Roasting A Large Turkey Breast: How Long Does It Take?

Roasting a turkey breast is a great alternative to roasting a whole turkey, especially if you're cooking for a smaller group. A 7-pound turkey breast will take approximately 2 hours and 20 minutes to roast, or about 20 minutes per pound. It's important to note that cooking time may vary depending on the thickness of the meat and the accuracy of your oven temperature. The best way to ensure your turkey breast is cooked through is to use a meat thermometer and check that the internal temperature has reached 165°F in the thickest part of the meat.

Thawing a frozen turkey breast

Recommended Method: Refrigerator Thawing

The United States Department of Agriculture (USDA) recommends this method as it is the safest. It ensures the turkey breast thaws at a consistent, safe temperature. Place the frozen turkey breast in its original wrapper on a tray or large plate in the refrigerator (40°F or below). Allow at least one day of thawing for every 4 to 5 pounds of turkey. For example, a 7-pound turkey breast will take about 1.5 to 2 days to thaw. Once thawed, the turkey can be safely stored in the refrigerator for another 1 to 2 days before cooking.

Cold Water Method

This method is faster but requires more attention. Keep the turkey breast in its original wrapping and submerge it in a sink or container filled with cold water. Change the water every 30 minutes to maintain a safe temperature. As a rule of thumb, allow 30 minutes of defrosting time per pound of turkey breast. So, for a 7-pound turkey breast, plan for 3.5 to 4 hours of thawing time. Once thawed using this method, cook the turkey breast immediately.

Microwave Method

Before using this method, check your microwave's owner's manual for instructions on thawing a turkey, including the size of turkey that fits, minutes per pound, and power level. Remove the turkey from its outer wrapping and place it on a microwave-safe dish. Use the defrost function based on weight, allowing about 6 minutes per pound. Rotate and flip the turkey during the process. If the turkey starts to cook, let it rest for a few minutes before resuming. Shield the tips of the wings and drumsticks with foil if they begin to cook too quickly. Once thawed, cook the turkey immediately.

Important Safety Tips

• Never thaw a turkey at room temperature, on the counter, in the garage, or on the back porch.
• Do not use a brown paper grocery bag, plastic garbage bag, or dishwasher to thaw a turkey.
• Avoid thawing in hot or warm water, as this can lead to bacterial growth and "cook" your turkey breast in certain spots.
• Do not thaw a turkey breast in the microwave if you want to avoid cooked and defrosted spots.

Preparing the turkey for roasting

Thaw the Turkey:

If your turkey is frozen, it is essential to thaw it before roasting. Place the turkey in the refrigerator, allowing approximately 24 hours of thawing time for every 5 pounds of turkey. For a 7-pound turkey breast, you will need about 1 to 2 days to thaw completely. Alternatively, for quicker thawing, you can use the cold-water bath method by submerging the turkey in cold water and changing the water every 30 minutes until it is fully thawed.

Remove Packaging and Giblets:

Once the turkey is thawed, take it out of its packaging. Remove any plastic, pop-up thermometer, neck, and the bag of giblets (usually found in the body and neck cavities). You can discard these or save them for making gravy.

Dry the Turkey:

Use paper towels to pat the turkey dry. Be sure to dry both the inside and outside of the turkey. This step is important as it helps the skin crisp up during roasting.

Season the Turkey:

Place the turkey on a roasting rack set inside a roasting pan. Season the cavity of the turkey with salt and pepper, or any other spices and herbs of your choice. You can also stuff the cavity with quartered lemon, onion, apple, and herbs for added flavour.

Prepare the Herb Butter:

In a small bowl, combine softened butter with your choice of garlic, salt, pepper, and fresh herbs such as rosemary, thyme, or sage. You can also add other ingredients like chopped onions or citrus zest to the herb butter.

Loosen the Skin:

Gently loosen the skin of the turkey breast using your fingers. This can be done by carefully sliding your fingers between the skin and the meat, starting at the neck end and working your way down. Be careful not to tear the skin.

Apply the Herb Butter:

Take a spoonful of the herb butter and smear it under the skin of the turkey breast, spreading it over both sides. Then, use a basting brush to generously apply the remaining herb butter to the outside of the turkey breast, legs, and wings. Make sure to coat it thoroughly.

Tuck the Wings:

Tuck the wings of the turkey underneath the bird. This step helps prevent the wings from burning and ensures that the turkey sits flatter in the roasting pan.

Preheat the Oven:

Adjust your oven rack so that the turkey will sit in the centre of the oven. Preheat your oven to the desired temperature, typically between 325°F to 375°F.

Your 7-pound turkey breast is now ready for roasting! Follow the roasting instructions specific to your recipe, and remember to use a meat thermometer to check that the turkey has reached the recommended internal temperature before removing it from the oven.

Cooking time and temperature

The cooking time for a 7-pound turkey breast will be about 2 hours and 20 minutes, or 140 minutes, roasting at 325°F for about 14-15 minutes per pound. You can also roast it at 350°F for 16-20 minutes per pound.

The cooking time depends on the thickness of the meat. Larger turkey breasts are at the lower end of the "per-pound" range, while smaller breasts are at the longer end. For example, a 5-6 pound turkey breast will take 1 hour and 30 minutes to 1 hour and 45 minutes at 350°F.

It is important to remember that you should cook to a final temperature of 165°F and not by time alone. The turkey breast is done when it reaches an internal temperature of 165°F in the thickest part. This will give you a safe, moist, and tender turkey. Check the temperature with a reliable instant-read thermometer.

You should also remember to let the turkey breast rest after cooking for at least 10-15 minutes before carving. This allows the juices to settle into the meat, making it juicier and more tender.

Checking the turkey is cooked

Checking the Internal Temperature:

• The most accurate way to check if your turkey is cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the breast, ensuring it doesn't touch the bone.
• For a 7-pound turkey breast, you're aiming for an internal temperature of 165°F. However, you can take the turkey out of the oven when it reaches 160°F, as the temperature will continue to rise as it rests.
• If you don't have a meat thermometer, you can use a fork to pierce the thickest part of the breast and check the juices. If they run clear and are not pink, this is an indication that your turkey is cooked.

Checking the Thigh:

• Another way to check doneness is by inserting the thermometer into the crease where the leg and breast meet. Push it into the center of the meatiest part of the thigh, ensuring it's not touching the bone.
• The internal temperature in this area should also be 160-165°F.

Other Signs of Doneness:

• The texture of the meat is another indication of doneness. Cooked turkey meat will have a tender and soft texture and will give slightly when poked or pressed.
• Additionally, the turkey leg should move easily when twisted gently.
• The skin of the turkey breast should be golden brown when cooked through.

Remember, it's important to check the doneness of your 7-pound turkey breast towards the end of the estimated cooking time, which is approximately 14-20 minutes per pound, or 1.75-2.3 hours in total. Checking too early or opening the oven door too frequently can affect the cooking time and temperature.

Making gravy with the pan juices

A 7-pound turkey breast will take about 2 hours to roast. Now, here is a detailed, step-by-step guide to making gravy with the pan juices:

Step 1: Prepare the Base

Heat 4 cups of turkey broth, chicken broth, or water (or a combination of broth and water) in a saucepan until hot but not boiling. This will be the base of your gravy; you'll later add thickened turkey drippings to it.

Step 2: Deglaze the Pan Drippings

Once your turkey is cooked, carefully lift it from the roasting pan and place it onto a cutting board to rest. Remove as much grease or fat as possible from the pan using a spoon, ladle, or gravy separator. You should have about 1/4 cup of fat. Place the roasting pan over two burners on the stove at medium heat. To deglaze the pan, add 1/2 cup of water or another liquid (wine, turkey stock, or chicken stock). Stir constantly and scrape the bottom of the pan to loosen any browned bits. Pour the liquid from the roasting pan into a measuring cup or directly into the saucepan of hot broth.

Step 3: Make the Roux

Add 1/4 cup of the reserved fat to a saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour. Cook, stirring constantly, until the flour loses its raw smell and the mixture turns golden, about 1 minute. Cooking the flour enhances the thickening power of the roux and adds color and a nutty flavor to the gravy.

Step 4: Combine the Base and the Roux

Whisk the hot broth and pan drippings into the roux and simmer over medium heat, stirring frequently, until thickened, about 5 minutes.

Step 5: Season the Gravy

Season the gravy to taste with salt and pepper. Transfer to a warmed gravy boat or serving bowl and garnish with freshly chopped sage. You can also experiment with other herbs and spices, such as a pinch of cloves, a sprinkle of thyme, or a touch of mace.

Tips for Perfect Gravy

• The trick to avoiding lumps is to cook equal parts flour with a fat, such as clarified butter, vegetable oil, or grease. This mixture is known as a roux. As a general rule, 1/2 cup of roux will thicken 4 cups of gravy.
• Any type of liquid can be added to a roux to make gravy, including the broth or drippings from beef, pork, or chicken.
• If you're roasting a turkey, use the drippings from the roasting pan and turkey broth to make the gravy.
• You can also make gravy without drippings by using broth or bouillon.

Frequently asked questions