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Cajun Turkey Breast

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Makes about 8 servings


½ pound unsalted butter
⅓ cup small diced onions
2 tablespoons small diced jalapeño
3 cloves garlic
4 tablespoons Chef Paul Prudhomme’s Vegetable Magic®, in all
2 tablespoons Magic Louisiana Red Pepper Marinade
2 tablespoons Worcestershire sauce
1 cup unsalted chicken stock
¼ cup canola oil
1 (4-5 pound) bone-in turkey breast

1 cup unsalted chicken stock
½ cup medium diced onion
⅓ cup medium diced celery
⅓ cup medium diced carrots
1 tablespoon minced garlic
1 bay leaf

How To Prepare

MARINADE: In a 2-quart non-stick sauce pot, add the butter, onions, jalapeño, garlic cloves, and 2 tablespoons Chef Paul Prudhomme’s Vegetable Magic®. Heat over medium low, stirring often until butter is melted, then reduce heat to low and simmer for 7 to 8 minutes. Increase to high heat and add remaining ingredients. Mix well and bring to a boil. Reduce heat to medium low and cook for 15 to 20 minutes. Remove from heat and pour butter marinade through a fine mesh strainer (you should have about 1½ cups). Set aside to cool to room temperature.

Whisk until well combined and emulsified. Reserve 1 tablespoon of the marinade. Carefully run your fingers under the skin to loosen it from the breast. Using a meat injector, pump the butter marinade into both breasts, being careful not to puncture the skin. When all the marinade has been injected, season under the skin with ½ tablespoon of Vegetable Magic® and rub well to evenly spread the seasoning. Using the reserved tablespoon of marinade, coat the outside skin, then sprinkle with the remaining Vegetable Magic®. Place in a large bowl, cover, and marinate in refrigerator overnight.

AIR FRYER: Using a 10 quart or large air fryer, preheat air fryer to 350°F.

Place turkey breast on shelf or in basket and cook for 30 minutes. Turn turkey breast over and cook another 30 to 35 minutes, or until internal temperature is 165°F.

Remove from air fryer and let rest for 15 to 20 minutes, slice and serve.

INSTAPOT: Add chicken stock, onions, celery, carrots, minced garlic, and bay leaf to the liner of the cooker. Place the trivet over the vegetables, then place the turkey on top of the trivet. Place lid on top of cooker and slide to lock, with steam vent sealed. Set on high pressure for 35 minutes.

When done, turn the cooker off and let the pressure release naturally. Preheat oven to 425°F. Once unit has fully depressurized, carefully open the lid, remove the turkey breast and place on a lined sheet pan with a wire rack (skin side up). Let rest for a few minutes.

Strain the stock from the cooker through a fine mesh strainer and set aside to use for a turkey gravy or cool and refrigerate for other use.

Place turkey in the oven and cook for 15 to 20 minutes, or until the skin is golden brown. Remove the turkey from the oven and let rest for 20 minutes.

GRAVY: While turkey is resting, skim and discard all but 3 tablespoons of the fat that has separated from the reserved stock.

Add the 3 tablespoons of fat (or butter) to a sauté pan and whisk 3 tablespoons of flour into it. Heat on medium low, stirring constantly, until the flour starts to cook down, then whisk in the turkey stock a little at a time, until fully incorporated. Cook for 12 to 15 minutes or to desired thickness, then remove from heat. Carve the turkey and serve with the gravy.

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