The Best Thanksgiving Turkey Breast

Course: Main Course, Main Dish

Cuisine: American

Prep Time: 5

Cook Time: 2

Rest Time: 20

Total Time: 2 25

Servings: servings

Calories: 648kcal

Author: Jazzmine Woodard

Juicy, buttery bone-in turkey breast infused with Creole Cajun herbs and spices

Print Recipe

Equipment

1 roasting dish
1 knife
1 cutting board
1 small mixing bowl
1 kitchen spoon
1 small saucepan
1 food thermometer

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

Notes

Preparation

You can prepare this main dish up to two days in advance as long as it's stored properly.

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.

To marinate the turkey: 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!

Storage

Store cooked bone-in turkey breast covered with foil or in an airtight container in the refrigerator for up to four days.

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.

Nutrition