Cajun Turkey Breast is an easy and tasty recipe. It's seasoned with Cajun spices, roasted to perfection, and served with delicious gravy. It's perfect for holiday dinners or anytime you want turkey.
You'll also enjoy these Thanksgiving family favorites: leftover turkey shepherd's pie, stuffing and sweet potato casserole.
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Why It's Yummy
- Bold flavor. This recipe produces incredibly flavorful and juicy turkey breasts roasted with a Cajun-inspired spice blend. The method of high-heat roasting followed by lower-temperature finishing ensures crispy, seasoned skin as well as tender and moist meat.
- Juicy and tender. Boneless turkey breasts are great for retaining moisture during roasting. Leaving the skin on also helps keep the meat juicy and allows the skin to get crispy and full of flavor.
- Ease. Cooking a juicy turkey breast 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
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- 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. Alternative: Creole seasoning 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.
Instructions
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. Sliced turkey breast tastes delicious with this gluten-free gravy, cranberry sauce, relish and mashed potatoes. Enjoy!
For more info on handling and cooking turkey check out these tips from USDA.
Flavor Profile
- The Cajun seasoning blend imparts robust flavors to the turkey, featuring notes of paprika, garlic, onions, celery, oregano, and peppers.
- Additional garlic and onion powder enhance the aromatic qualities, while salt and black pepper balance and elevate the overall turkey flavor.
- When sliced, the tender turkey breasts exhibit a flavorful seasoning ring, enhancing the presentation.
Recipe Troubleshooting
Why is my baked turkey breast dry?
Two common factors can lead to slightly dry turkey breasts:
- Overcooking: Turkey breasts cook faster than a whole bird, so it's crucial to monitor their cooking time closely. 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.
- Use high-quality, name-brand gluten-free Cajun seasoning for optimal flavor impact. Some blends can be one-note, so taste your seasoning blend on its own first.
- During the roast, baste the turkey breasts every 20-25 minutes once the oven temp is reduced. Basting helps prevent them from drying out.
- Letting the turkey rest after roasting is crucial. The internal temp will continue rising and the juices redistribute for a moister texture.
- 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.
- Marinating turkey breast - You can also opt to brine the turkey in a large bowl overnight if preferred.
- Wonderful addition - Save the drippings for homemade gravy to accompany your meal.
- I don’t recommend using a glass baking dish - Most tempered glass bakeware is safe for use 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 - Don’t rinse the turkey! Some people still rinse poultry before cooking, but many modern cooking schools and chefs advise against it. Rinsing can spread salmonella in your kitchen and create more cleaning work. Besides, rinsing won't effectively remove contaminants without soap. Cooking at the correct temperature ensures any potential issues are resolved without the need for rinsing.
- Related: How to make gravy from turkey drippings, cajun corn, cajun shrimp pasta.
Serving Suggestions
Because of its mild flavor, this Cajun Turkey Breast pairs nicely with various side dishes.
Nevertheless, you can't go astray with a traditional blend - collard greens, candied yams, mashed potatoes, broccoli cranberry salad, roasted butternut squash or glazed vegetables all make fantastic companions for this festive meal.
- Leftover turkey breast is great to be served in shepherd's pie, as a sandwich meat, turkey wraps, enchiladas, or quesadillas, in place of chicken in salads, tacos, and frittata.
Cajun Seasoning Tip
It is not essential to purchase pre-made Cajun seasoning. You likely have these individual spices in your spice rack:
- Kosher salt
- Paprika
- Onion powder
- Garlic powder
- Ground oregano
- Cayenne pepper
- Black pepper
- Simply blend them in a small bowl, and it's good to use. I often make extra of this Cajun dry spice rub and store it in an airtight container for future recipes.
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. 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.
- For the best flavor enjoy the turkey freshly baked or reheated the next day.
Substitutions and Variations
- Boneless, skinless turkey breast halves or cutlets can be used as well. Reduce cooking time and roast uncovered the entire time.
- For a non-spicy version, use a simple poultry seasoning instead of Cajun.
- Swap turkey breasts for bone-in chicken thighs or drumsticks. Monitor temperature and cook times.
- Replace some of the butter with olive oil to lower the total fat and calories.
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Recipe
Cajun Turkey Breast Recipe
INGREDIENTS
- 2 bone-in turkey breasts (2-3 lbs or 1-1.5kg total)
- ½ stick unsalted butter (melted)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoon Cajun seasoning
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
INSTRUCTIONS
- 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!
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.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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. Once the internal temperature reaches 165 degrees Fahrenheit, your turkey breast is cooked perfectly.
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 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 completely covered, rotate it every 30 minutes to maintain its chill. A general guideline is approximately 30 minutes of thawing per pound of turkey.
Julia | The Yummy Bowl
This is my favorite recipe for turkey breast, accompanied by gravy from drippings makes it a perfect Thanksgiving staple.