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As part of our "12 Days of Thanksgiving" countdown, "Restaurant: Impossible" host, Chef Robert Irvine shares his recipe for an easy roast turkey breast with a Cajun spice rub for big, bold flavor. The nice thing about this recipe is that it's easy to adapt for an even smaller crowd, too! Simply roast one turkey breast half instead of two.
For another tasty take, check out his Herb-Roasted Turkey Breast—and click here for more delicious Thanksgiving inspiration!
Ingredients
For the turkey breast:
- 2 boneless, skin-on turkey breast halves (4 to 5 pounds total)
- Salt and pepper
- 2 tablespoons brown sugar
- 2 tablespoons Cajun seasoning
- 3 tablespoons grapeseed oil
- 2 carrots, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 bunch thyme, chopped and divided
- 1 bunch rosemary, chopped and divided
For the gravy:
- 1 cup sweet white wine
- 1 cup chicken stock or water
- 1 tablespoon corn starch
Yield
Serves: 6 to 8
Preparation
Place a turkey breast on a cutting board. In a mixing bowl, combine 1 tablespoon salt, the brown sugar and Cajun seasoning. Lightly coat the turkey breast halves with the grapeseed oil, then coat with the spice rub evenly all over. Refrigerate for at least 4 hours, then bring to room temperature before roasting.
Preheat oven to 450°F.
On a rimmed baking sheet, place carrots, onion, celery, thyme and rosemary. Place turkey breast on top of the vegetables. Roast for 15 minutes, then rotate 180°, return to the oven and lower the temperature to 325°F. Roast for approximately 1½ hours for an internal temperature of 165˚ F. Remove turkey from the oven and let rest.
For the gravy, transfer chopped vegetables and turkey drippings to a medium saucepan with white wine and reduce halfway. Add stock or water, bring to a boil, then simmer for about 30 minutes.
In a small bowl, whisk cornstarch with 3 tablespoons water, then whisk mixture into turkey gravy. Simmer 2 minutes, then strain through a fine-mesh strainer. Season with salt and pepper and serve the gravy with the turkey breast.