I spotted some boneless turkey breasts at the market. I picked them up and headed home, not quite sure how I would prepare them. My sons requested that I seasoned them well and created Cajun Style Grilled Turkey Breast. I coated them with layers of spices and grilled them to perfection. With crispy skin and succulent turkey, they turned out great. We couldn't believe how deliciously juicy the meat was, and the seasoning was bold and tantalizing. We loved it, and I can't wait to make it again.
Ingredients for Cajun Style Grilled Turkey Breast:
2 boneless turkey breasts
4-5 tablespoons grapeseed oil
Cajun Seasoning:
2 tablespoons paprika
2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 1/2 tablespoons salt
2 teaspoons white pepper
2 teaspoons black pepper
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme
Time-Saving Tip: Prepare the seasoning a few weeks in advance.
Let's see what we need.
We're ready to cook.
Combine the seasoning ingredients.
Coat both sides of the turkey with seasoning and oil.
Place the turkey skin-side down on a heated grill. Turn when the skin is crisp and colored. Turn over and continue grilling until the meat registers 160 degrees when tested with an instant-read thermometer.
It's ready! Cajun Style Grilled Turkey Breast is a snap to prepare and delicious. It's fantastic right off the grill, and leftovers are great for lunch the next day.
Cajun Style Grilled Turkey Breast:
2 boneless turkey breasts
4-5 tablespoons grapeseed oil
Cajun Seasoning:
2 tablespoons paprika
2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 1/2 tablespoons salt
2 teaspoons white pepper
2 teaspoons black pepper
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme
Combine the seasoning ingredients.
Coat both sides of the turkey with seasoning and oil.
Place the turkey skin-side down on a heated grill. Turn when the skin is crisp and colored. Turn over and continue grilling until the meat registers 160 degrees when tested with an instant-read thermometer.
Time-Saving Tip: Prepare the seasoning a few weeks in advance.
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