How Long to Cook a 7.5 Pound Turkey Breast for Juicy, Tender Perfection

Cooking a turkey breast can seem intimidating but it doesn’t have to be. With the right technique a 7.5 pound turkey breast can turn out moist, flavorful and delicious. Here’s everything you need to know to cook a 7.5 pound turkey breast to perfection.

Choosing and Preparing the Turkey Breast

When choosing a turkey breast for roasting, look for one that is 7.5 pounds or under. Larger breasts can be difficult to cook evenly. Opt for a high quality turkey breast with the skin still on and the bones in for maximum flavor and juiciness.

Be sure to remove the turkey breast from packaging and pat dry thoroughly with paper towels before cooking. This helps ensure crisp golden skin. Avoid washing the turkey as this can cause splashing which spreads bacteria around your kitchen.

Plan to thaw frozen turkey breasts for at least 24 hours in the refrigerator before roasting. This slow thawing helps maintain juiciness.

Determining Cook Time

The total cook time for a 7.5 pound bone-in, skin-on turkey breast is approximately 2 1/2 to 3 hours. As a general rule, turkey breasts should be roasted for 15-20 minutes per pound at 325°F. Here is a cooking time estimate based on turkey breast size:

• 4-6 lbs: 1 1⁄2 – 2 1⁄2 hours
• 6-8 lbs: 2 1⁄4 – 3 1⁄2 hours
• 8-12 lbs: 2 3⁄4 – 5 hours
• 12-14 lbs: 4-6 hours

These times are for an unstuffed turkey breast. Stuffing the breast is not recommended for food safety and can increase cook time.

Getting the Skin Crispy

Crispy, golden turkey skin is one of the best parts of a roasted turkey breast. To maximize crispiness:

• Coat the skin evenly in olive oil or melted butter before cooking, This helps the skin brown and crisp,

• Cook the turkey breast uncovered for the entire time. Covering with foil prevents the skin from crisping.

• Increase the oven temperature to 400°F for the last 30-60 minutes of cooking time. The higher heat helps render fat from the skin.

• Optionally broil the turkey breast for 2-5 minutes at the very end to crispen the skin. Watch carefully to avoid burning.

Keeping the Meat Juicy

The key to juicy turkey breast meat is avoiding overcooking. Monitor the internal temperature and remove from the oven when done:

• Use an instant-read meat thermometer to check temperature. Insert into the thickest part of the breast, avoiding bone.

• Cook until the breast reaches an internal temperature of 165°F. This ensures it is cooked through without drying out.

• Allow the turkey to rest 15-30 minutes before carving to let juices redistribute. The temperature will rise 5-10 degrees during this time.

Adding broth or stock to the roasting pan will help keep the meat moist. Basting the turkey breast frequently with pan juices also helps prevent drying out.

Seasoning for Delicious Flavor

For the best flavor, coat the turkey breast with an herb rub before cooking. Try a simple blend of:

• 1 tablespoon olive oil
• 1 1⁄2 teaspoons kosher salt
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1⁄2 teaspoon ground black pepper

Sliding herb butter under the skin also adds nice flavor. Or put garlic cloves, onions, celery and fresh herbs inside the cavity for aromatics.

Roasting Pan Setup

Use a heavy roasting pan just large enough to fit the turkey breast to promote even cooking. Place the turkey breast on a V-rack inside the pan to elevate it out of the drippings. Add 1 cup of chicken or turkey stock to the bottom of the pan to baste the meat during roasting.

Monitoring Doneness

It’s important to check the turkey breast frequently as it roasts to ensure proper doneness. Here are some tips:

• Set a timer to remember to baste and check temperature. Baste with pan juices every 30 minutes.

• Insert an instant read thermometer into the thickest part of the breast to check temperature.

• Check the temperature about 30 minutes before the estimated finish time. If under 160°F, continue roasting and check again in 15 minutes.

• The turkey breast is done when it reaches an internal temperature of 165°F. If overcooked, the meat will be dry.

Letting the Turkey Breast Rest

Letting the roasted turkey breast rest after cooking is a crucial step to ensure tender, juicy meat. Here’s how:

• Once the turkey reaches 165°F, remove it from the oven and transfer to a cutting board or platter.

• Tent loosely with aluminum foil and let rest for 15-30 minutes.

• This resting time allows juices to be reabsorbed back into the meat.

• Carve the turkey breast after the resting time. The meat will be much juicier and more tender.

Serving Suggestions

A roasted 7.5 pound turkey breast will provide ample meat for dinner along with leftovers. Take advantage by:

• Carving half the turkey breast and serving it warm initially.

• Slicing the remaining meat to use in sandwiches, soups, casseroles and other recipes.

• Pair with classic Thanksgiving sides like mashed potatoes, stuffing, and roasted vegetables.

• Garnish with fresh herbs like sage, rosemary or thyme.