This Baked Turkey Breast is a genius recipe for a spectacular Thanksgiving centrepiece packed full of big Cajun flavours. A Cajun rubbed turkey breast is baked in the same roasting pan with a delicious dressing (stuffing) which keeps the turkey moist, plus the juices from the turkey flavours the dressing!
This is EASY, the turkey breast is incredibly juicy, and the dressing has a beautiful golden crust but is juicy underneath. You don’t need gravy with this baked turkey breast!!!
Cajun Baked Turkey Breast
This is a Cajun Thanksgiving spread from a sassy Southern Lady, Dorothy from Tennessee.
Dorothy, much like Dozer, has become a regular fixture here on RecipeTin Eats. Though unlike Dozer, who simply trades off his cuteness, Dorothy actually makes valuable contributions. From her cheerful commentary, to her generosity sharing recipes not just with me, but even with readers, and helpfulness sharing her knowledge and experience.
Dorothy is a sensational cook – full stop. We have very similar palettes – big flavours, tasty, hearty simple food. We don’t plate up with tweezers, we don’t cook with trendy ingredients, and though we both have a weakness for all things cheese and bacon, we lean towards healthy-ish meals and avoid deep frying / cooking with blocks of cream cheese.
And today, I’m so honoured to be sharing a Thanksgiving spread starring her recipes.
Turkey is not cheap here in Australia. Dear US readers – be prepared to fall off your chair: We Aussies pay $30+ per kg which is $15 / lb for turkey breast from butchers. Frozen packaged turkey is only a bit cheaper.
Thus you can be sure that any turkey recipe I share is easy and low risk with guaranteed deliciousness. Because with an investment upward of $100 for a whole turkey and even large turkey breasts, there is no way I am taking a punt.
And the minute I read Dorothy’s recipe for this Cajun Baked Turkey Breast WITH Dressing, I knew it was a winner.
Here’s why this has got to be a contender for one of the world’s best baked turkey breast recipes:
1. DOUBLE JUICY – Brining is the key to a juicy baked turkey breast, and this recipe is dry brined with a homemade Cajun rub. But this recipe goes one step further. By baking the dressing / stuffing in the SAME baking dish as the turkey breast, it helps make the turkey even juicier.
The wetness of the dressing protects the lower part of the turkey as well as generally providing moisture all around the turkey as the liquid evaporates because it is baked covered for most of the time.
When you slice this turkey, you are going to be amazed at the wetness of the flesh!
2. EXTRA TASTY DRESSING (STUFFING) – A little food trivia for you: if you stuff it in a bird, it’s called Stuffing. If you bake it separately, it’s called Dressing. I prefer Dressing because I like the golden brown bits on top.
This Dressing is made extra tasty because by baking it in the same roast pan as the turkey, it is soaking up all the turkey juices. It’s the BEST stock that you can ever imagine using for a Dressing. It’s genius!!!
3. CAJUN DELICIOUSNESS – If you love Cajun food, you’re going to go mad for this! Cajun rub and Cajun dressing. This turkey is just mind blow-ingly delicious.
4. LESS MESS – Have I emphasised enough the sheer convenience of 2 recipes made in ONE roasting pan??
5. EASY – Honestly, read the recipe. There is nothing tricky about this. This is a recipe easy enough for beginners.
6. CHEF RECIPE – Yes, this is a real deal Chef recipe! It is based on a recipe by Chef Paul Prudhomme, an American chef credited with popularising Cajun and Creole cuisine.
7. GRAVY IS PURELY OPTIONAL – Dorothy swore that the Dressing was so moist and flavour packed that gravy is not necessary. And she is absolutely dead set right – you do not need gravy!! The only reason I have provided a Cajun Gravy in the recipe notes is because I think it works well for when this turkey is made ahead (because reheated turkey breast doesn’t retain juiciness as well as fattier meats – but this turkey is still moist when reheated!).
THANKSGIVING FEAST 2016
Each year, I share a Thanksgiving and Christmas spread where I provide a menu and all the recipes for a feast. Here’s Thanksgiving 2015, Christmas 2015 and Thanksgiving / Christmas 2014, This years’ Thanksgiving Feast is Cajun themed and centres around recipes provided by Dorothy, with a couple of mine thrown into the mix. 🙂 Here’s the menu – pictured above.
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Cajun Baked Turkey Breast and Stuffing (this recipe)
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Louisiana Strawberry Salad with Strawberry Balsamic Dressing
Two epic Thanksgiving recipes that just happens to be made in one roasting pan: A Cajun brined turkey breast and a Cajun dressing / stuffing.
An extra juicy baked turkey breast.
Less washing up.
No stress, easy recipe.
What else could could you possibly want for a Thanksgiving or Christmas feast centrepiece? THANKS DOROTHY!!! – Nagi xx
More turkey recipes
🦃🎄 HOLIDAY FEASTING 🦃🎄
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Easy Thanksgiving Menus – suggested Thanksgiving menus and tips
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Cajun Baked Turkey Breast and Dressing (Stuffing)
Ingredients
Cajun Rub
- 1 tbsp kosher salt *
- 1 tsp each freshly cracked black pepper , ground oregano **
- 2 tsp each onion powder , garlic powder, smoked paprika ^
- 1/2 tsp cayenne pepper
- 1/2 tsp. each dried thyme and rosemary
Turkey
- 8 lb / 4 kg pound bone-in turkey breast ("crown" or "buffe") (Note 1)
Dressing / Stuffing (Note 2)
- 4 tbsp / 50g butter
- 8 cloves garlic , minced (2 tbsp)
- 2 large onions , finely chopped^^ (4 cups)
- 2 celery ribs , finely chopped (2 cups)
- 2 green peppers / capsicum , finely chopped (2 cups)
- 1 1/4 lb / 650g Andouille sausages (Note 3 for subs!)
- 1-2 tbsp Tabasco sauce , to taste
- 2 cups chicken stock / broth
- 1 1/2 cups bread crumbs (panko breadcrumbs can be substituted)
Instructions
Rub
- Mix together Cajun Rub.
- Rub turkey breast with 3 tbsp of poultry rub (Note 1). Place on a plate and refrigerate overnight, uncovered (24 - 36 hours).
Dressing
- Remove turkey from fridge - leave out while making Dressing / Stuffing.
- Use a food processor to ground the sausages, or finely chop them. If using raw substitute sausages (see Note 3), you can just squeeze the meat out of the casings.
- Melt butter in large skillet over medium high heat. Add the garlic, half the onion, half the celery and half the capsicum. Cook for 10 minutes or until the vegetables are softened.
- Transfer vegetables into a bowl. If the skillet is looking dry, add a tiny splash of oil. Add sausage and cook, breaking it up as you go.
- Add cooked onion etc back into the skillet and add remaining onion, celery and capsicum. Stir.
- Add tabasco (start with 1 tbsp) and chicken broth. Bring to simmer, then turn heat down to medium. Simmer for 10 minutes.
- Stir in breadcrumbs then remove from heat. It should still be very moist and a bit liquidy, but not like soup.
Roasting
- While Dressing is simmering, preheat oven to 325F / 165C (standard) or 295F / 145C (fan forced / convection).
- Place turkey breast in a roasting pan so there is 2"/5cm (or so) around it for the dressing.
- Spoon dressing around the turkey.
- Cover loosely with foil then bake for 3 1/4 - 3 1/2 hours, then uncover and roast for an additional 30 minutes to brown and crisp the skin, or until the internal temperature of the turkey is 75C / 165F (Note 4).
- Remove from oven then loosely cover with foil. Rest for 20 minutes before serving (Note 5).
Recipe Notes:
** Ground oregano is best but can be substituted with normal dried oregano flakes
^ Smoked paprika is best but can be substituted with normal paprika
^^ Brown, white or yellow 1. Turkey breast comes in all sorts of cuts and sizes and this will work with any, though I urge you to use bone in because meat is always juicier when roasted on the bone. The bone in turkey I used is also known as a "crown" or "buffe" - both breasts kept on the turkey bone frame. Essentially it is the whole turkey with just the legs and wings removed. Sometimes in Australia, butchers do not remove the legs and you can keep these on. This recipe can also be made with a single boneless turkey breast. See below for adjusted cook times for different turkey weights, and quantity of Rub to use. 2. Technically, when stuffing is stuffed in a bird, it is called stuffing. When stuffing is cooked separately so you get that nice golden crust, it is called Dressing. But they are the same thing, really! 3. Andouille Sausages are a smoked cured Cajun sausage. I understand that even in America, it can be quite hard to find outside of the South. There is nowhere in Australia that I know of that sells real Andouille sausages. However, I absolutely 1000% promise you that this still has amazing punchy Cajun flavours made with an appropriate substitute - even ordinary sausages spiced up with Cajun spices. Andouille, Kransky and Polish sausages are cured so you will need a food processor to grind them up. Otherwise, you can finely chop them. If using raw substitute sausages like I did, just squeeze the meat out of the casings. I made this with Cajun sausages I found at Craig Cooks Prime Quality Meats (Sydney and Newcastle). Here are other substitutions: * Smoked polish sausage - Kielbasa (best sub)
* Kranksy sausage (sold at Woolworths and Coles) (2nd best)
* Good quality pork sausage (must be chunky made with just meat, not uniform pale pink which = fillers) + Cajun spices (below) Cajun spices - to jack up the Cajun flavour of sausages (if you can't find Andouille): 1/8 tsp each black pepper + ground oregano, 1/4 tsp each onion powder, garlic powder, 1/2 tsp each smoked paprika, cayenne pepper, dried thyme and rosemary. 4. Total cook time guide i.e. includes 30 min uncovered cook time, amount of Rub to use and extra chicken broth to use in Stuffing for different turkey breast sizes: 4 lb / 2 kg: 2 1/2 - 3 hours hours, 2 1/2 tbsp Rub, increase chicken stock by 1/4 cup
6 lb / 3 kg: 3 hrs 15 min - 3 1/2 hours, 3 tbsp Rub, increase chicken stock by 1/4 cup
8 lb / 4 kg: 3 hr 45 min - 4 hours, 3 tbsp Rub, per recipe
10 lb / 5 kg: 4 hr 15 min, 4 tbsp Rub, per recipe This is based on the turkey I made (2 kg / 4 lb turkey) and the recipe as written from Dorothy (8lb / 4 kg). It is consistent with other turkey cook times I have found from resources online, such as this one and this one from USDA (cook time for this recipe slightly longer because it's cooked covered). 5. Turkey is cooked and safe to consume at 74C/165F (USDA recommendation). Insert thermometer so the tip is in the middle of the thickest part. I check in a few places. However, do not stress too much about 100% perfect timing / internal meat temperatures because this turkey is brined so it is more forgiving than other roasted turkey recipes. I've been using the same cheap meat thermometer I got from eBay almost 10 years ago. Best $5 I ever spent on a kitchen gadget! 6. TO SERVE: I always like to place the turkey on the table whole, just so it can be admired in all it's glory before carving it up. Remove each breast, whole (run a knife down the backbone down the middle), then slice each breast as thick or thin as you want. Place the slices back on top of the dressing / stuffing to serve. MAKE AHEAD: Because turkey is a lean meat, it really is best made fresh rather than reheated. This turkey stays warm for around 45 minutes, covered in foil. However, to make ahead further than this, slice the turkey then reheat in a medium microwave for the minimum time possible, until just reheated. The turkey is not quite as moist as when it is freshly made but it is still definitely more moist than ordinary roasted turkey breast. An option is to make a quick gravy, just to add that extra moisture. Recipe below. CAJUN GRAVY: Melt 3 tbsp / 50g butter over medium heat, then add 3 tbsp flour. Cook for 1 min, then add 3/4 cup of chicken stock/broth, mix until a paste forms. Then add another 1 1/4 cups of chicken stock, mix until paste dissolves. Then add: 1/4 tsp each black pepper, onion powder, garlic powder, cayenne pepper plus 1/2 tsp each dried thyme and paprika. Adjust salt to taste, simmer, stirring constantly, until thickened. Take it off the stove before it's the consistency you want, it will thicken when it cools slightly. For make ahead, cover then reheat gently before using. 7. Stuffing cooked inside poultry is called Stuffing, whereas stuffing cooked separately so you get the golden crunchy topping is called Dressing. 8. This is a recipe given to me by a sassy Southern Lady, Dorothy Dunton from Tennessee. A wonderful cook with a palette very similar to mine - big flavours! Every recipe she has shared to me works perfectly every time and everyone raves about - like her Apple Cake and Carrot Cake. She tells me this recipe is adapted from “Chef Paul Prudhomme’s Louisiana Kitchen” cookbook (an American Chef known for popularising Cajun food).
LIFE OF DOZER
I think Dozer thinks that standing with his paws together makes him extra irresistible??
Is the bread crumb measurement really correct. It doesn’t see like very much bread crumb at all.
Merry Xmas Nagi – made this today and this has to be the best turkey roast with such delicious flavours and definately doesn’t need gravy as the dressing is so succulent and kept turkey moist just as you said. I used Coles’ Louisiana sausages which were perfect in this recipe. Thanks for another hit recipe!
If I’m making this with turkey leg am I okay to follow the instructions as is ?
Hi Nagi, this recipe is absolutely delicious. I slightly adjusted the seasoning, cooking time and dressing ingredients due to can’t find the original ingredients or substitute. Instead of whole big bird, I change to turkey Leg and substitute the sausage meat with minced meat with Cajun seasoning. The result is fantastic. All the guests joining the Thanksgiving dinner was amazed with the delicious turkey. They looking forward whole bird in coming Christmas!
That’s wonderful Nicole!!! N x
Hi Nagi, this recipe was absolutely tasty! I use this recipe to cook a Turkey leg (the store give two option, Turkey Leg or whole big bird!). Slightly adjusted the seasoning, cooking time and dressing (replaced the sausage meat with minced pork with Cajun seasoning). Guess what? The Turkey Leg was the ⭐ of the Thanksgiving dinner. And the guests was looking forward same dish in coming Christmas!
Can this Cajun turkey recipe also work for an 8lb-10lb full turkey? Will there be any modifications to the recipe? Thanks!
Hi Paul, yes a full turkey will take longer to cook – I like to dry brine mine to ensure it’s super juicy – https://www.recipetineats.com/genius-easy-juicy-roast-turkey-dry-brined/ but you could definitely use the flavours of this Cajun turkey with the whole turkey recipe! N x
Is it possible to make the Cajun Baked Turkey Breast without the dressing?
I am also making this without the stuffing. How will roasting time change? Thanks. Sounds like a delicious recipe.
I am making ham ( precooked) & 6lb. Bone in turkey breast. @ Ham -325 for 1hr. Then 275 1hr.15min. At this temp. What time limit for breast ?
Hi Joell – just to be clear, are you asking how to cook this recipe at 325?? If so, it’s in the recipe 🙂 N x
Hi! I’m going to make the Cajun Baked Turekey Breast and Dressing. Can I do the dressing a day ahead and just combine when cooking the turkey. Just trying to save time and steps on Thanksgiving day.
This looks delicious! I’m looking forward to making it next week. Is there anything you would change if using a slow cooker instead of an oven?
There’s no need to butter the turkey?? It’s simply rubbing the spices on and that’s it?
That’s right Jess! This one relies on the natural fat in the turkey skin, and also the intent is for the rub to form a gorgeous crisp crust on the breast. It’s SO AMAAAAZING!!!
Literally amazing… I did add the butter and it did make the stuffing/dressing a little oily, but I added more bread crumbs, but when I say PHENOM, it was PHENOMMMM. I did a cranberry breadcrumb with the sausage and everyone loved that.
I am making a 12 pound whole turkey. I used the rub and it’s currently sitting in the fridge. I’m planning to stuff with plain stuffing and then use your recipe of sausage stuffing surrounding the whole bird. Are there any adjustments I should make as this is a large whole turkey? I’m panicking! Thanks!
Hi Jess! Think I answered in your email but will respond here too for the benefit of everyone 🙂 You will need to cook for longer so cover the turkey once it is brown enough and keep cooking until the meat thermometer readers 165F/75C. 🙂 I would not stuff the turkey because in order for the stuffing to cook to the point of being safe to consume, the turkey flesh will be overcooked. Stick with stuffing AROUND the turkey!!! N x
Thank you so much! If I wanted to add stuffing inside the bird (without sausage) can I do that as well? And then do sausage stuffing surrounding the whole turkey?
As someone from South Louisiana, I was a little leery of trying this recipe, but I decided to do it anyway. It was a hit!! The turkey really was juicy and the dressing was delicious! I am so glad I found your blog!! So many recipes I want to try once my kitchen is functioning again! Thank you.
YESSSSSS!!! I am so thrilled to hear that you enjoyed this Wendy, thank you for letting me know! Dorothy – the reader who provided me with this recipe – comes back occasionally to read messages from people who have tried it so she will be THRILLED to see this message! N xx
We hate turkey (except for Alex & Sugar… our equivalent of Dozer). Can this recipe and the garlic butter be used for a whole chicken?
Yes! Search for my Roast Chicken, it’s the same recipe made with chicken 🙂 N x
Fantastic post Nagi and I love me some Cajun. What a spread! I would make the gravy myself. pour over the potatoes and enjoy the goodness. Go Dorothy!
She ROCKS!!!
Nagi, my mouth is literally watering as I write this….yum!!
Just wondering if you will be doing a Christmas version of this, with the turkey roasted on top of stuffing? This looks so divine and I adore moist, salty, turkey flavoured stuffing goodness…mmmmm. However if I served my family Cajun AND no gravy I would be disowned.
Thanks!
PS. Lets pray its not 34 degrees in Sydney this year…winter eating in a summer climate can be a tough gig but there is NO WAY I am missing out on my once a year turkey-fest!!
Oooh….a whole turkey! If you use a small one around 4 – 5 kg (and small ones are pretty easy to find in butchers at the moment!) then you can just use this recipe as is 🙂 Just follow the roast times in the notes depending on the weight of your turkey. Re: Christmas Day heat – my family never takes it into consideration!!! We plough ahead with the menu regardless of weather – BBQ, slow roasting, whatever it is!!!
If we have a bigger whole turkey, will this recipe still work and leave the meat nice and juicy? We have about a 6.25 kg turkey. It looks so delicious and my wife and I love all of your recipes, so I really hope we can make this work!
Hi Ryan! My thoughts on using this for a whole turkey of that size is to dry brine the turkey (I have a link in that post for the dry brining), roast it most of the way without the stuffing THEN add the stuffing around the turkey with about 1 hour to go 🙂 That will work great!!!
Oh my! This looks AWESOME! I love your (and Dorothy’s) whole approach to cooking. And I love that your turkey offers a more exotic approach to traditional turkey! <3
Aww thanks Beeta! Bet you have a killer Thanksgiving lined up!
Love your receipes Nagi. Adore the moist
apple cake. My husbands favourite cake
of all time – so quick and easy and absolutely
delicious.
Wow, what a compliment! Thanks Adele, I’m so glad your husband enjoys Dorothy’s Apple Cake so much!
We’ve made a Cajun brined turkey for years — it’s our favorite, but we used Emeril’s recipe. We’ll have to check out The Sassy Lady’s version. Poor Dozer — I can imagine how difficult it is to just lay around and smell the wonderful aromas floating around. I bet next time around he comes back as a human 🙂
NO WAY! Emeril has a version? I must check it out!!! Yes yes, poor Dozer, we all feel so sorry for him…. ?
Hi Nagi! Yes Emeril does make good food. However I think Chef Paul did it better. He was honest about his food and his roots. I appreciated that. And I miss him in the culinary world.
Dxo
I would also like to know how much Andouille Sausage to use please. Although finding it here could be an achievement! Probably cost on a par with the Turkey!! Lovely recipe when one doesn’t want a whole Turkey and to be faced with a week of ‘using up Turkey leftovers’.
Hi Mary!! I added it, I’m so sorry, what a silly mistake! Andouille sausages are very hard to find in Australia too, but don’t worry, I have provided plenty of subs and you can even make it with normal pork sausages + Cajun flavouring. The dressing is SO incredible and very versatile!
Love all your recipes and enjoy looking at Dozer’s pictures! He is such a cutie!!!
Thanks Sophia! He may be cute but seriously, he is such a cheeky bugger!!!
Question about the dressing. The recipe calls for fine, dry bread crumbs. In my mind, that means the same kind of breadcrumbs typically used when breading meats (like when making chicken parmesan). I thought Thanksgiving dressings were typically made with larger chunks of bread. Do you just use breadcrumbs or am I misunderstanding the directions?
Hi Christine! There are many variations of Dressing and yes, many are made with chunks of bread. This uses bread crumbs which makes the Dressing more akin to like a casserole / pudding under than golden crust i.e. it is more moist. Using chunks of bread would change this recipe and also I am not sure it would hold up for the cooking time using this method, I would worry it would disintegrate. 🙂
Thank you, Nagi!