Baked Turkey Breast

6-8 servings servings Prep: 15 m Cook: 2 h 30 m Total: 2 h 45 m Intermediate
5.0/5 (1)
Most season a turkey only on the outside of the skin. The trick for better flavor is to season the turkey breast underneath the skin with peppers, onions, and Cajun seasoning. This method imparts the flavor throughout the breast meat for a moist, flavorful roast.

Ingredients

6-8 servings servings
  • 1 turkey breast 6 to 7 pounds
  • 2 hatch peppers or 1/2 bell pepper
  • 1 jalapeno or yellow chili pepper
  • 1/4 onion sliced thinly
  • 1 tsp salt for salting the breast
  • 2 tsp Season All or favorite Cajun Seasoning
  • 1 tbsp vinegar (optional)
  • 1 cup more or less of seasoned bread crumbs
  • cooking spray (Pam)

Step-by-Step Instructions

  1. Preheat oven to 350°F. Rinse the breast lightly with water to remove any excess blood. Place your hand between the skin and flesh, using your fingers to separate or break the web that joins the skin to the breast to make a pocket. Set aside.
  2. With plastic gloves on or being very careful in handling the peppers, remove the seeds. Thinly slice the peppers and onion lengthwise.
  3. Spread the Season All in the pocket under the skin covering as much of the area as possible. (If using the vinegar, combine the Season All with the vinegar before coating the breast meat.) Next place the peppers and onions under the skin.
  4. Spray the outside of the turkey with Pam. Lightly salt the skin with the remaining salt. (You may want to add more salt and sprinkle red cayenne pepper optional, of course). Pour the bread crumbs over the turkey patting down with your hands until all the areas are covered with crumbs. The crumbs also allow the meat to stay moist.
  5. Place on a roasting rack, breast up. Then place in a shallow roasting pan that has also been sprayed with Pam. This helps in cleaning up.
  6. Bake at 350°F for 2 1/2 to 3 hours, allowing approximately 30 minutes per pound (our preference). Some cooks recommend 20 minutes per pound. Either way the internal temperature should reach 170°F. For quality cutting, you may choose to let the turkey stand 20 minutes before carving.

Common Problems and Solutions

Q: Why does my turkey breast dry out?

A: The bread crumb coating helps seal in moisture. Also make sure not to overcook - use a meat thermometer and remove at 170°F internal temperature. Let it rest 20 minutes before carving to allow juices to redistribute.

Q: How do I create the pocket without tearing the skin?

A: Work slowly and gently with your fingers. Start at the thickest part of the breast where there's more room. If you feel resistance, work around it rather than forcing through. The skin is surprisingly forgiving if you're patient.

Q: Can I prep this ahead of time?

A: Yes, you can season under the skin up to 24 hours ahead and refrigerate. Add the bread crumb coating just before roasting for the best texture.

Tips and Techniques

Use a meat thermometer to check doneness - insert it into the thickest part of the breast without touching bone. The vinegar in the seasoning helps tenderize the meat and adds a subtle tang that complements the peppers. If you don’t have hatch peppers, poblano peppers work well too.

Ingredient Substitutions

  • hatch peppers: poblano peppers or 1 whole bell pepper
  • Season All: homemade Cajun seasoning or Tony Chachere's
  • seasoned bread crumbs: panko bread crumbs mixed with Italian seasoning

Equipment Needed

  • roasting rack
  • shallow roasting pan
  • meat thermometer
  • plastic gloves (for handling peppers)

Historical Context

Seasoning under the skin is a technique that became popular in Louisiana cooking as a way to infuse flavor into larger cuts of poultry without relying on heavy sauces or gravies. The bread crumb coating is a practical touch that keeps the meat moist during the long roasting time.