Juicy Cajun Turkey Breast with Crispy Skin
Recipe by:This oven-roasted Cajun turkey breast is juicy, flavorful, and coated in a bold homemade spice blend. It roasts up with golden, crispy skin, perfect for a stress-free holiday dinner or small gathering.
Ingredients
Cajun Seasoning
- 2 teaspoons smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon baking powder
- ⅛ teaspoon cayenne pepper
Roasted Turkey Breast
- 6 pound (2.72 kg) bone-in skin-on turkey breast thawed
- ¼ cup (57 grams) unsalted butter softened
- 3 tablespoons (44 ml) olive oil
- 1 lemon halved
- 2 sprigs of rosemary washed
- 1 cup (237 ml) chicken broth
Instructions
- Move your oven rack to the lower-middle position. Preheat the oven to 350°F (177°C).
- Mix all the spices along with the baking powder in a small bowl.2 teaspoons smoked paprika, 1 teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried thyme, ⅛ teaspoon cayenne pepper, ¼ teaspoon baking powder
- Pat the turkey breast dry. Gently loosen the skin from the meat and spread the softened butter underneath, using your fingers or the back of a spoon to distribute it evenly.6 pound bone-in skin-on turkey breast, ¼ cup unsalted butter
- Rub the spice blend directly onto the skin, then drizzle lightly with olive oil to help it brown evenly.3 tablespoons olive oil
- Place the lemon halves and rosemary sprigs in the bottom of a Dutch oven, roasting pan, or casserole dish. Set the turkey breast on top and pour in 1 cup of chicken broth.1 lemon, 2 sprigs of rosemary, 1 cup chicken broth
- Roast uncovered for 1 hour, then turn the pan halfway and continue roasting for an additional 45-70 minutes, or until a thermometer inserted into the thickest part of the breast reaches 165°F (74°C) and the juices run clear.
- Remove from the oven and tent loosely with foil. Let the turkey rest for 15 minutes to redistribute the juices before carving.
Notes
- Roasting time depends on the size of your turkey breast. A 6-pound bone-in breast typically takes about 2 hours to cook, but always use a thermometer. It's ready when the thickest part reaches 165°F (74°C).
- Adjust the cayenne to fit your family’s taste. Leave it out for mild flavor or add more if you prefer extra heat.
- Season the turkey up to 24 hours in advance. For the crispiest skin, store it uncovered in the refrigerator overnight, then let it sit at room temperature for 30–45 minutes before roasting.
- You can absolutely make this recipe with a boneless turkey breast. Since it cooks more quickly than bone-in, plan to roast it for 15 minutes per pound at 350°F (177°C).
- For neat slices, remove the breast from the bone and slice crosswise against the grain.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Slice the turkey before storing so it’s easier to reheat or use in sandwiches and salads.
- Turkey also freezes well. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat in the oven, place turkey in a covered baking dish with a splash of broth or gravy and warm at 300°F (150°C) for 15–20 minutes, until heated through.
Equipment
Nutrition
Calories: 713kcal | Carbohydrates: 9g | Protein: 90g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 264mg | Sodium: 1501mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 0.5mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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