This Cajun Turkey Breast is incredibly moist, succulent, and juicy and is super easy to make. Although you only need a handful of ingredient, it's packed flavorful.
Whether or not you're hosting this holiday season or have volunteered to bring a main dish to a holiday gathering, this Cajun turkey breast is perfect, especially if serving a small crowd.
The best part is that it doesn't require a wet or dry brine, and it doesn't require marinading for it to come out perfectly moist. If you pay close attention to the cooking time, your breast will not taste dry what-so-ever. So, make sure you have an instant read meat thermometer on hand. This will take the guess work out of when to remove the turkey breast from the oven. This way, you can relax and spend your time doing other things such as making a side dish or whatever it may be.
This was inspired by my Cajun Oven Roasted Turkey Thighs, and pairs well with this my Herb Garlic Mashed Potatoes Recipe, Creamy Baked Mac and Cheese, Sauteed Green Beans, Thanksgiving Cajun Rice Dressing, or Stir Fry Cabbage with Chicken Sausage.
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Ingredients
Notes
Grape-seed oil: Turkey breast is lean and by adding a fat such as grape-seed oil in this case, also make it moist and flavorful.
How to make Dutch Oven Cajun Turkey Breast
Please see the step-by-step instructions; however, refer to the recipe card below for ingredient quantities.
Place sliced onion and fresh garlic in Dutch oven or skillet.
Combine all seasoning and grape-seed oil into a large bowl and mix thoroughly.
Pour Cajun mixture over turkey breast and gently rub over entire breast and underneath the skin. Lift skin by gently place fingers under skin to create space.
Place into oven at 375 degrees F and after 1 hour baste the turkey breast with its pan juices.
Note: Be sure to have an instant read meat thermometer on hand to prevent over cooking. When your turkey breast reaches an internal temperature of 165 degrees F it is done. Immediately place on a serving dish and allow it to rest.
By the way, if you're feeding a large crowd this holiday, my Garlic Butter Herb Roasted Turkey Recipe is a great option. Instead of using turkey parts, this recipe calls for a whole turkey.
Equipment
I used a Dutch oven for this Cajun turkey breast recipe as it's oven-safe and the perfect size which allowed the pan juices to stay in close proximity to the breast. However, you can use a roasting pan, braiser, or other oven-safe skillet. Most importantly, do not use one that is too large or wide, this will cause the pan juices to spread out too which could potentially impact the moisture.
Storage
Store leftovers along with remaining pan juices in a container with an airtight lid or a large freezer ziploc bag. It will last up to 3 days in the fridge..
Top tips
- 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.
FAQ
Use an instant read meat thermometer to check that the internal temperature reaches 165 degrees. This will take the guess work out of wondering if your turkey breast is done. Also, baste with its pan juices and immediately remove it from the oven and place on a serving platter or large plate to rest.
Turkey breast should be cooked uncovered with relatively low heat.
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Dutch Oven Cajun Turkey Breast
Equipment
- 1 Dutch Oven braiser, skillet, roasting pan, or other oven-safe skillet
- 1 Chef's knife
- 1 Small bowl
- 1 Whisk
Ingredients
- 5-½ lb fresh turkey breast
- 3 tablespoon Cajun seasoning
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- 5 garlic cloves
- ½ 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. (It's important that you pay attention to prevent it from overcooking).
- Before placing your turkey breast back into the oven, baste the entire breast with the pan juices. Then place back into oven and continue to cook until the breast reaches an internal temperature of 165 F. (NOTE: Pay attention to the internal temperature prevent it from overcooking and becoming dry).
- When done, remove your turkey breast from the oven and 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.
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