How to Roast a Juicy, Tender 7 Pound Turkey Breast

A boneless turkey breast in the 7 pound range makes an easy and delicious entrée to feed a crowd But to get the best results when cooking a sizeable 7 pound turkey breast, following some key tips will ensure it turns out moist, flavorful and cooked to perfection.

Learn the best way to thaw, prep roast and check for doneness when cooking a hefty boneless turkey breast.

Why Cook a 7 Pound Turkey Breast?

There are several advantages to preparing a large turkey breast over a whole bird

• Quick cooking – It will roast more rapidly than a 15 lb turkey, usually around 2 – 2 1/2 hours.

• Easy carving – No bones to maneuver around. Just slice and serve.

• Portion control – Get a specific amount of meat for your gathering vs. leftovers.

• Lean and versatile – Use it for entrees, sandwiches, salads, and more.

A sizable 7 pound breast gives you plenty of tender white meat without the longer roasting time of a full turkey.

Thawing a Large Frozen Turkey Breast

For food safety, turkey breasts should always be thawed fully before cooking. Here are some thawing guidelines for a frozen 7 lb breast:

• Place in the refrigerator 24 hours for every 1 lb. So a 7 lb breast needs about 7 days thawed in the fridge.

• To thaw more rapidly, keep breast wrapped and submerge in cold water. Change water every 30 minutes until thawed.

• Microwave defrost works well too. Check often and allow standing time to ensure it’s fully thawed internally.

Once thawed, cook within 1-2 days for best quality. Never leave turkey breasts out at room temperature to thaw.

Trussing a Turkey Breast

Trussing is a good idea for large turkey breasts to help them hold their shape evenly during roasting. Here’s how:

• Lay breast skin-side down and tie legs together with kitchen string.

• Flip over and tie string around the breast to keep it compact.

• Loop string under legs and cross over breast a few times, cinching in sides.

Trussing leads to more even cooking and better presentation when you carve and serve.

Seasoning a Turkey Breast

For delicious flavor, try these seasoning techniques:

• Dry brining – Rub kosher salt and aromatics into breast 1-2 days before cooking.

• Wet brining – Soak breast in a saltwater solution 4-12 hours before roasting.

• Herb rub – Coat with olive oil, salt, pepper and minced herbs like rosemary, thyme or sage.

• Aromatic paste – Loosen skin and stuff a flavor paste of herbs, garlic, citrus zest, etc under the skin.

• Baste while roasting – Use broth, melted butter, maple syrup or fruit glazes to keep breast moist.

How Long to Cook a 7 Pound Turkey Breast

The general roasting time guideline for a 7 lb boneless turkey breast is:

• Oven: Approximately 20 minutes per pound at 325°F.

So for a 7 lb breast, start checking after 140 minutes in a 325°F oven. Cook to an internal temperature of 165°F.

Always rely on a meat thermometer for doneness, as oven temperatures can vary. Let rest 15 minutes before slicing into thick juicy cuts.

Checking for Doneness

It’s crucial to use an instant read thermometer to assess doneness and ensure food safety. Look for:

• Internal temp of 165°F in thickest part

• Golden browned, crispy skin

• Meat pulls away from bones easily

• Juices run clear when pierced with a fork

Do not eat turkey cooked below 165°F, as bacteria could remain active. Let rest at least 10-15 minutes before carving.

Roasting Pan Options

Choose a pan for good air flow and even browning:

• Sheet pan – Use a wire rack for air circulation. Add some broth or water to the pan.

• Roasting pan – Look for at least 2-inch sides to catch drippings for gravy.

• Enameled cast iron – Heats evenly and makes a beautiful presentation.

Avoid anything too snug, which could hinder browning as the breast cooks and shrinks slightly.

Basting and Gravy

Basting adds flavor and moisture. Baste every 30 minutes with:

• Melted butter or olive oil

• Chicken or turkey broth

• Apple cider or fruit juices

• Maple syrup, honey, or brown sugar dissolved in broth

Make gravy from the drippings by simmering them with flour or cornstarch to thicken.

Let Turkey Breast Rest Before Carving

Never slice into turkey right out of the oven. Letting it rest allows juices to redistribute so they don’t run out when you cut into it.

After removing turkey from oven, tent loosely with foil and let stand 15-20 minutes before carving. The temperature will continue rising about 5°F during the rest time.

Carving turkey Breast

A boneless turkey breast makes carving simple. Here’s how:

• Place breast on cutting board with thickest part of breast closest to you.

• With a sharp knife, slice down through the thickest section of the breast vertically.

• Cut down along one side of the breast, separating the half.

• Slice each section crosswise into medallions.

• Arrange slices on a platter with natural juices from the carving board.

Now you’re ready to serve this delicious and beautiful main dish!

Safely Storing Leftover Turkey

Proper storage prevents bacteria growth, keeping cooked turkey safe for 3-4 days:

• Allow turkey to cool at room temperature up to 2 hours, then refrigerate.

• Store sliced turkey breast in shallow airtight containers.

• Use leftovers within 3-4 days for optimal quality and safety.

• Reheat fully to 165°F before eating again.

Frozen cooked turkey will keep 2-3 months in airtight packaging. Thaw in refrigerator before reheating.

Cook a Flavorful 7 Pound Turkey Breast

When you need to feed a crowd, a 7 pound turkey breast is a great alternative to roasting a whole bird. With the right seasoning, roasting method and ensuring safe internal temperature, you’ll achieve fantastic results.

In around 2 hours, your home will fill with incredible aromas signaling perfectly cooked, juicy turkey. Then it’s time to carve this beautiful roast and enjoy easy but impressive entrées all week long.