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Cajun Butter Turkey Breast for Two: Best Easy Dinner

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This Cajun butter turkey breast for two is the perfect small gathering or date night dinner. With a crispy, spicy, buttery crust and tender, juicy meat, it’s an impressive yet simple dish that comes together in about an hour.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1 bone-in, skin-on turkey breast half (about 2 to 2.5 pounds)
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F. While it’s heating, take your turkey breast out of the fridge and let it sit on the counter for about 15 minutes.
  2. Make the compound butter. In your mixing bowl, combine the softened butter with the smoked paprika, garlic powder, onion powder, dried thyme, cayenne, black pepper, kosher salt, and oregano. Mash it all together with a fork until everything is evenly distributed.
  3. Prep the turkey. Pat the turkey breast completely dry with paper towels. Place it skin-side up on your cutting board. Using your fingers, gently loosen the skin from the meat, working your way under without tearing it.
  4. Apply the butter. Take about two-thirds of your compound butter and push it under the skin, spreading it evenly over the meat. Then take the remaining butter and rub it all over the outside of the skin.
  5. Season the outside. Drizzle the olive oil over the skin and rub it in gently. Sprinkle a tiny pinch of extra salt and pepper on the skin if desired.
  6. Arrange in the pan. Place the turkey breast skin-side up in your baking dish or cast iron skillet. Pour the chicken broth around the turkey, not over it.
  7. Roast the turkey. Put it in the preheated oven and roast for 45 to 55 minutes. Start checking the internal temperature at the 40-minute mark. You’re looking for 160°F in the thickest part of the breast.
  8. Baste halfway through. About 25 minutes in, open the oven and spoon some of the buttery pan juices over the turkey. Repeat once more at the 35-minute mark if desired.
  9. Rest the turkey. Once it hits 160°F, remove the pan from the oven. Transfer the turkey to a cutting board and tent it loosely with aluminum foil. Let it rest for 10 to 15 minutes.
  10. Make the pan sauce (optional but amazing). While the turkey rests, place the baking dish on the stovetop over medium heat. Add the lemon juice and scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes until slightly thickened.
  11. Slice and serve. Carve the turkey against the grain into thick slices. Drizzle with the pan sauce and garnish with fresh parsley.

Notes

Pat the turkey skin completely dry for crispy skin. Don’t over-stuff the butter under the skin; a thin, even layer is best. Use a meat thermometer to avoid overcooking. The compound butter can be made up to 3 days in advance. For a dairy-free version, use ghee or vegan butter.

Nutrition

Keywords: Cajun butter turkey breast, turkey breast for two, easy turkey dinner, small gathering turkey, date night turkey

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