Prepare for a flavor explosion!
This Cajun baked turkey breast recipe delivers an unforgettable zesty kick that will leave your taste buds begging for more.
Get ready to discover the secret to a truly magical bird, packed with aromatic spices and savory surprises.
Ingredients
For the spice mix, you'll need to grab these ingredients—I promise it's worth it! You gotta get 1 tablespoon of paprika, 1 teaspoon each of ground cumin, onion powder, garlic powder, dried thyme, and dry mustard.
Don't forget the salt – a ¾ teaspoon is what you're after, plus a pinch of cayenne pepper (about ⅛ tsp, or more if you're brave!). A good grind of black pepper? Yep, you'll need that too. The spice rub is essential for achieving that authentic Cajun flavor profile.
Next, you ought to grab the fish. I recommend 4 firm white fish fillets—around 5oz (150g) each. But, hey, you do you! And, to cook it all up real nice, get 2 tablespoons of extra virgin olive oil. That should do the trick!
Prepping
Alright, let's look into prepping, and you'll see—it's super easy! First, grab a shallow dish; we're gonna mix our spice magic in there.
Now, let's get those spices combined! I usually measure everything out before I even turn on the oven, just to make life easier! Get 1 tbsp of paprika, 1 tsp each of cumin, onion powder, garlic powder, thyme, and dry mustard. Don't forget ¾ tsp of salt, and a pinch—about ⅛ tsp—of cayenne, or more if you're brave! Finish with a good grind of black pepper. Mix it all up!
Next, pat those fish fillets dry and coat them generously with our Cajun spice mix – really get in there and make sure they're covered! Shake off any extra. To get a good coating, just like on blackened fish, make sure to press the spice mixture into the fillets. We're ready to roll, my friend!
Cooking Instructions
Once you've prepped everything – it is cooking time! Preheat your oven to 325°F (163°C). We're going low and slow—'cause that's how Cajun do! Place the turkey breast in a baking dish; I use a 9×13 inch one.
Now, let's bake this beauty. I usually bake it for about 2 1/2 to 3 hours, but the real trick is the internal temperature – you're looking for 165°F (74°C)! Use a meat thermometer—it's your best friend. Here are some essential baking tips:
** Don't peek too often! The more you open the oven, the longer it takes to cook.
**If the skin starts to get too dark, tent it with foil. No one wants burnt skin!
* Let it rest for at least 15 minutes before slicing – this keeps it juicy.
That's pretty much it! I cannot wait for you to smell and taste the end product!
Serving Suggestions
Okay, so it's ready—now what? I like to let the turkey breast rest for about 15 minutes before slicing. This helps keep it juicy – nobody likes dry turkey!
For serving, I usually carve it against the grain. Aim for about 1/4-inch slices; they're great for sandwiches too, like the next day, if there's any leftover, which I doubt!
Don't forget that dressing stuffing! I scoop it out and serve it right alongside the turkey. I like to offer a little Cajun gravy too; I think it really brings everything together.
And for sides? Green beans, mashed sweet potatoes — you name it! Anything'll go well with this. Enjoy every single bite—you deserve it! I hope you like my suggestions!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: Varies (adjust based on turkey breast size)
Servings: Varies (adjust based on turkey breast size)
Ingredients:
- Boneless Turkey Breast (size varies)
- Cajun Spice Rub (amount varies)
- Stuffing (amount varies)
Instructions:
- Preheat oven to 325°F (160°C).
- Apply Cajun spice rub generously to turkey breast.
- Prepare stuffing according to package directions or favorite recipe.
- Place turkey breast on top of stuffing in a baking dish.
- Bake until turkey reaches an internal temperature of 165°F (74°C).
- Let turkey rest for 15 minutes before slicing and serving.
Nutrition Information (Estimated per serving):
- Calories: Varies significantly depending on turkey size, stuffing recipe, and serving size.
- Protein: High
- Fat: Moderate
- Carbohydrates: Varies depending on stuffing.