Butterball Cajun Turkey

Ingredients

Cajun Turkey

• 1 Butterball Boneless Turkey Breast Roast, unseasoned and thawed

• Salt, to taste

• Low-sodium Cajun seasoning, to taste

Red Skin Mashed Potatoes

• 1½ lbs red potatoes

• 1½ cups heavy cream

• 3 garlic cloves, smashed

• 1 sprig fresh thyme

• 2 tablespoons unsalted butter

• Salt, to taste

• Black pepper, to taste

Garlic Butter Corn

• 1 can corn, drained

• 1½ tablespoons garlic butter

• Low-sodium Cajun seasoning, to taste

• Salt, to taste

Cajun Cream Sauce

• 2 tablespoons unsalted butter

• 1 teaspoon low-sodium Cajun seasoning, plus more to taste

• 1 small shallot, finely diced

• 1–2 garlic cloves, minced

• 1½ cups heavy cream

• ¼–⅓ cup freshly grated Parmesan cheese

• Salt, to taste

Directions

1. Make sure the Butterball Boneless Turkey Breast Roast is fully thawed. Pat the turkey dry and prepare according to the package instructions. Season with salt and low-sodium Cajun seasoning to taste, then place in the oven and cook according to the package instructions.

2. While the turkey cooks, cut the red potatoes into evenly sized pieces and place them in a pot of heavily salted water. Bring to a boil and cook until fork-tender.

3. While the potatoes cook, add the heavy cream, smashed garlic cloves and thyme to a small saucepan. Warm over low heat until the cream is heated through and infused with the garlic and thyme. Do not let it boil. Keep warm, then strain out the garlic and thyme before using.

4. Drain the potatoes well and return them to the pot. Add the butter and begin mashing. Gradually add the warm infused cream, a little at a time, and continue mashing until you reach your preferred consistency. You may not need to use all of the cream. Season with salt and black pepper to taste.

5. Melt the garlic butter in a skillet over medium heat. Add the drained corn and season with Cajun seasoning and salt to taste. Cook until warmed through, then remove from the heat and set aside.

6. For the Cajun cream sauce, melt the butter in a skillet over medium heat. Add 1 teaspoon of Cajun seasoning and let the spices bloom in the butter for about 30 seconds.

7. Add the shallot and garlic and sauté for about 1 minute, until fragrant and slightly softened. Pour in the heavy cream and bring to a gentle simmer. Add additional Cajun seasoning and salt to taste.

8. Stir in the freshly grated Parmesan and let the sauce gently simmer for about 4–5 minutes, stirring occasionally, until slightly thickened.

9. Once the turkey is finished cooking, allow it to rest according to the package instructions before slicing.

10. Slice the rested turkey and serve with the red skin mashed potatoes and garlic butter corn. Spoon the Cajun cream sauce generously over the turkey and mashed potatoes. Serve immediately.