Roasted Split Turkey Breast With Cajun Spices

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/12/21
Cajun Seasoned Split Turkey Breast

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 75 mins
Total: 85 mins
Servings: 4 servings

Altogether too often, we forget about turkey at other times of the year apart from Thanksgiving. And that's a pity. Trying this recipe for a split turkey breast may change your mind, and invite turkey into your dinnertime rotation at other times of the year.

This split turkey breast is perfect for a small meal for four people, and it takes just an hour or slightly longer to roast. Roast the turkey for a holiday meal (i.e., one that's not Thanksgiving) or a Sunday dinner, or use it for your favorite recipes or sandwiches using leftover turkey.

If you'd like to make two split breasts or a whole turkey breast instead, simply double the butter and seasonings. This turkey dish goes well with roasted potatoes, rice, or buttered noodles. Try it, too, with sauteed kale, collard greens, or Swiss chard.

Ingredients

  • 1 tablespoon canola oil, or vegetable oil, for the baking dish

  • 1 large carrot

  • 1 rib celery

  • 1 small red onion

  • 1 (3-pound) split turkey breast

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon Creole or Cajun spice blend 

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients and preheat the oven to 350 F/180 C/Gas 4.

    Ingredients for split turkey breast

    The Spruce / Katarina Zunic

  2. Lightly oil a baking dish large enough to hold the turkey breast.

    Lightly oil baking dish

    The Spruce / Katarina Zunic 

  3. Cut the carrot and celery into chunks; peel and slice the onion. Put the vegetables in the prepared baking dish.

    Cut carrots, celery, and onions in a baking dish

    The Spruce / Katarina Zunic

  4. Pat the turkey breast dry with paper towels. Place on the vegetables, skin side up.

    Rinse turkey breast , pat it dry, and add to the casserole dish

    The Spruce / Katarina Zunic

  5. Combine the melted butter and Cajun seasoning. Rub the mixture all over the top and sides of the turkey breast. Sprinkle lightly with kosher salt and freshly ground black pepper (omit salt if the Cajun seasoning contains salt).

    Combine butter and Creole or Cajun seasoning on turkey

    The Spruce / Katarina Zunic

  6. Roast for 1 hour to 1 hour and 30 minutes, or until a thermometer registers 165 F in the thickest part of the breast (not touching bone). Let the turkey rest for 10 minutes before carving.

    Roast for 1 hour

    The Spruce / Katarina Zunic

  7. Make 1/2 recipe of the easy turkey gravy (or the whole recipe if using two split breasts) to go along with the turkey breast, if desired. If the drippings don't add enough flavor, add a little chicken base or bouillon granules. Or, use a jar of turkey gravy or make it from a packet.

    Easy turkey gravy in a saucepan

    The Spruce / Katarina Zunic

  8. Serve and enjoy!

Variations

  • Carrots, celery, and onions are a fantastic flavor base for this recipe, but feel free to vary the amounts or use a different type of onion—or use shallots instead.


  • Instead of Cajun or Creole seasoning, feel free to use a combination of rosemary, sage, thyme, marjoram, granulated garlic, and/or onion powder. Serve with roasted potatoes.


  • Or try an Indian or Asian vibe, with varying amounts of curry powder, cumin, coriander, turmeric, or Chinese five-spice powder. Serve it with basmati rice.

How to Store and Freeze Roasted Split Turkey Breast

Leftover cooked turkey breast will keep in the refrigerator, well wrapped, for 3 to 5 days. It's delicious in a sandwich or in a soup. Reheat at 350 F wrapped in foil with a little bit of gravy until heated through, being careful not to dry it out.


You can also freeze leftover turkey if it's well wrapped and put in a zip-close freezer bag for up to 6 months. Thaw in the refrigerator. (Feel free to freeze any leftover gravy, too, and defrost that as well). Reheat with gravy if desired in a medium saucepan over medium heat until completely hot, about 15 minutes.

Nutrition Facts (per serving)
601 Calories
16g Fat
4g Carbs
103g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 601
% Daily Value*
Total Fat 16g 21%
Saturated Fat 6g 29%
Cholesterol 287mg 96%
Sodium 1330mg 58%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 103g
Vitamin C 2mg 12%
Calcium 50mg 4%
Iron 3mg 15%
Potassium 969mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)