Cajun Turkey Breast Recipe

Preheat oven to 350°. This is a two person job - one person working the meat, the other sprinkling the spices. Place the turkey in a roasting pan and pat dry with paper towels. Generously coat the skin with the spice mix and rub into the skin until just about the color of the spice. Sprinkle some spice into the cavity. Add a small amount of black pepper to the skin, rubbing it in until there are black specks on the now reddish skin. Pat salt into the skin, just about coating it. This will soften the color up significantly; add salt to the cavity. (Don't add pepper to the cavity unless you want a "hotter" flavor.) Coat the skin with a spray of the canola oil. Cover the turkey with aluminum foil by making a tent with two pieces. Don't allow the foil to touch the turkey. Let the turkey rest for 30 minutes to an hour prior to cooking. (This can be done ahead of time and let the turkey marinate with the seasonings, but no more than a day.) Place in the oven, and cook 25 - 30 minutes per pound. With 1 hour of cook time remaining, remove the tent from the turkey to allow the skin to cook. Once time is up, check with a meat thermometer to verify that it is thoroughly cooked. Let the turkey rest 5 minutes before slicing.

*There are so many different Cajun spices out there, but in my searching I found this to be one of the best. There are three flavors, and I just get the regular.