My Thanksgiving turkey breast recipe is simply the best--juicy and tender and well seasoned with Creole Cajun spices. And it's so easy you'll wonder why you've never tried it until now. Let's go ahead and fix that!
And if you enjoy this recipe, you'll love my Cajun roasted turkey wings and buttermilk-brined turkey, too!
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❤️ Why You'll Love this Recipe
Simple to Make - Whether you're an old school veteran in the kitchen or brand new to roasting turkey breast, you'll be able to master this bone-in turkey breast recipe and wow your holiday guests. Don't feel intimidated--you got this.
Lip-Smacking Good - This oven roasted turkey breast for Thanksgiving is slathered in Creole Cajun herb butter inside and out, so it's literally dripping with flavor. So moist and juicy that gravy isn't required, but I included instructions for that anyway, cuz I'm extra.
As a born-and-raised Houston Texas gal, I have plenty more southern favorites for you to dive into: slow cooked mustard greens with ham hocks, brown butter macaroni and cheese, sweet honey cornbread, green beans and potatoes, and don't forget the bourbon peach cobbler!
What You'll Need for this Recipe
Bone-In Turkey Breast is the star of the show and breast meat does not have the best reputation for tenderness and moisture but we're shooting for both in the recipe and we're succeeding!
Fresh Herbs like rosemary, sage, and thyme. I purchase them whole and chop them up myself to control the size and quality but you do you. Dried herbs can work in a pinch, too.
Creole Cajun Seasoning Blend is a homemade mix of herbs and spices like smoked paprika, garlic and onion powder, and cayenne pepper. It adds deep layers of flavor all up and through this dish.
Butter...like a whole pound of butter because we're getting that juiciness all the way down to the bone, OK?!
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Broth or Stock (including turkey bone broth) can be used interchangeably to help keep the meat moist and if you don't have either, dry white wine works, too. Or you can dissolve bouillon cubes in warm water and use that!
How to Make Herb Butter Basted Turkey Breast
- Step 1: Mix up the butter, spices, and herbs to make your Cajun herb butter.
- Step 2: Spread most of the butter evenly underneath the skin of the turkey and all over the top then place in oven to roast.
Pro Tip #1
Starting at the top (wider end) of the turkey breast, gently tug the skin away from the meat a little over ¾ of the way down, making sure not to completely remove the skin, which creates a nice pocket for the butter.
This thoroughly salted and seasoned Cajun compound butter takes the place of a brine so get it all in there!
Pro Tip #2
I recommend adding the butter to the turkey inside a prepared pan to make the process less messy and easier to transfer the turkey to the oven afterward.
- Step 3: While the turkey cooks, soak a cheesecloth in the remaining butter mixture.
- Step 4: Cover the turkey with the soaked cheesecloth and baste over top with the pan drippings then return to the oven.
- Step 5: The turkey is done once it reaches an internal temperature of 165 degrees farenheit at the thickest part.
- Step 6: Let the meat rest before slicing and serving.
Pro Tip #3
I use a basic meat thermometer to measure the temperature of this turkey and take out the guesswork.
Pro Tip #4
To make a good pan gravy for your turkey breast while it rests, scoop some of the pan drippings to cook in a small saucepan with more broth and a couple spoonfuls of cornstarch and water.
Frequently Asked Questions
Yes, you can make this main dish up to two days in advance as long as it's stored properly.
Store cooked bone-in turkey breast covered with foil or in an airtight container in the refrigerator for up to four days.
Yes, you can freeze the finished turkey breast for up to six months. Wrap the whole piece of meat snugly with plastic wrap then aluminum foil or place the slices into an airtight container before placing in the freezer.
How to Serve
Of course, this Thanksgiving turkey breast roast needs to be part of your southern Thanksgiving menu! And roasted turkey breast is a great option to serve for Friendsgiving dinner, too.
Pair it with my bourbon cranberry sauce right next to the Third Coast cornbread dressing, collard greens, slow cooked candied yams, and sweet potato cornbread or sweet buttery dinner rolls.
And don't forget dessert! Sweet tea pound cake, Soul Food sweet potato pie, red velvet layer cake, and Georgia peach cobbler are all fabulous options to cap off your holiday meal.
Got leftovers? Read how to make a turkey pot pie using leftover turkey!
More Favorite Turkey Recipes
Looking for other recipes like this? Try these:
I hope you and yours enjoy this bone in turkey breast recipe for Thanksgiving soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
The Best Thanksgiving Turkey Breast
Equipment
- 1 roasting dish
- 1 knife
- 1 small mixing bowl
Ingredients
For the Cajun Herb Butter Turkey Breast
- 6 pounds bone-in turkey breast recipe ingredients can work with turkey in range from 5 to 7 pounds and adjusted cook time
- 1 cup chicken broth
- 1 lemon or orange
- 1 ¾ cup unsalted butter softened to room temperature
- 6 cloves garlic
- ¼ cup chopped herbs I recommend parsley, sage, rosemary, and thyme
- 1 tablespoon smoked paprika
- 3 teaspoons sea salt
- 1 ½ teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon thyme powder
For the Gravy (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water or chicken broth
Instructions
To Make the Turkey Breast
- Set turkey breast out on counter top. Preheat oven to 325 degrees farenheit. Pour chicken broth into roasting dish then slice the lemon and lay the slices in the broth.6 pounds bone-in turkey breast, 1 cup chicken broth, 1 lemon
- Crush or mince the garlic then mix with butter, chopped herbs, smoked paprika, sea salt, cayenne, garlic powder, onion powder, basil, oregano, black pepper, white pepper, and thyme powder until combined. Set ¼ cup of the compound butter aside to melt for later.1 ¾ cup unsalted butter, 6 cloves garlic, ¼ cup chopped herbs, 1 tablespoon smoked paprika, 3 teaspoons sea salt, 1 ½ teaspoon cayenne powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried basil, 1 teaspoon dried oregano, ¾ teaspoon black pepper, ¼ teaspoon white pepper, ¼ teaspoon thyme powder
- Gently tug the skin from turkey breast to loosen it, leaving one end of the skin fully attached to create a pocket. Spread half the butter mixture underneath the skin and the other half on top.
- Place turkey into roasting dish, skin side up, on top of lemon slices and chicken broth. Cover the pan loosely with foil then put into oven. Meanwhile, melt the remaining Cajun herb butter then soak a cheesecloth in it.
- After about one hour, check the turkey's temperature by inserting a meat thermometer into the thickest part of the breast. Then lay the soaked cheesecloth over top of the turkey breast, pouring any extra butter on top, too. Continue cooking until skin is crisp and golden brown and the temperature of the meat reaches 165 degrees F, about two hours total cook time.
- Remove turkey from oven then tent with foil and allow it to rest for about 20 minutes before serving.
To Make Gravy
- While the turkey rests, scoop about one cup of the pan liquid (aka drippings) into a small saucepan. Mix together cornstarch and water to create a slurry then stir into pan. Bring the mixture to a light bubbling boil then reduce heat to low and simmer until turkey breast is ready to carve and serve. Serve with turkey.2 tablespoons cornstarch, 2 tablespoons water or chicken broth
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