This split turkey breast is perfect for a small meal, and it takes just an hour or slightly longer to roast.
Roast the turkey for a holiday meal or Sunday dinner, or use it for your favorite recipes or sandwiches using leftover turkey.
For two split breasts or a whole turkey breast, double the butter, and seasonings.
- 1 large carrot
- 1 rib celery
- 1 small red onion
- 1 split turkey breast (about 3 pounds)
- 2 tablespoons butter (melted)
- 1 tablespoon Creole or
- Cajun spice blend (or seasoning)
- Salt and Pepper to taste
- Lightly oil a baking dish large enough to hold the turkey breast. Heat the oven to 350 F (180 C/Gas 4).
- Cut the carrot and celery into chunks; peel and slice the onion. Put the vegetables in the prepared baking dish.
- Rinse the turkey breast and pat dry with paper towels. Place on the vegetables, skin side up.
- Combine the melted butter and Cajun seasoning. Rub the mixture all over the top and sides of the turkey breast. Sprinkle lightly with kosher salt and freshly ground black pepper (omit salt if the Cajun seasoning contains salt).
- Roast for 1 hour to 1 hour and 30 minutes, or until the meat registers 165 F in the thickest part of the breast (not touching bone). Let the turkey rest for 10 minutes before carving.
- Make 1/2 recipe of the easy turkey gravy (or the whole recipe if using two split breasts) to go along with the turkey breast, if desired. If the drippings don't add enough flavor, add a little chicken base or bouillon granules. Or, use a jar of turkey gravy or make it from a packet.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||6 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|