- 2 large carrots, peeled and cut into chunks
- 3 celery ribs, cleaned and cut into bite sized pieces
- 1 red onion, sliced
- 1/4-1/2 cup of water
- 1 tbs. of Cajun spice blend
- 1 turkey breast, about 3 pounds, skin on
Heat the oven to 375°F. Put the cut vegetables into a medium size roasting pan. I use a throwaway/ recyclable Alcan cooking pan (size: 12 3/4” x 10 3/8” x 2 1/2”). Add about 1/4 to a 1/2 cup of water, just so the water covers the bottom of the pan, but doesn't cover the vegetables.
Pat dry the turkey breast and place it on top of the vegetables, skin side up. Rub the Cajun spices all over the top and sides of the turkey breast.
Pierce the top of the turkey with a fork and baste occasionally with the pan juices. Roast for 1 to 1 1/2 hours; check for doneness by cutting the thickest part of the meat. When ready, let rest on the counter for about 10 minutes before slicing.