If you're looking for a show-stopping yet simple main dish, this Dutch-oven Cajun turkey breast is it. With bold Cajun seasoning, garlic, and onions, and a low-and-gentle roast, you'll get a beautifully golden bone-in turkey breast that stays moist and juicy.
It's ideal for a crowd of 4-6 or for a smaller gathering. And, if you want to round out your dinner menu, this pairs perfectly with Southern collard greens or Thanksgiving Cajun Rice Dressing.
If you love bold, comforting flavors, you'll also enjoy smothered turkey wings.
The best part? This juicy, tender, bone-in turkey breast doesn't require a wet or dry brine, and there's no need for lengthy marinating to achieve a perfectly juicy result.
The key to success is checking the internal temperature, not just the cooking time. A meat thermometer is the best tool for checking that your turkey breast is cooked to perfection without risking dryness.
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Ingredient Notes
Let's dive into the ingredients used to bring this easy Cajun turkey breast recipe to life. You'll need:
- Bone-in turkey breast (4-6 pounds): Bone-in keeps the meat juicier and more flavorful, especially during longer roasting times.
- Cajun seasoning: Adds that signature Southern touch we know so well.
- Garlic cloves and onions: These soften into the pan juices to build a savory base that complements the Cajun spices.
- Neutral oil or butter: Helps the seasoning stick and promotes even browning.
- Kosher salt & black pepper: Essential for balancing the Cajun seasoning and enhancing the turkey's natural flavor.
How to Make Dutch Oven Turkey Breast (Bone-In, Skin-On)
This step-by-step process walks you through exactly how to prep and season your turkey breast so it cooks evenly, stays juicy, and soaks up all those Cajun flavors. Nothing fancy or complicated.
Place sliced onion and fresh garlic in a Dutch oven or skillet.
Combine all the seasoning and grape-seed oil into a large bowl and mix thoroughly.
Pour the Cajun mixture over the turkey breast and gently rub it over the entire breast and underneath the skin. Lift skin by gently placing your fingers under the skin to create space.
Place into the oven at 375°F and after 1 hour, baste the turkey breast with its pan juices.
Internal Temperature and Cooking Time Guide
- Roast at 375°F.
- Always use a meat thermometer. Insert it into the thickest part of the breast, avoiding the bone.
- Turkey is done a an internal temperature of 165°F.
- Allow it to rest for 10-15 minutes before slicing.
FAQ
Use an instant-read meat thermometer to check that the internal temperature reaches 165 degrees. This will take the guesswork out of wondering if your turkey breast is done. Also, baste with its pan juices and immediately remove it from the oven, and place it on a serving platter or large plate to rest after removing it from the oven.
Turkey breast is best cooked uncovered at a relatively low temperature to ensure moist and tender results.
What to Serve With Oven Baked Turkey Breast
📖 Recipe
Easy Dutch Oven Cajun Turkey Breast (Bone-In)
Easy Dutch Oven Cajun Turkey Breast (Bone-In)Equipment
- 1 Dutch Oven braiser, skillet, roasting pan, or other oven-safe skillet
- 1 Chef's knife
- 1 Small bowl
- 1 Whisk
- Measuring spoons for measuring seasoning and cooking oil
Ingredients
- 5-½ lb fresh turkey breast (bone-in, skin-on)
- ½ c grape-seed oil (avocado oil or butter (softened))
- 3 tablespoon Cajun seasoning
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- 5 garlic cloves
- ½ cup onion (1 small onion or ½ medium onion)
Instructions
- Preheat oven to 375 degrees F.
- Slice onion and add it to your Dutch oven in a single layer then add the fresh whole garlic.
- Rinse your turkey breast in cold water and pat dry thoroughly with clean paper towels.
- Combine all seasonings and oil in a small bowl and whisk until combined. Pour Cajun mixture over turkey breast, and gently rub over entire breast and underneath the skin. To rub under skin, use your fingers to gently lift and create space to allow for seasoning.
- Place in preheated oven and after 1 hour use your instant-read meat thermometer to check the internal temperature. Use this time to gauge how much longer your turkey breast will need to cook to reach an internal temperature of 165 degrees F.
- Before placing your turkey breast back into the oven, baste the entire breast with the pan juices. Then place back into the oven and continue to cook until the breast reaches an internal temperature of 165 F. (NOTE: Pay attention to the internal temperature to prevent it from overcooking and becoming dry).
- When it's done, remove your turkey breast from the oven and baste it again. Then, allow it to rest for 10 to 15 minutes before slicing.
Notes
- To prevent overcooking, use an instant read meat thermometer.
- Cook at a fairly low temperature to also prevent dryness.
- Cook to minimum internal temperature of 165 degrees to prevent dryness.
- For more flavor, purchase turkey breast with skin-on.
- Allow your breast to reach room temperature before cooking.
- Before adding Cajun mixture, thoroughly pat dry your turkey breast with clean paper towels.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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