Cajun Roast Turkey Breast With Gluten Free Gravy
Let the highly seasoned marinade and butter rub do most of the work for you this Thanksgiving. Make this Cajun Roast Turkey Breast With Gluten Free Gravy for a memorable holiday meal. Or make it for yourself, and section and freeze leftovers for salads, soups, and sandwiches.
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Servings: 6
Ingredients
- 1 6 to 7 pound bone-in turkey breast
- For the Cajun Turkey Breast Marinade
- 8 cups gluten free chicken broth or turkey broth
- 1 large onion, cubed
- 1 large green bell pepper, seeded and cubed
- 3 celery stalks with leaves, rough chopped
- 4 garlic cloves
- 2 teaspoon dried parsley leaves
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 2 heaping teaspoons Tabasco
- ⅓ cup salt
- 6 whole black peppercorns
- ½ cup apple cider vinegar
- For the Butter Rub
- 1 stick butter, softened
- 1 teaspoon Tabasco
- ¼ teaspoon gluten free liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon parsley flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- For the Gluten Free Gravy
- 1 tablespoons tapioca starch
- ¼ cup cold water
Instructions
- Pour onion, bell pepper, celery, garlic, and parsley into food processor. Pulse til incorporated. Add paprika, brown sugar, and Tabasco to processor. Pulse again until well-combined.
- Pour chicken broth in large bowl with fitted lid. Add seasoning mixture from blender, and stir until combined.
- Submerge one half of the turkey breast in the marinade. Cover, and refrigerate for 24 hours. Flip the breast over in the marinade after 12 hours, if possible.
- Preheat oven to 300 degrees F.
- Remove bowl from refrigerator. Turn turkey breast over, and let come to room temperature for about 30 minutes.
- Carefully remove turkey breast from marinade. Shake off excess marinade, and lay in a colander for a few minutes until most of the marinade is released from the bid. Discard marinade in bowl.
- Set a small baking rack inside of a large cast iron Dutch oven. Place the turkey breast on top of the rack.
- Stir the seasoned butter rub ingredients in a bowl until incorporated. Use your hands to massage the rub into the turkey breast.
- Cover the turkey with a loose aluminum foil tent. Roast turkey for 3 to 3 ½ hours, or until a digital thermometer inserted deep with the breast reads 165 degrees F. Remove foil tent. If desired, make another butter rub, and use a basting brush to baste the uncovered bird during the last 30 minutes of cooking time.
- When the turkey is ready, remove from oven. Then, let rest 30 minutes.
- If you have pan drippings, place them over a medium high fire. Mix the tapioca starch and water together to make a slurry. Pour the slurry into the roast turkey pan drippings, and stir until incorporated. Bring to a boil, stirring often until the mixture smooths out.
- Remove from heat.
- Let stand 5 minutes. Serve gluten free gravy over Cajun roasted turkey breast, if desired.
Notes
PLEASE make sure that you buy a clearly marked gluten free turkey breast that says 'No water added' on the package. If you buy a water added turkey breast, you will end up with cups of water at the bottom of the Dutch oven that you cannot use to make gravy. The turkey meat will still be tender, but you won't have any gravy.
Check the bird after 1 hour. If no pan drippings are at the bottom of the Dutch oven, add 1 cup of gluten free chicken broth or turkey broth to the bottom of the pot.
Keep checking the liquid levels at the bottom of the pot, ensuring that their is enough liquid at the bottom of the Dutch oven to prevent the turkey from burning (or starting an oven fire.) This is EXTREMELY important, so please set multiple timers to go off throughout the cooking process.
If you don't have pan drippings at the end of the cooking process, use the gluten free turkey gravy packet that usually comes with the gluten free turkey breasts. Contact the company directly if you have any doubt that the included turkey packet may not be gluten ree.
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