Step-by-Step Low and Slow Creole Butter Turkey Breast Recipe
Experience the bold flavors of the South with this Low and Slow Creole Butter Turkey Breast recipe. Juicy, tender, and infused with a zesty Cajun spice blend, this dish is perfect for holidays or an elevated weeknight meal.
Ingredients
- 1 4-5 lb turkey breast (bone-in or boneless)
- 1/2 cup unsalted butter softened
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper adjust for spice preference
- 1 teaspoon dried thyme
- Zest of 1 lemon
- 3 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chicken broth
Instructions
- Preheat and Prepare the Turkey: Preheat your oven to 275°F. Rinse the turkey breast under cold water and pat it dry with paper towels.
- Make the Creole Butter: In a bowl, mix the softened butter with paprika, garlic powder, onion powder, cayenne pepper, thyme, lemon zest, minced garlic, salt, and black pepper. Blend until smooth.
- Apply the Butter Rub: Gently loosen the skin of the turkey breast with your fingers, being careful not to tear it. Spread half of the Creole butter under the skin and the remaining butter over the top of the breast.
- Marinate: Place the turkey in a roasting pan, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Roast Low and Slow: Pour the chicken broth into the roasting pan to keep the turkey moist. Cover the pan with foil and roast at 275°F. Baste the turkey every 30 minutes with the drippings.
- Finish and Rest: When the internal temperature reaches 165°F, remove the turkey from the oven. Let it rest under a loose foil tent for 15-20 minutes before carving.