Key takeaways
- Bold Cajun flavor made with a simple homemade spice blend and butter paste.
- Works with bone in, single-bone, or boneless turkey breasts.
- Roast at 375 degrees for about 20 minutes per pound and pull at 160 degrees, then rest to reach 165 degrees for safety.
- Pan drippings make a fantastic gravy and basting is an optional flavor booster.
This Cajun roasted turkey breast delivers juicy meat with crispy skin and big, layered flavor. The approach is straightforward: a homemade Cajun butter paste is worked under the skin and over the outside, then the turkey roasts until perfectly cooked. This recipe is perfect for holiday dinners, weeknight feasts, or any time the family wants a flavorful centerpiece. The post blends easy steps with helpful tips for confident home cooks who love cooking, recipes, bon apetit vibes.
What you will need
- 1 turkey breast, 2 to 8 pounds, bone in or boneless
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper
- 4 tablespoons salted butter, softened
- 2 tablespoons olive oil
Step by step instructions
- Preheat and prepare the pan. Preheat the oven to 375 degrees Fahrenheit. Use a roasting pan with a rack if available, or a lightly greased 9 by 13 inch baking pan.
- Make the Cajun butter paste. Combine paprika, onion powder, garlic powder, oregano, basil, salt, thyme, black pepper, white pepper, and cayenne in a small bowl. Mash in softened butter and add olive oil. Use a fork to work everything into a smooth paste.
- Loosen the skin. Gently work fingers between the skin and meat to separate them. This step allows the seasoned butter to flavor the meat directly and helps the skin crisp up during roasting.
- Stuff and rub. Place about half of the butter paste under the skin, spreading it across the meat. Rub the remaining paste over the outside, sides, and back. The bottom can be left mostly untouched.
- Roast and monitor. Roast at 375 degrees for roughly 20 minutes per pound. Use an instant read thermometer in the thickest part of the breast. Pull the bird from the oven when it reaches an internal temperature of 160 degrees Fahrenheit.
- Rest to finish. Tent loosely with foil and let rest for about 15 minutes. Carryover cooking will raise the internal temperature to the safe 165 degrees Fahrenheit.
- Slice and serve. Spoon pan juices over the slices or use the drippings to make a rich gravy. Serve with favorite sides and enjoy.
Optional: basting and gravy
Basting is optional but rewarding. Every 30 minutes or so, spoon or baste the juices pooled in the pan back over the turkey. This returns concentrated flavor to the surface and deepens the overall taste. After resting, those pan juices are the perfect base for a gravy. Making gravy from drippings adds an extra layer of homestyle goodness to this recipe.
Tips for the best results
- Use an instant read thermometer. It removes guesswork and ensures food safety.
- If using a boneless breast, check for even thickness and adjust timing as needed. Smaller pieces will cook faster.
- Separating skin is worth the little mess. It increases flavor penetration and yields crispier skin.
- Letting the turkey rest is not optional. Rest time lets juices redistribute and finishes cooking to the target temperature.
Serving ideas and final notes
This Cajun roasted turkey breast pairs wonderfully with roasted potatoes, sautéed green beans, a bright salad, or classic holiday sides. Leftovers make fantastic sandwiches, tacos, or quick stir fries. For anyone who loves lively flavors and reliable techniques, this recipe is a great addition to the rotation of cooking, recipes, bon apetit favorites.
This article was created from the video Cajun Roasted Turkey Breast with the help of AI.
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