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Cajun Turkey Breast

Cajun Turkey Breast

Spice up your holiday with this easy-to-make Cajun Turkey Breast recipe roasted in the oven to juicy perfection. It's positively delicious!
Course dinner, Main Course
Cuisine American
Keyword breast, Cajun, thanksgiving, turkey
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6


  • 1 boneless turkey breast - approx 3 pounds
  • 2 tbsp olive oil
  • tsp paprika
  • 2 tsp granulated garlic
  • tsp table salt
  • tsp oregano
  • tsp thyme
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • ½ tsp crushed red pepper


  • Preheat the oven to 425 degrees.
  • Spray a small casserole/baking dish with oil to coat the bottom.
  • Remove the turkey breast from the refrigerator and remove the wrapper. If it is already tied with a net, leave it on and place it in the prepared dish. If it is not tied, you will need to tie it first.
  • Brush the turkey breast with olive oil. Set aside.
  • In a small bowl, combine the paprika, granulated garlic, salt, oregano, thyme, onion powder, cayenne pepper and crushed red pepper. Stir until completely mixed.
  • Sprinkle the seasoning mixture over the top of the oiled turkey breast and then press in to help it adhere to the turkey.
  • Place in the oven and roast at 425 degrees for 15 minutes.
  • Reduce the temperature to 350 degrees and continue roasting for another 35-40 minutes OR UNTIL THE THICKEST PART OF THE TURKEY BREAST HAS REACHED 165 DEGREES. (see notes below)
  • Remove and let rest for about 15 minutes before removing the net or twine and slicing.


***NOTE: Due to some safety concerns with baking glass cookware, please use a metal, Corningware or Enameled Cast Iron baking dish.
****If cooking more than 1 turkey breast at a time - the total baking time will increase, but the exact time can vary depending on a multitude of factors. The estimated time is about 15 minutes per pound. Because I was doing two - 3-pound turkey breasts at the same time - I cooked mine for about 90 minutes after the initial 15-minute high-heat period.
****To make it easier to remove the netting after baking - wrap the turkey breast in foil while the breast rests after cooking.