Cajun-Spiced Fried Turkey Breast
Deep-fried turkey is already more delectably moist than its oven-roasted counterpart. Chef Kendra ups the richness and flavor factor even more by injecting a buttery blend of garlic, onion, and Cajun spices into the breasts and letting them marinate overnight before frying. The results are truly *chef’s kiss.* She pairs a hearty portion with tender country-style green beans and creamy mashed potatoes. With its delicious holiday vibes, this meal is perfect for a special occasion—or for savoring some Southern comfort on an ordinary weeknight.
Nutritional facts
Protein
50g
Carbs
33g
Calories
730
Fat
43g
Ingredients
Canola Oil, Chicken Bouillon, Green Beans, Dressing, Italian, Zesty, Spice, Parsley, Dried, Canola and Olive Oil Blend, Butter, Cajun Spice, Onion Powder, Garlic Powder, Heavy Cream, Onion, Turkey, Montreal Steak Seasoning, White Vinegar, Yukon Potatoes, Molasses, Red Bell Pepper
Reviews
4.1
Based on 164 reviews
The turkey was very dry. I liked the seasoning, the green beans, and potatoes but turkey breast does so fast. maybe cook it the long way because microwave was not great.
Nicole · 05/13/25
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About Kendra Robinson
A global citizen and a culinary explorer, Chef Kendra Robinson's passion for food was ignited in her grandmother's kitchen, where she witnessed the magic of transforming ingredients into delicious meals. Growing up in a family of exceptional cooks, where both sides boasted culinary prowess, Kendra quickly discovered her own talent.
As the only girl among a brood of brothers, Kendra naturally gravitated towards the kitchen. By the age of nine, she had already conquered her first Thanksgiving dinner, a testament to her early culinary prowess.
Kendra's culinary repertoire is a reflection of her global adventures. From her father, a true farm-to-table enthusiast who grew and prepared every meal for his family, to her grandmother, a celebrated "Best Cook of the City" in Jacksonville, FL, Kendra has been exposed to a wide range of cooking techniques and traditions. Her extensive travels, spanning the globe from Cuba to the Caribbean, Nigeria to Ethiopia, have further enriched her culinary perspective, inspiring her to explore and prepare dishes from diverse cultures.
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