Oven Roasted Cajun Turkey Breast

For the FULL recipe with step-by-step photo instructions and printable recipe card, visit:    www.inspirationapron.com

Ingredients:

• 5-6 lb turkey breast, skin on, bone in
• 7 cups water
• 16 oz brown ale beer (or use apple cider)
• 1/2 cup sea salt or kosher salt (NOT iodized)
• 2 tbsp Cajun seasoning (Poppa Earle’s)
• 2 cups ice + additional 2 cups cold water
• 1 apple (quartered)
• 1 yellow onion (quartered)
• 2 tbsp olive oil
• salt and extra seasoning for sprinkling

Instructions:

In a large stock pot, add 7 cups water, salt and Cajun seasoning.

Stir and bring to a low boil, then remove from heat and stir to dissolve salt completely.

Stir in ice, 2 cups cold water, and beer and allow to cool to room temperature.

It’s very important to cool brine before adding turkey, so if you’re in a rush, refrigerate until cool.

Rinse and pat dry your thawed turkey breast. Gently place turkey in pot to brine, breast side pointed down. Brine for 4-8 hours. (The longer, the more flavorful and spicier.)

NOTE: If you would rather use an oven bag, place turkey in bag, then carefully pour brine over top of turkey and seal or secure bag for no leaks.

Remove turkey from brine and rinse under cold water, inside and out. Do NOT discard brine yet.

Add 2 cups of brine to bottom of a roasting pan, then place rack on pan.

Preheat oven to 325℉. Add quartered onions and apples to cavity of turkey and secure with wooden toothpicks.

Note: Wooden toothpicks have a high ignition point of 572℉, so they are safe to use when baking. Now, when grilling that’s a little different, you would want to soak wooden toothpicks or skewers in water first before using to grill or they can catch fire easily.

Brush turkey all-over with olive oil and sprinkle with salt and more of the Cajun seasoning. Position turkey on one of it’s sides, in center on rack.

Mine came with a nifty pop-up thermometer to easily tell when it’s done and at safe temperature to consume. I obviously placed turkey so that the pop-up was visible.

Move an oven rack, one down from center and place pan on rack. Bake, uncovered, at 325℉ for 60 minutes, then check pan to make sure you still have plenty of the brine mixture in bottom of pan.

If low, add more brine mixture or water to bottom of pan and continue baking for 30 minutes longer, then check temperature of meat with a meat thermometer if needed.

Turkey is done when meat thermometer registers 160℉, Check every 10 minutes, can take up to a total of 2 hours to roast.

When done, remove the turkey breast, cover with foil and let rest for at least 15 minutes before carving.

Empty the cavity contents and spread on a serving platter or plate, then place turkey breast on platter to carve.

I surprised my husband with this delicious, elegant, full-of-flavor meal and we both enjoyed. With the help of Poppa Earle’s Cajun seasoning, we “spiced” things up on date night!