Oven Roasted Cajun Turkey Breast
Servings: 6 Serving
Ingredients
For the Cajun Compound Butter:
- ½ cup unsalted butter softened
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon Cajun seasoning
- 1 teaspoon dried oregano
- ¼ teaspoon white pepper
For the Turkey:
- 1 small onion chopped
- 2 ribs celery chopped
- 1 medium carrot chopped
- 1 cup low-sodium chicken broth
- 3 to 4 pound turkey breast
- ½ cup Cajun compound butter recipe above
For the Gravy (Optional):
- Strained pan drippings
- 2 tablespoons unsalted butter
- 2 to 4 tablespoons all-purpose flour
- Broth or water as needed
Instructions
Make the Compound Butter:
- Stir the softened butter and seasonings until smooth. Set aside.½ cup unsalted butter, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon Cajun seasoning, 1 teaspoon dried oregano, ¼ teaspoon white pepper
Make the Turkey:
- Preheat the oven to 350°F, and lightly grease a small roasting pan or baking dish.
- Place the chopped onion, celery, and carrot in bottom of the dish. Pour in the chicken broth.1 small onion, 2 ribs celery, 1 medium carrot, 1 cup low-sodium chicken broth
- Pat the turkey breast dry and leave the netting on if it comes with one. Spread the Cajun compound butter over the entire turkey breast.3 to 4 pound turkey breast, ½ cup Cajun compound butter
- Place the turkey on top of the vegetables. Cover, and bake for 1 hour 45 minutes to 2 hours, basting once or twice with the pan juices during the cooking time. Note: It's important to follow the cooking time on the package! Mine was around 2 hours.
- Remove the turkey from the oven when the internal temperature reaches 165°F on a meat thermometer.
- Let the turkey rest for 10 to 15 minutes before slicing.
Make the Gravy (Optional):
- Strain the pan drippings, and set aside.Strained pan drippings
- Melt the butter in a small saucepan, then whisk in the flour. Use the full 4 tablespoons if there are closer to 2 cups of pan drippings, and use about 2 tablespoons if there are around 1 cup.2 tablespoons unsalted butter, 2 to 4 tablespoons all-purpose flour
- Cook the flour for about 1 minute to remove the raw taste. Slowly whisk in the strained pan drippings until smooth.
- Simmer until the gravy thickens. If it becomes too thick, add a splash of broth or water until it reaches the desired consistency.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ¾ pound of turkey. Actual calories will vary.
- The Cajun gravy is optional. You can always use your favorite gravy if you'd rather not make it.
- Make sure to follow the cooking directions on the package for your specific pan of turkey including info about removing any netting.
- Store leftover turkey and gravy separately in the fridge for up to 3 days.
Nutrition Facts
Oven Roasted Cajun Turkey Breast
Serving Size
0.75 pound
Amount per Serving
Calories
445
% Daily Value*
Fat
21
g
32
%
Saturated Fat
12
g
60
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
192
mg
64
%
Sodium
516
mg
22
%
Potassium
135
mg
4
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
59
g
118
%
Vitamin A
2635
IU
53
%
Vitamin C
2
mg
2
%
Calcium
28
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
