Switch things up with a Cajun-Brined Stuffed Turkey Breast! This Cajun-brined turkey breast is moist and tender and perfect for Thanksgiving.
What You Need
Original recipe yields 10 servings
2 Tbsp. each kosher salt and sugar
1/4 cup Cajun seasoning, divided
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 qt. plus 1/2 cup water, divided
1 fresh or thawed frozen boneless turkey breast (3 lb.)
2 Tbsp. butter
1/2 cup chopped onions
1-1/2 cups STOVE TOP Cornbread Stuffing Mix
1/4 cup each dried cranberries and chopped PLANTERS Pecans
1 Tbsp. chopped fresh sage
1 egg, beaten
5 slices OSCAR MAYER Bacon, cut in half
Add To Shopping List
Let's Make It
Whisk salt, sugar, 1 Tbsp. Cajun seasoning, Worcestershire sauce and 1 qt. water in large bowl until blended.
Remove and discard skin from turkey breast; place turkey in prepared brine. Refrigerate 1 hour.
Meanwhile, melt butter in medium skillet on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Spoon into separate large bowl. Add stuffing mix, cranberries, nuts, sage, egg, remaining water and 1 Tbsp. of the remaining Cajun seasoning; mix well.
Heat oven to 350°F. Remove turkey from brine; pat dry with paper towels. Use sharp knife to make lengthwise cut in bottom of turkey breast, being careful to not cut through to opposite side of breast. Open breast, then place, upside down, on plastic wrap-covered work surface; cover with additional sheet of plastic wrap. Pound to 1/2-inch thickness. Remove and discard top sheet of plastic wrap.
Sprinkle 1 Tbsp. of the remaining Cajun seasoning over turkey; cover with stuffing mixture to within 1/2 inch of edges, spreading to form even layer of stuffing. Starting at one long side, roll up turkey tightly, pulling plastic wrap away from turkey as it is rolled.
Rub remaining Cajun seasoning onto top and side of turkey roll; top with bacon, placing in single layer over roll-up. Use butchers twine to tie roll-up closed, placing knots about 2 inches apart. Place, seam side down, on rimmed baking sheet sprayed with cooking spray.
Bake 1 to 1-1/4 hours or until turkey is done (165°F). Remove turkey from oven; cover loosely with foil. Let stand 15 min. before cutting into 10 slices to serve.
How to Perfectly Cook the Turkey
To avoid over or undercooking the turkey roll-up, use a digital oven-safe thermometer with a probe. Insert the end of the probe into center of turkey roll-up before placing in oven and baking as directed. The digital display outside the oven will let you check the internal temperature of the turkey as it bakes. Set the alarm for the recommended baking temperature so the thermometer will beep to let you know when the turkey is done.
How to Use the Remaining Dry Stuffing Mix
Store the remaining stuffing mix in airtight container at room temperature. Use to prepare stuffing as directed on package, reducing the water to 3/4 cup and butter to 2 Tbsp.
To make rolling the turkey breast easier, use bottom sheet of plastic wrap to help start rolling up the turkey breast as directed, pulling the plastic wrap away from the turkey as it is rolled up.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.