Cajun Turkey Breast with Red Beans and Rice
Serves 6 to 8
Cooking Time 5 to 6 hours on Low
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: For a turkey dinner that feeds a crowd—but not an army—bone-in turkey breast is a
great option. It didn’t require any prep work; we simply added it to the slow cooker
and walked away while the low, gentle heat kept the lean meat tender and moist. To
spice up the mild-tasting turkey, we had Cajun flavors in mind. While we were at it,
we also would create a smoky, spicy side of red beans and rice. To prepare the turkey
breast, we simply seasoned it with salt, pepper, and a generous amount of Cajun seasoning.
Canned kidney beans were convenient, and they cooked through in the same amount of
time as the turkey. We combined the beans with spicy andouille sausage and cooked
them underneath the turkey so that the beans absorbed the rich flavors of the rendered
juices. While the turkey rested, we stirred cooked wild rice into the beans and sausage.
A splash of red wine vinegar and a sprinkling of scallions before serving provided
welcome brightness. You can find precooked wild rice in the pasta aisle of the supermarket.
If the turkey breast’s backbone and wings are still intact, you may need to remove
them to fit the breast in the slow cooker. Check the temperature of the turkey breast
after 5 hours of cooking and continue to monitor until it registers 160 degrees. You
will need an oval slow cooker for this recipe. See the sidebar that follows the recipe.
|
2 |
(15-ounce) cans dark red kidney beans, rinsed |
|
8 |
ounces andouille sausage, halved lengthwise and sliced ¼ inch thick |
|
1 |
tablespoon minced garlic |
|
1 |
(6- to 7-pound) whole bone-in turkey breast, trimmed |
|
1 |
tablespoon Cajun seasoning |
|
|
Salt and pepper |
|
4 |
cups cooked wild rice |
|
6 |
scallions, sliced thin |
|
1 |
tablespoon red wine vinegar |
1. Combine beans, andouille, and garlic in slow cooker. Season turkey with Cajun seasoning, salt, and pepper and nestle, skin side up, into slow cooker. Cover and cook until turkey is tender and registers 160 degrees, 5 to 6 hours on low.
2. Transfer turkey to carving board, tent with aluminum foil, and let rest for 20 minutes. Stir rice into bean mixture, cover, and cook on high until heated through, about 10 minutes. Stir in scallions and vinegar and season with salt, pepper, and extra vinegar to taste. Carve turkey, discarding skin if desired. Serve with beans and rice.