Brined and Roasted Boneless Turkey Breast with a “Touch” of Cajun Spice

Is my family the only one who doesn’t like traditional turkey and fixings for Christmas? After getting up at the crack of dawn to begin roasting the turkey and spending what seems like “hours” in the kitchen to fix the perfect Christmas dinner, I finally got the message. My family really doesn’t care for turkey and dressing or all the ceremony that goes along with carving the turkey. For several years I quit serving a turkey dinner at all. But, I like turkey. This year I plan to cook a small boneless turkey breast instead of a large bone-in turkey for Christmas. For a Louisiana twist, this turkey recipe is full of spices and great flavors. It is very tender and well-seasoned. This surprisingly simple recipe is a “keeper.” I have made it several times to fine-tune the recipe for our Christmas gathering. Each time, the turkey quickly disappeared.

To make this recipe, I marinated a boneless 3-pound turkey breast in a flavorful brine of Louisiana cane syrup, lots of fresh garlic, orange juice, course salt, cracked black pepper and bay leaves. For more flavor, I rubbed the breast with butter mixed with Cajun seasonings before roasting. I added vegetables around the turkey while it roasted so this makes most of a meal for our small family gathering. The turkey breast cooks in about 45 minutes. No need to tend to it for hours. The meat turned out so very tender and well-seasoned. With my trial runs, everyone loved it! There were no leftovers.

This way I get the best of both worlds. I have a traditional turkey for dinner and my family likes the turkey. Plus, I get to enjoy all the festivities of the day without being exhausted from hours in the kitchen tending to a large turkey.

Recipe

We are in Louisiana, so why not use some of the wonderful seasonings which make this cuisine so delicious. Garlic is a favorite — I like lots of garlic — the more the better when added to this marinade mix. I added at least six crushed cloves. And Louisiana Steen’s Cane syrup gives a sweet molasses flavor. Course salt helps tenderize the turkey and bay leaves and peppercorns are flavorful components These ingredients, plus orange juice, are all that go into the simple six-ingredient marinate.

To make the recipe, let the turkey breast defrost thoroughly in the refrigerator, removing the netting and any added packages such as a gravy mix. Add the marinade ingredients plus the turkey breast to a large zip lock bag. Yes, this turkey breast easily fits in a gallon zip lock bag and into your refrigerator. Marinate overnight in the brine while turning the breast over from time time time.

When you are ready to roast the turkey breast, remove it from the marinade and place it in a roasting pan. (I added some of the marinade to the bottom of the pan.) Add fresh, cut up vegetables — carrots, celery, onions — and potatoes (not shown).

Prior to roasting, I rubbed the breast with a combination of butter and Cajun “spices.” I also doused some of this spice mix onto the vegetables. (See the end of the post for the Cajun spice mix blend recipe.) Place a meat thermometer in the thickest part of the breast meat to gage the internal temperature as the breast cooks. After half an hour, I added frozen Brussels sprouts (or you could add fresh ones at the beginning of the roasting process).

Remove the turkey breast from the oven when the internal temperature rises to about 165 – 170 degrees. The temperature will continue to increase as the breast rests on your counter for about half an hour until you carve it. No need to let the temperature to rise to 180 degrees — that is too high.

Transfer the carved turkey breast and vegetables to a colorful platter. Dinner is served!

Enjoy this flavorful “Cajun-Inspired” turkey breast at a holiday meal, or really at any meal!

We hope you have a great Christmas gathering with family and friends this year!