Cajun Turkey Breast - Juicy, flavorful turkey breast with a spicy kick? Yes, you can! Seasoned with bold Cajun spices and roasted to perfection, this recipe delivers big flavor in less time than a whole turkey. Pair it with the rich gravy, and you've got a holiday centerpiece that's sure to impress.
In this post, I'll show you how to create a mouthwatering Cajun turkey breast that's as easy as it is delicious!
Serve with my favorite homemade, rich, and flavorful gravy which can be whipped up in minutes. Whether it's a festive gathering or just a cozy meal, this recipe is sure to impress without the stress!
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Cajun Turkey Breast
This Cajun Turkey Breast with homemade gravy is a game-changer for anyone looking to serve something flavorful and stress-free for the holidays.
Whether you're hosting a smaller gathering or just prefer the ease of cooking a turkey breast, this recipe is packed with bold Cajun spices and pairs beautifully with all the classic sides.
As a food professional, I love creating healthy recipes that balance simplicity with incredible taste, and this one delivers every time.
If you're first time here, be sure to check out more about the Yummy Bowl.
You'll also enjoy these Thanksgiving family favorites: leftover turkey shepherd's pie, stuffing and sweet potato casserole.
Why It's Yummy
- Juicy and tender. The method of high-heat roasting followed by lower-temperature finishing ensures crispy, seasoned skin as well as tender and moist meat.
- Ease. Cooking a juicy turkey breast recipe is easier and more convenient than the full turkey.
- Crispy skin. Roasting uncovered at a high temp of 450°F gives the turkey skin a head start on getting browned and crispy. The spices and seasoning really get a chance to develop under high heat as well.
Ingredients
- Fresh turkey breast - We prefer bone-in turkey breast for its enhanced flavor and juiciness, which can be obtained in half-or full-breast options. If using boneless turkey breast (skin-on is recommended), consider reducing the cooking time due to its smaller size, but it's still suitable for this recipe. Let it come to room temperature before starting.
- Cajun seasoning - store-bought or homemade. An alternative is creole seasoning, which has a similar flavor profile and is less spicy.
- Butter - enhances flavor, adds moisture, aids in seasoning adhesion, and achieves golden-brown and crisp skin. Olive oil is also a suitable alternative.
How To Make It
Preheat oven to 450°F (230°C). Brush a baking dish with butter and set aside.
Make the seasoning marinade. In a small bowl, combine melted butter, garlic powder, onion powder, Cajun seasoning, salt and pepper. Mix well.
Brush turkey breasts all over with seasoned butter mixture, and leave some for basting during cooking.
Place in prepared baking dish.
Bake. Bake for 20 minutes.
Reduce heat to 350°F (175°C) and continue baking for 60-75 minutes, basting occasionally with the pan juices, until a thermometer inserted in the thickest part reads 160°F.
Remove from oven, tent with foil, and let rest 15-20 minutes until the thermometer reads 165°F.
Slice and garnish with fresh herbs and sliced oranges if desired.
Serve with gluten-free gravy, cranberry sauce, relish and mashed potatoes. Enjoy!
Recipe Troubleshooting
Why is my baked turkey breast dry?
Two common factors can lead to slightly dry turkey breasts:
- Overcooking: Using a meat thermometer ensures you don't overcook, providing a safe and perfectly cooked turkey.
- Inadequate resting: Allowing the turkey breast to rest is essential. During this time, cooking juices redistribute, helping the meat retain moisture. Cutting too soon results in the loss of these juices.
Tips
- Be sure to thoroughly pat dry the turkey breasts before seasoning to help the seasoning stick. The drier surface will grab onto the spice mix.
- During the roast, baste the turkey breasts every 20-25 minutes once the oven temp is reduced. Basting helps prevent them from drying out.
- Carving across the grain of the meat will yield the most tender slices. Angle the knife about 45 degrees to the turkey skin's surface and cut thin slices.
- To check if your baked turkey breast is done, slice it, and make sure the juices run clear. If you're using a meat thermometer, aim for an internal temperature of 165°F.
- Don't use glass baking dish - Most tempered glass bakeware is safe in conventional ovens at temperatures up to 450°F (232°C). However, it's essential to check the specific manufacturer's recommendations for your particular glass bakeware, as there can be variations in heat resistance among different brands and products.
- Best way to prep turkey breast - Avoid rinsing the turkey as it can spread salmonella and create more cleaning work. Rinsing without soap is ineffective in removing contaminants, and cooking at the right temperature resolves any potential issues without the need for rinsing.
- Related: cajun corn, cajun shrimp pasta.
Serving Suggestions
Freezing And Storing Instructions
- To Store. As long as the turkey wasn't left out for an extended period before being sealed in an airtight container, it can stay fresh for 3-4 days in the fridge and up to 3 months in the freezer.
- To Reheat In Microwave. An effective way to reheat the turkey is by steaming it. Place it in a microwave-safe container with a splash of water. Lightly cover the container with a paper towel, the container's microwave-safe lid, or even an inverted paper plate. Reheat, letting the water steam the turkey, ensuring it remains moist and delicious every time.
- To Reheat In Oven. Reheat at a lower temperature (around 325°F or 163°C) to avoid overcooking the exterior while ensuring the inside is thoroughly heated.
- Leftovers. Serve leftovers in shepherd's pie, turkey wraps, enchiladas, or quesadillas, in place of chicken in salads, tacos, and frittata.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Cajun Turkey Breast Recipe
Ingredients
Method
- Preheat oven to 450°F (230°C). Brush a baking dish with butter and set aside.
- In a small bowl, combine melted butter, garlic powder, onion powder, Cajun seasoning, salt and pepper. Mix well.
- Brush turkey breasts all over with seasoned butter mixture. Place in prepared baking dish.
- Bake for 20 minutes. Reduce heat to 350°F (175°C) and continue baking 60-75 minutes, basting occasionally with the pan juices, until a thermometer inserted in thickest part reads 160°F.
- Remove from oven, tent with foil and let rest 15-20 minutes until the thermometer reads 165°F.
- Slice and garnish with fresh herbs and sliced oranges if desired. Sliced turkey breast tastes delicious with this gluten free gravy. Enjoy!
Nutrition
Video
Notes
- To Store. As long as the turkey wasn't left out for an extended period before being sealed in an airtight container, it can stay fresh for 3-4 days in the fridge and up to 3 months in the freezer.
- To Reheat In Microwave. Microwave the turkey slices for about 30-60 seconds or until it's hot. An effective way to reheat the turkey is by steaming it. Place it in a microwave-safe container with a splash of water. Lightly cover the container with a paper towel, the container's microwave-safe lid, or even an inverted paper plate. Reheat, letting the water steam the turkey, ensuring it remains moist and delicious every time.
- To Reheat In Oven. If using an oven, reheat at a lower temperature (around 325°F or 163°C) to avoid overcooking the exterior while ensuring the inside is thoroughly heated.
Tried this recipe?
Let us know how it was!Baked Turkey Breast: FAQs
You'll know your Baked Turkey Breast is ready when you slice into it and the juices are clear. If you have a meat thermometer, insert it into the thickest part of the breast, avoiding contact with any bone if present.
Your turkey breast is cooked perfectly once the internal temperature reaches 165 degrees Fahrenheit.
Typically, aim for 1 ½ pounds of turkey per person.
This particular recipe uses a 2 ½-pound turkey breast, ample for two to four adults, but feel free to adjust the quantities according to your needs.
Yes, but I prefer thawing it first rather than baking it frozen. To thaw the turkey, place it breast side down, still in its unopened packaging, in a container with enough cold water to fully submerge it.
Replace the water every half-hour, and if the turkey can't be covered entirely, rotate it every 30 minutes to maintain its chill. A general guideline is approximately 30 minutes of thawing per pound of turkey.
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Lynn
It’s me again I’d love to follow your recipe, but not sure how to slice the bone in turkey breast to look as presentable as you do
Julia
For this recipe you cook the turkey as per recipe with the bone (more flavor). But if you can also use boneless skinless breast and cook it until internal temp is 155 F. Let it rest and it should come to about 165 F.
Julia | The Yummy Bowl
This is my favorite recipe for turkey breast, accompanied by gravy from drippings makes it a perfect Thanksgiving staple.
Lynn
Good Morning Julia,
Can I make this with a Jennie-O turkey tenderloin? If so, would I follow the cooking instructions on the package or your recipe?
Julia
Hi Lynn! I am not sure about Jenni-O's instructions, if you want to make a specific recipe, then yes please follow the recipe instructions.