Cooking turkey breast isn’t nearly as difficult as it sounds. Turkey breast is very tender and has a very good juiciness. Many people will slice it against the grain, while others like to just use their favorite bread crumbs to create the cracking crust on top. When cooking turkey breast, the method of cooking is really the same no matter what you’re cooking it with. You just have to be a little different with the taste.
Letting the turkey breast marinade for at least a day or two. Depending on what you want the marinade to have, let it marinate overnight or for at least a couple of days. If you’re using a wet rub or an all-purpose rub, you’ll apply it the morning of to get it dried within the first half an hour. Just remember that you should only add the Cajun spice mix (or any other flavors if using it) at the last thirty minutes or so of cooking, or else it will start to burn. Personally I prefer to let the meat sit in the marinade overnight, but that’s just because I love my Cajun food, and since I don’t care how it gets cooked, I’d rather have the flavor all along then have to throw some away.
When cooking turkey breast with a pressure cooker, I use a teaspoon of kosher salt for every five pounds of meat, except for the very small piece in the bird (which I only add a pinch of salt to). The small pieces usually do best in brine with a cup of cider vinegar, plus a tablespoon or so of fresh Rosemary, thyme, or oregano. In fact, I like to use all three, especially when cooking whole-bones turkeys.
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