Oven Roasted Cajun Turkey Breast
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This Oven Roasted Cajun Turkey Breast is the perfect size for a small family. Perhaps you just want to enjoy turkey for dinner, no special occasion. Maybe you waited to late and the store was out or you have no time to thaw a massive turkey? Whatever the reason, this turkey is sure to please, and be a feast for your taste buds. Using craft brown ale beer and some special Cajun seasoning as a brine mixture, it adds such deep, delicious flavors throughout the meat.
The Cajun seasoning used is Poppa Earle’s “Pop’s Season All” and was provided by my husband’s work, Atlantic Tire. Poppa Earle’s was founded by two Baton Rouge friends who shared a love for their cooking and Cajun culture. Find this delicious Cajun seasoning on Amazon by clicking HERE. (Discloser: I may receive an affiliate commission for your purchase through my link, thank you for your support!) NOTE: Please read through this recipe before beginning and allow time for the brining process and roasting.
Let’s begin!
Ingredients:
5-6 lb turkey breast, skin on, bone in
7 cups water
16 oz brown ale beer (or use apple cider)
1/2 cup sea salt or kosher salt (NOT iodized)
2 tbsp Cajun seasoning (Poppa Earle’s)
2 cups ice + additional 2 cups cold water
1 apple (quartered)
1 yellow onion (quartered)
2 tbsp olive oil
salt and extra seasoning for sprinkling
Instructions:
In a large stock pot, add 7 cups water, salt and Cajun seasoning.
Stir and bring to a low boil, then remove from heat and stir to dissolve salt completely.
Stir in ice, 2 cups cold water, and beer and allow to cool to room temperature.
It’s very important to cool brine before adding turkey, so if you’re in a rush, refrigerate until cool.
Rinse and pat dry your thawed turkey breast. Gently place turkey in pot to brine, breast side pointed down. Brine for 4-8 hours. (The longer, the more flavorful and spicy.)
NOTE: If you would rather use an oven bag, place turkey in bag, then carefully pour brine over top of turkey and seal or secure bag for no leaks.
Remove turkey from brine and rinse under cold water, inside and out. Do NOT discard brine yet.
Add 2 cups of brine to bottom of a roasting pan, then place rack on pan.
Preheat oven to 325℉.
Add quartered onions and apples to cavity of turkey and secure with wooden toothpicks.
Side note: Wooden toothpicks have a high ignition point of 572℉, so they are safe to use when baking. Now, when grilling….that’s a little different, you would want to soak wooden toothpicks or skewers in water first before using to grill or they can catch fire easily.
Brush turkey all-over with olive oil and sprinkle with salt and more of the Cajun seasoning. Position turkey on one of it’s sides, in center on rack.
Mine came with a nifty pop-up thermometer to easily tell when it’s done and at safe temperature to consume. I obviously placed turkey so that the pop-up was visible.
Move an oven rack, one down from center and place pan on rack. Bake, uncovered, at 325℉ for 60 minutes, then check pan to make sure you still have plenty of the brine mixture in bottom of pan.
If low, add more brine mixture or water to bottom of pan and continue baking for 30 minutes longer, then check temperature of meat with a meat thermometer if needed.
Turkey is done when meat thermometer registers 160℉, Check every 10 minutes, can take up to a total of 2 hours to roast.
When done, remove the turkey breast, cover with foil and let rest for at least 15 minutes before carving.
Empty the cavity contents and spread on a serving platter or plate, then place turkey breast on platter to carve.
I surprised my husband with this delicious, elegant, full-of-flavor meal and we both enjoyed. With the help of Poppa Earle’s Cajun seasoning, we “spiced” things up on date night!
Enjoy!
💜Julie
Oven Roasted Cajun Turkey Breast
Ingredients
Instructions
- In a large stock pot, add 7 cups water, salt and Cajun seasoning.
- Stir and bring to a low boil, then remove from heat and stir to dissolve salt completely.
- Stir in ice, 2 cups cold water, and beer and allow to cool to room temperature. (It’s very important to cool brine before adding turkey, so if you’re in a rush, refrigerate until cool.)
- Rinse and pat dry your thawed turkey breast. Gently place turkey in pot to brine, breast side pointed down. Brine for 4-8 hours. (The longer, the more flavorful and spicy.)
- Remove turkey from brine and rinse under cold water, inside and out. Do NOT discard brine yet.
- Add 2 cups of brine to bottom of a roasting pan, then place rack on pan.
- Preheat oven to 325℉.
- Add quartered onions and apples to cavity of turkey and secure with wooden toothpicks.
- Brush turkey all-over with olive oil and sprinkle with salt and more of the Cajun seasoning. Position turkey on one of it’s sides, in center on rack.
- Move an oven rack, one down from center and place pan on rack. Bake, uncovered, at 325℉ for 60 minutes, then check pan to make sure you still have plenty of the brine mixture in bottom of pan.
- If low, add more brine mixture or water to bottom of pan and continue baking for 30 minutes longer, then check temperature of meat with a meat thermometer if needed.
- Turkey is done when meat thermometer registers 160℉, Check every 10 minutes, can take up to a total of 2 hours to roast.
- When done, remove the turkey breast, cover with foil and let rest for at least 15 minutes before carving.
- Empty the cavity contents and spread on a serving platter or plate, then place turkey breast on platter to carve. Enjoy!
Notes:
If you would rather use an oven bag to brine, place turkey in bag, then carefully pour brine over top of turkey and seal or secure bag for no leaks.
For a crisp skin, after brining process, wash and dry turkey breast, then place on a platter and refrigerate overnight or at least 10 hours before brushing with olive oil, seasoning and baking.
