Cajun Slow Cooker Turkey Breast

This slow cooker turkey breast is injected with marinade for the most flavorful, easy turkey dinner you’ve ever made!

Hey, hey! Are you guys ready for some turkey yet? I’m always in the mood for good roasted turkey! I don’t actually go all out with a whole oven roasted turkey more than once a year, but what if I could give you an easy way to enjoy that fresh, roasted turkey taste even on a busy weeknight? You can, thanks to your slow cooker.

Obviously, I’m talking about a turkey breast here to get it to fit in the crockpot. That’s the part most people want anyway! I decided to make this like the Cajun turkeys you might have heard about. Those are often deep fried, and I wasn’t going to do that, but I did inject the turkey breast with seasoning to make it very flavorful.

I chose Cajun seasoning, but if that’s not your thing, you could use whatever seasoning blend you like. (Click here for a bunch of ideas.) I do think injecting the flavor gave it an amazing taste and kept it moist. I was going to take photos or a video to show you how to inject it, but Dr. BBQ already did a great job of that in this video!

This crockpot turkey breast is SO much easier than roasting a whole turkey, and it was incredibly moist and flavorful. Pair it with cornbread dressing and green bean casserole for a classic holiday dinner, or enjoy it any old weeknight since it’s so simple to prepare!

Cajun Slow Cooker Turkey Breast

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This turkey comes out so juicy and flavorful, and it is way easier than a typical oven roasted turkey!

• Total Time: 4 hours 10 minutes
• Yield: 4

Ingredients

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Instructions

• 1 turkey breast
• 4 tablespoons salted butter melted
• 1 cup beer (You’ll just have to drink the other four ounces.)
• 1 tablespoon liquid shrimp boil (add up to a tablespoon more for spicier turkey)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder

Notes

1. Heat butter in a microwave-safe measuring cup in the microwave for 30-60 seconds until melted. Stir in beer, shrimp boil, salt, and garlic powder. Microwave 30 seconds longer to melt any butter that solidified in the cold beer.
2. Use a flavor injector to inject the beer marinade into the turkey breast. I injected the needle into the meat every inch or so. Be careful because some of the liquid can shoot back out, so it can be a little messy. Inject into both sides of the turkey breast until you’ve used it all.
3. Place turkey breast-side down in the slow cooker, and cook on low 3-4 hours until internal temperature reaches 165 degrees F. (This is best measured with a probe thermometer. The doneness indicator did not pop up on my turkey in the slow cooker.)
4. Remove turkey from slow cooker and allow to stand for 10-15 minutes before slicing.

• Author: Andi
• Prep Time: 10
• Cook Time: 240