Kick it up a notch in heat and flavor with this juicy oven roasted cajun turkey breast. All white meat and all easy to make in your oven with just a few minutes of prep!
Cajun turkey breast recipe
Sometimes a whole turkey is just overkill or an extra turkey breast is a nice way of stretching that white meat for all of the guests. Whatever the reason, serving up a tasty and juicy turkey breast is always appreciated (especially around the holidays).
With this cajun style turkey breast, you can get a tasty and spicy kick out of the crisp skin while enjoying the juicy white meat underneath. Serve it up with your favorite Thanksgiving side dishes like Sweet Potato Casserole or Southern Style Deviled Eggs and you have yourself a real winner of a dinner.
Cajun turkey ingredients
- Garlic Powder
- Onion Powder
- Ground Black Pepper
- Red Pepper Flakes
What you’ll need to make this recipe
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- Small bowl
- Roasting pan
Tips for making cajun roasted turkey breast
I love making turkey every year and while I'm a big fan of my Dry Brined Herb Flavored Turkey, this cajun turkey is a great way to kick it up a notch and switch things up at the dinner table.
Keep in mind that if you've never worked with just the breast of a turkey before that there are a few things worth noting beforehand.
- There's a difference between a turkey breast and a turkey breast roast.
- Not all turkey breasts are sold with the bones attached. That said, getting it with the bones is great for those that DIY their own stocks afterward!
- If you don't want a dry turkey, buy an in-oven thermometer and set it for 165 degrees F. Remove the bird from the oven and then let it rest for 10 minutes (or longer)) before slicing. This will help the juices to stay in the bird and not run onto your counter.
FAQs about oven roasted turkey breast
Roasting a turkey uncovered is a great way to get a crisp browned skin. You can always place a foil tent over the breasts during the cooking process to keep the bread from getting too dark in color.
You can! Simply cook it up to standard and then allow to cool before slicing and storing in the fridge. Then the next day it won't take nearly as long to warm the turkey back up for your meal.
On average it takes about 10-15 minutes per pound but ovens and birds vary. I find that my turkeys are always cooked an hour or so before I plan them to be, so keeping an oven safe thermometer in the bird saves me every year!
How to make cajun turkey breast
Remove turkey from packaging and remove any gravy bags, giblets, or other non-breast items within the packaging.
Preheat your oven to 350 degrees F.
Grease or foil line a baking dish big enough for the turkey breast and then pat it down with paper towels.
In a small bowl, combine all of the seasoning spices until well mixed.
Rub the mixture all over the turkey, over the skin, under the skin, and inside the cavities too. Leave no spots untouched because we want that spicy flavor!
Bake in the oven for roughly 10-15 minutes per pound until the thickest part of the breast reaches 165 degrees F with an instant read thermometer.
Let rest 10 minutes before carving and serving.
More tasty recipes to try soon!
- Hot Chocolate Pancakes
- Yogurt Banana Split
- Poor Man's Stew
- Rolo Turtle Fudge
- Pumpkin White Chocolate Chip Cookies
- Smoked Salmon Scrambled Eggs
Oven Roasted Cajun Turkey Breast
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Oregano
- ½ tablespoon Salt
- ½ tablespoon Onion Powder
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Cayenne
- ⅛ teaspoon Red Pepper Flakes
- 8-10 pound Bone-In Turkey Breast
- Remove turkey from packaging and remove all "extras" that may be in the cavity such as giblets, gravy bags, or necks.
- Preheat your oven to 350 degrees F.
- Grease or line a baking dish with foil and place the turkey breast inside. Pat it with paper towels to dry the skin.
- Combine the spices in a small mixing bowl and then rub them all over the turkey, inside and out, trying to get under the skin and directly onto the meat as well.
- Bake for about 10-15 minutes per pound until the thickest part reaches 165 degrees F with an instant read thermometer. Let rest at least 10 minutes before carving and serving.