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Baked Turkey Breast

Cajun Baked Turkey Breast with Savory Stuffing

This Cajun baked turkey breast is tender, juicy, and full of bold flavor — perfect for smaller holiday gatherings or cozy family dinners. Coated with a smoky Cajun rub and served alongside a hearty sausage dressing, this recipe delivers all the comfort of a traditional roast without the fuss of a whole bird.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dinner, Holiday Main
Cuisine: American, Cajun
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Cajun Rub
  • 1 tbsp kosher salt use coarse salt for even seasoning
  • 1 tsp black pepper freshly cracked
  • 1 tsp dried oregano
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 0.5 tsp cayenne pepper adjust to taste
  • 0.5 tsp dried thyme
  • 0.5 tsp dried rosemary
For the Turkey
  • 8 lb bone-in turkey breast about 4 kg, skin-on for best results
For the Dressing (Stuffing)
  • 4 tbsp unsalted butter melted for sautéing
  • 8 cloves garlic minced (about 2 tbsp)
  • 2 large onions finely chopped (about 4 cups)
  • 2 ribs celery finely chopped (about 2 cups)
  • 1.25 lb smoked sausage use halal smoked sausage instead of Andouille for a pork-free version
  • 1 tbsp hot sauce adjust to taste (use a vinegar-based chili sauce as a substitute for Tabasco)
  • 2 cups chicken stock or broth
  • 1.5 cups breadcrumbs or panko

Method
 

  1. Step 1: Prepare the Cajun Rub
    Mix all rub ingredients in a bowl. Pat the turkey dry and coat it thoroughly with about 3 tablespoons of the Cajun rub, including under the skin. Place uncovered in the fridge for 24–36 hours to marinate and dry-brine.
  2. Step 2: Make the Dressing (Stuffing)
    While the turkey rests at room temperature, pulse the sausage in a food processor until coarsely crumbled. Melt butter in a skillet, then sauté garlic, half the onions, celery, and peppers until soft. Remove and set aside. Brown the sausage in the same pan until crisp. Add back the vegetables, remaining onions, celery, and peppers. Stir in hot sauce and chicken stock, simmer 10 minutes, then add breadcrumbs. Mix until moist but not wet.
  3. Step 3: Roast the Turkey
    Preheat oven to 325°F (165°C). Place turkey breast in a roasting pan and spoon stuffing around it. Cover loosely with foil and roast for 3¼–3½ hours, or until the internal temperature reaches 165°F (75°C). Remove foil during the last 30 minutes for crisp, golden skin. Rest for 20 minutes before slicing.
  4. Serving Suggestions
    Serve slices of turkey with the savory Cajun stuffing. Garnish with parsley or rosemary and serve with mashed potatoes, roasted vegetables, or cranberry sauce.
  5. Storage Tips
    Store turkey and stuffing separately in airtight containers for up to 4 days. Freeze for up to 3 months. Reheat in a covered dish with a splash of broth at 300°F (150°C) until warmed through.

Notes

For a milder flavor, reduce or omit the cayenne and hot sauce. You can also prepare the rub and stuffing a day ahead for convenience. Always check doneness with a thermometer — 165°F (75°C) ensures juicy, perfectly cooked meat.