If you’re looking for a show-stopping turkey dish that’s juicy, flavorful, and perfect for any occasion, this Low and Slow Creole Butter Turkey Breast is it. Infused with the bold, spicy flavors of Creole seasoning and basted with a rich, herb-infused butter, this turkey breast is cooked low and slow to ensure it stays tender and moist.

Whether it’s for a holiday feast, Sunday dinner, or a special gathering, this recipe is sure to impress. Let’s get cooking!

Why You’ll Love This Creole Butter Turkey Breast

This recipe takes turkey breast to the next level. The Creole seasoning adds a spicy, smoky kick, while the herb butter keeps the meat incredibly juicy and flavorful. Cooking it low and slow ensures that every bite is tender and succulent.

It’s also surprisingly easy to make. With just a few simple steps and a little patience, you’ll have a dish that looks and tastes like it came from a professional kitchen.

How to Make It

This Low and Slow Creole Butter Turkey Breast is all about infusing flavor and keeping the meat juicy. Start by preheating your oven and preparing the Creole butter. Mix softened butter with Creole seasoning, minced garlic, and fresh herbs like thyme and parsley.

Next, gently loosen the skin of the turkey breast and spread half of the butter underneath it.

This step ensures the meat stays moist and absorbs all the delicious flavors. Rub the remaining butter all over the outside of the breast and season it with salt and pepper.

Place the turkey breast in a roasting pan and pour a little chicken broth into the bottom of the pan to keep everything moist.

Roast the turkey low and slow, basting it every 30 minutes with the pan juices. This slow cooking method ensures the turkey stays tender and flavorful.

Once the internal temperature reaches 165°F (74°C), remove the turkey from the oven and let it rest for 15-20 minutes before slicing.

This allows the juices to redistribute, making every bite succulent and delicious.

Make Ahead Method

This Low and Slow Creole Butter Turkey Breast is perfect for making ahead, especially if you’re planning for a holiday or special occasion.

You can prepare the Creole butter and season the turkey breast up to a day in advance. Simply mix the butter with the Creole seasoning, garlic, and herbs, then store it in the fridge.

Season the turkey breast, cover it tightly with plastic wrap, and refrigerate it until you’re ready to cook.

If you’d like to cook the turkey ahead of time, you can roast it as directed, let it cool completely, and store it in the fridge for up to 3 days.

Reheat it gently in the oven at 300°F (150°C) until warmed through, basting occasionally with pan juices or chicken broth to keep it moist.

For freezing, wrap the cooked and cooled turkey breast tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 2 months. Thaw it in the fridge overnight before reheating.

Pro Tips

Use a meat thermometer: To ensure the turkey is perfectly cooked, insert a meat thermometer into the thickest part of the breast. It should read 165°F (74°C). Avoid overcooking, as this can dry out the meat.
Let it rest: Allow the turkey to rest for 15-20 minutes after cooking. This helps the juices redistribute, keeping the meat moist and flavorful.
Baste often: Basting the turkey with the pan juices every 30 minutes keeps it juicy and infuses it with flavor.
Adjust the spice level: If you prefer a milder flavor, reduce the amount of Creole seasoning or use a mild version. You can also make your own blend with paprika, garlic powder, onion powder, and a pinch of cayenne.
Use fresh herbs: Fresh thyme and parsley add a bright, fresh flavor to the butter. If you don’t have fresh herbs, you can use dried herbs, but reduce the amount by half.
Don’t skip the butter under the skin: This step ensures the meat stays moist and absorbs all the delicious flavors of the Creole butter.
Add citrus: Mix lemon or orange zest into the butter for a bright, citrusy twist that complements the spices.
Use a roasting rack: Placing the turkey breast on a roasting rack allows air to circulate evenly, ensuring even cooking and a crispy skin.
Save the pan juices: After cooking, strain the pan juices and use them to make a flavorful gravy or drizzle them over the sliced turkey for extra moisture.

Storage Options

Store leftover turkey breast in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Thaw in the fridge overnight before reheating.

Tools For This Recipe

Roasting pan: For cooking the turkey breast.
Meat thermometer: To check the internal temperature.
Mixing bowl: For preparing the Creole butter.
Basting brush: For basting the turkey with pan juices.

FAQs!

Can I use chicken instead of turkey?
Yes! This recipe works well with a whole chicken or chicken breasts. Adjust the cooking time accordingly.

What can I use instead of Creole seasoning?
You can use Cajun seasoning or make your own blend with paprika, garlic powder, onion powder, cayenne, and thyme.

Can I cook this on a grill?
Yes! Use indirect heat and cook it low and slow, basting occasionally.

How do I prevent the turkey from drying out?
Basting regularly and cooking it low and slow ensures the turkey stays moist.

Variations and Substitutions

Add citrus: Mix lemon or orange zest into the butter for a bright, citrusy twist.
Make it smoky: Add a teaspoon of smoked paprika to the Creole butter.
Use different herbs: Try rosemary, sage, or oregano in place of thyme and parsley.
Add heat: Stir a pinch of cayenne pepper into the butter for extra spice.
Make it dairy-free: Use a plant-based butter substitute.

Conclusion

This Low and Slow Creole Butter Turkey Breast is a flavorful, juicy, and impressive dish that’s perfect for any occasion. It’s easy to make and sure to wow your family and friends.

I’d love to hear how it turned out for you! Did you try any variations? Share your thoughts in the comments below, and don’t forget to tag me if you share your creation on social media. Happy cooking!