Baked Turkey Breast

Looking for a tender, juicy turkey centerpiece without the fuss of cooking a whole bird? This baked turkey breast recipe delivers all the flavor and comfort of a classic roast with half the effort. Coated in a smoky Cajun rub and paired with a rich, savory stuffing, it’s perfect for holidays, family dinners, or any time you crave a hearty yet simple feast. Whether you’re feeding a smaller crowd or just want guaranteed moist turkey every time, this recipe is your new go-to for effortless celebration cooking.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Juicy and Flavor-Packed: The Cajun rub infuses every bite with bold, savory spice and a hint of heat.
• Easy Yet Impressive: No whole-bird stress — this turkey breast roasts beautifully in just a few hours.
• Crowd-Pleaser: Perfectly balanced seasoning and a golden, crispy skin make this dish holiday-worthy.
• Make-Ahead Friendly: Prep the rub and stuffing a day ahead for a stress-free roast.
• Versatile: Ideal for festive gatherings, Sunday dinners, or meal prep for the week.

Ingredients Needed

For the Cajun Rub

• 1 tbsp kosher salt – use coarse salt for even seasoning.
• 1 tsp freshly cracked black pepper – adds subtle sharpness.
• 1 tsp dried oregano – for earthy, herby depth.
• 2 tsp smoked paprika – gives the turkey its signature smoky flavor.
• 2 tsp each garlic powder and onion powder – the aromatic backbone of the rub.
• ½ tsp cayenne pepper – adjust to your spice preference.
• ½ tsp each dried thyme and rosemary – classic herbs that balance the bold Cajun notes.

For the Turkey

• 1 whole bone-in turkey breast (about 8 lb / 4 kg) – also called a “crown” or “buffe”; choose one with skin for a crisp finish.

For the Dressing (Stuffing)

• 4 tbsp (50 g) unsalted butter – melted for sautéing the vegetables.
• 8 cloves garlic, minced (about 2 tbsp) – aromatic foundation for the stuffing.
• 2 large onions, finely chopped (around 4 cups) – adds sweetness and depth.
• 2 celery ribs, finely chopped (2 cups) – for a savory crunch.
• 2 green bell peppers, finely diced (2 cups) – for color and freshness.
• 1¼ lb (650 g) Andouille sausages – or any spicy smoked sausage for a Southern kick.
• 1–2 tbsp Tabasco sauce – adjust to taste for a fiery twist.
• 2 cups chicken stock or broth – adds moisture and flavor richness.
• 1½ cups breadcrumbs or panko – binds the dressing and gives it texture.

How to Make Baked Turkey Breast

Step 1: Prepare the Cajun Rub

1. Combine the spices: In a small bowl, mix together kosher salt, black pepper, oregano, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, and rosemary until evenly blended.
2. Season the turkey: Pat the turkey breast dry with paper towels to help the rub adhere. Rub about 3 tablespoons of the Cajun mix all over the turkey, making sure to coat under the skin for maximum flavor.
3. Marinate: Place the seasoned turkey on a plate or shallow tray, uncovered, and refrigerate for 24 to 36 hours. This dry brine step allows the skin to dry out slightly for a crispier roast and helps the seasoning penetrate deeply.

Step 2: Make the Dressing (Stuffing)

1. Bring turkey to room temperature: Take the turkey out of the fridge while you prepare the stuffing so it roasts evenly.
2. Prepare the sausage: Using a food processor, pulse the Andouille sausages into coarse crumbles. If using raw sausages, simply remove the casings and break up the meat.
3. Sauté the aromatics: Melt butter in a large skillet over medium-high heat. Add garlic, half the onion, half the celery, and half the bell peppers. Sauté for about 10 minutes, or until the vegetables are softened and fragrant. This step builds the flavor base for the stuffing.
4. Brown the sausage: Transfer the sautéed vegetables to a bowl. If the skillet looks dry, add a small splash of oil. Add the sausage to the pan and cook, breaking it up as you go, until browned and slightly crispy — this adds smoky richness.
5. Combine ingredients: Return the cooked vegetables to the skillet with the sausage. Add the remaining onion, celery, and peppers, then stir in Tabasco sauce (start with 1 tablespoon) and chicken stock. Bring to a simmer, then reduce the heat to medium and let it bubble gently for about 10 minutes.
6. Add breadcrumbs: Stir in breadcrumbs and remove from the heat. The mixture should be moist but not soupy — think of a soft, spoonable consistency.

Step 3: Roast the Turkey

1. Preheat your oven: Set to 325°F (165°C) for conventional ovens or 295°F (145°C) for fan-forced/convection.
2. Assemble: Place the turkey breast in a large roasting pan, leaving at least 2 inches (5 cm) of space around it. Spoon the prepared dressing around the turkey, but not directly on top — this ensures both roast evenly.
3. Cover and roast: Loosely tent the pan with foil and bake for 3¼ to 3½ hours, or until the turkey’s internal temperature reaches 165°F (75°C) in the thickest part of the breast.
4. Crisp the skin: Remove the foil during the final 30 minutes to allow the skin to brown beautifully and turn golden-crisp.
5. Rest before carving: Once done, remove the turkey from the oven, loosely cover it with foil, and let it rest for 20 minutes before slicing. This helps the juices redistribute, keeping every bite tender and moist.

Serving and Storage Tips

Serving Suggestions

• Classic Style: Slice the baked turkey breast and serve it alongside the flavorful Cajun stuffing for a comforting main course.
• Festive Presentation: Garnish with fresh herbs like rosemary or parsley and a few orange slices for a holiday-worthy platter.
• Pairing Ideas: This dish pairs wonderfully with mashed potatoes, roasted vegetables, cranberry sauce, or a simple green salad.
• Gravy Boost: Use the pan drippings to make a quick, rich gravy — just whisk in a little flour and chicken broth to thicken.

Storage Tips

• Refrigeration: Store leftover turkey and stuffing separately in airtight containers for up to 4 days.
• Freezing: Turkey breast freezes beautifully — wrap slices tightly in foil or freezer-safe bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: For the juiciest results, reheat in a covered baking dish at 300°F (150°C) until warmed through. Add a splash of broth to keep the meat tender.

Helpful Notes

• Choose the Right Turkey Breast: Look for a bone-in, skin-on breast for the juiciest results. The bone adds flavor and helps the meat cook evenly.
• Don’t Skip the Dry Brine: Leaving the turkey uncovered in the fridge overnight helps the skin dry out — resulting in extra crispy, golden skin after baking.
• Spice Level: The Cajun rub and Tabasco bring a gentle heat. If you prefer a milder flavor, reduce the cayenne and Tabasco by half.
• Sausage Substitution: No Andouille sausage? Try chorizo, Italian sausage, or smoked kielbasa for a different twist.
• Stuffing Texture Tip: The stuffing should be moist but not soggy. Add a bit more broth if it looks dry before baking.
• Cooking Time May Vary: Always rely on a meat thermometer — when it hits 165°F (75°C) in the thickest part, it’s perfectly done.
• Make Ahead: You can prepare the rub and stuffing up to one day in advance. Refrigerate separately, then assemble just before roasting.

Conclusion

This baked turkey breast recipe proves you don’t need a whole bird to enjoy a show-stopping, flavor-packed centerpiece. With its smoky Cajun rub, tender meat, and hearty sausage dressing, it’s a dish that brings comfort and celebration to any table. Whether for Thanksgiving, Christmas, or a cozy Sunday dinner, it’s guaranteed to impress and satisfy.

If you try this recipe, leave a comment and a star rating below — I’d love to hear how it turned out for you! Did you tweak the spices or try a different sausage in the stuffing? Share your version in the comments or tag your photos on Pinterest or Facebook so others can see your delicious creation.

Frequently Asked Questions (FAQ)

Can I use boneless turkey breast instead of bone-in?

Yes! You can easily use a boneless turkey breast for this recipe. Just reduce the cooking time slightly — start checking for doneness around the 2½-hour mark. The internal temperature should still reach 165°F (75°C) for perfectly cooked, juicy meat.

Can I make this recipe ahead of time?

Absolutely. You can season the turkey and prepare the stuffing up to one day ahead. Keep them refrigerated separately, then assemble and roast when ready. This not only saves time but also enhances flavor as the spices deepen overnight.

Is this recipe freezer-friendly?

Yes, both the cooked turkey and stuffing freeze beautifully. Cool completely, then wrap portions tightly in foil or freezer bags. Freeze for up to 3 months and thaw in the fridge overnight before reheating.

Can I make it less spicy?

Of course! For a milder version, reduce or omit the cayenne pepper and Tabasco sauce. You’ll still get tons of flavor from the smoked paprika, herbs, and sausage without the heat.

How do I keep the turkey breast from drying out?

The key is not overcooking it. Use a meat thermometer and remove the turkey from the oven as soon as it hits 165°F (75°C). Letting it rest for 20 minutes afterward allows the juices to redistribute, keeping the meat tender and moist.

Can I skip the stuffing and just bake the turkey?

Definitely! The Cajun-rubbed turkey breast stands on its own as a flavorful main dish. Simply place it on a rack in the roasting pan, and roast following the same temperature and timing instructions.