.
Let the turkey breast rest for at least 20 minutes before carving.

Check on the turkey breast regularly. If the bottom of the pan is drying out, add ½ to 1 cup of water or chicken broth.
Purchase your frozen turkey breast 2 to 3 days before making the recipe. Thaw it out in the refrigerator. In a pinch, use the cold water method.
Most turkey breasts sold in U.S. stores are already brined. I used one in this recipe, and recommend buying one so that you don’t have to take the extra time to brine the breast overnight in the fridge.

The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.

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