CAJUN SEASONED OVEN ROASTED TURKEY BREAST

Spicy turkey breast, sliced and garnished with  fresh sage that survived the winter!

I know, it's not Thanksgiving! Turkey can be a great addition to your meal plans any day of the year--not just during the holidays. I have lots of requests for this recipe and "how exactly did you do that"? If you like tasty, easy, and cost effective--you are going to love this recipe!

For the Cajun rub:
1/4 cup seasoned salt
2 T Cajun seasoning
2 t garlic powder
1 t black pepper

Blend ingredients well--this will serve as the basic rub.  You can add other spices you like and/or have on hand. Sometimes I add cumin, paprika, chiptole pepper, etc. Personalizing this rub will make the dish your signature creation!  

Frozen, bone-in turkey breast--delicious and economical!

I prefer bone-in turkey breast over boneless turkey rolls; I think the overall quality and flavor is much better.  If you shop sales, you can find these for $1.29 to $1.69 per pound. Uncooked turkey can safely remain in the freezer for 9-12 months; stock up when these are on sale! Simply thaw the turkey breast when you are ready.  Click here for the USDA guidelines on safe handling procedures.

This is the gravy packet that comes with the frozen turkey breast.  ~~Not a fan; I always discard this.  There are just a few steps in making delicious gravy from the pan drippings; directions follow.

Pat dry, oil, and generously season with the spicy rub

Pat the thawed turkey dry with paper towels.  I usually put foil on the counter; this makes clean up much easier. Rub the turkey with oil--I use olive oil but vegetable oil will work.  Don't forget to oil the cavity/underneath side as well.

GENEROUSLY coat the turkey on all sides with the rub.  Tip:  using small "balls" of foil will help keep the turkey breast upright as you are working and will hold the turkey in place during roasting.

I KNOW, this looks like a LOT of seasoning.  Poultry tends to be bland, this adds great flavor and helps seal the juice inside for a moist finished product. Place the turkey in a preheated 325 degree oven. 

Just a few minutes of prep time and the turkey is ready for the oven!

Remove the turkey when the internal temperature reaches 165 degrees. Cover with foil and allow the juices to redistribute before slicing. You can see the great "crust" that has formed from the oil and spices during roasting. Trust me, it is not burned or dry! Strain the drippings from the roasting pan to a saucepan.

Once the breast has cooled, remove each half of the breast and slice.

Slicing tip: run your knife along the center of the turkey breast and remove each side.  This allows for even slices and spicy seasoning on each piece.

Deglaze the roasting pan and strain

Remember those pan drippings?  Be sure to scrape all the bits from the bottom of the pan; strain into a saucepan. If time permits, you can chill the drippings to skim the fat. 

Chilling allows the fat to solidify so you can remove it

If you need more gravy, just add water or broth.  Because of the rub, these dripping are very flavorful, adding extra liquid will not diminish the quality of the gravy.  Some prefer to use flour for thickening; I usually use cornstarch--it produces a more translucent gravy.

To make the cornstarch slurry, simply mix 1 Tablespoon cornstarch in 1/4 cup cold water.  This will thicken 1 cup drippings. 

Heat the drippings over medium heat just until it begins to boil.  Turn the heat to low and whisk in the slurry. Once the cornstarch is added, I usually switch to a wooden spoon; over-whisking can cause the gel to break down.  Allow to cook for one minute after thickened to make sure there is no raw cornstarch taste.

ENJOY!