How long to cook 7 lb turkey breast?

How long do you roast a seven-pound turkey breast? – On average, a 7-pound turkey breast requires around 3 hours and 50 minutes to cook. For a more precise approximation, it is preferable to cook the chicken in stages. Initially, ensure the turkey is clean and sexed.

What temperature should a 7-pound turkey breast be cooked to?

Check the temperature of the turkey. The turkey is cooked when the thickest portion of the breast flesh reaches 165 degrees Fahrenheit.

Should I cover my cooked turkey with aluminum foil?

We’ve discovered that roasting a turkey covered in aluminum foil produces significantly juicier meat than roasting it without foil, and we recommend covering only the breast to ensure a uniform cooking time. Some claim that roasting a turkey breast-side down and turning it halfway through accomplishes the same effects as cooking it with the breast wrapped in aluminum foil.

How long should a turkey be kept wrapped in foil?

Approximately Cooking Times for Turkey: – Un-Stuffed Turkey 4 to 8 kg 1-1/2 to 3-1/4 hours eight to twelve pounds 2-3/4 to 3 hours Twelve to fourteen pounds 3.5 to 4 hours 15 to 20 pounds 3.75 to 4.25 hours 18 to 20 pounds four and a half to four and a half hours, twenty to twenty-four pounds 3.5 to 5 hours Stuffed Turkey 8 to 12 kg 3.5 to 4 hours 13 to 15 pounds 3-1/2 to 4 hours between 14 and 18 pounds four to four-and-a-quarter hours 18 to 20 pounds 4.175 to 4.375 hours and 20 to 24 pounds 4.75 to 5.25 hours Taking the Internal Temperature of the Turkey – The USDA has established a universal temperature for chicken safety: 165 degrees F.

• A meat thermometer should be used to determine the interior temperature for reasons of food safety and doneness.
• I prefer and use this sort of cooking and meat thermometer in my cooking.
• I am frequently asked by readers which cooking/meat thermometer I like and use in my cooking and baking.
• I use the Thermapen Thermometer seen in the image on the right.

Simply click the Thermapen Thermometer to read more about this superior thermometer and to purchase one (if you so choose). – Partner Link Place the thermometer in the thickest portion of the thigh, away from the bone, to monitor the turkey’s internal temperature at intervals throughout the cooking process.

• To Take the Breast Temperature, insert the thermometer into the turkey’s neck while holding it parallel to the bird.
• Verify the turkey’s temperature by putting a thermometer through both sides.
• Cleaning Meat Thermometer – After each usage, thoroughly wash the thermometer’s stem with hot, soapy water.
• Pop-Up Thermometer — If your turkey has a “pop-up” temperature indication, it is advised that you also check the internal temperature of the turkey with a meat thermometer in the thickest area of the breast and the innermost section of the thighs.

Typically, pop-up thermometers are not accurate. Temperature of Cooked Turkey and Dressing/Stuffing – The thigh temperature must achieve a minimum of 165 degrees Fahrenheit before being removed from the oven. After stand time, the center of the stuffing should reach 165 degrees Fahrenheit.

Without a meat thermometer, the juices should be clear. Pierce the turkey several times with a fork; the juices should be clear without any hint of pink. NOTE: The traditional method of wriggling the leg to see if it’s loose will give you an idea that the turkey is done, but by the time the leg is genuinely loose, the turkey is tragically overdone.

Checking the internal temperature using a meat thermometer in the thickest portion of the thigh, without touching the bone, is the only accurate method for determining doneness.7. Removing the Turkey From the Oven – After removing the turkey from the oven, tent it with aluminum foil and allow it to rest for 20 to 30 minutes to let the meat to firm up and retain its juices, making it simpler to carve.8.

What temperature should the turkey breast be cooked at?

How to Determine the Temperature of Your Turkey – The USDA advises cooking turkey breast to 165 degrees Fahrenheit (74 degrees Celsius). I love my turkey breast around 150 degrees Fahrenheit (66 degrees Fahrenheit), when it is significantly juicier (particularly if dry brined!).

Is it secure? So, here’s the deal: Generally, food safety industry regulations are largely intended to be simple to comprehend at the sacrifice of precision. The guidelines are designed so that any chef, regardless of skill level, can comply with them, and so that health officials may readily enforce them.

Bacteria are surprisingly complicated for single-celled creatures, and contrary to what any ServSafe chart may have you think, they refuse to be classified as a step function. In conclusion, food safety is dependent on both temperature and time. The USDA is primarily interested in a relative decrease of bacteria by 7.0 log 10 units.

How should a turkey breast be cooked, up or down?

The United States Department of Agriculture recommends roasting a whole turkey with the breast side up for the duration of the cooking process. Turning a huge, hot chicken may be risky, and it is very simple to rip the skin, resulting in a less appetizing final product.

How can you cook a turkey breast without drying it out?

Additional steps for preparing PERFECTLY roasted Cajun turkey breast – I used a turkey breast with the drumette still attached. This really makes the turkey breast seem like a huge leg roast! This style is also known as the Frenched breast cut. You may request that your butcher prepare this cut. However, various turkey breast slices may be substituted.

1. A boneless, skin-on turkey breast with the drumette (still called a Frenched breast cut).
2. A boneless, skin-on turkey breast sans the drumette.
3. Turkey crown – i.e., both skin-on and bone-in turkey breasts (may take longer to cook)
4. Rolled skin-on, boneless turkey breast (prepared cuts you can buy from the supermarket).
5. roulade of skin-on, boneless turkey breast

• Since the size of turkey breasts might vary, it is essential to use the internal temperature to ensure that your turkey breast is correctly cooked and safe to eat. The turkey breast seen in this post was rather tiny, weighing around 3 pounds.
• I prefer to roast the turkey breast on a wire rack placed over a pan containing liquid. The steam produced by this liquid keeps the turkey breast moist. I prefer to use a savory liquid, such as stock with butter or oil, or even white wine on occasion, for this reason. Due to the passage of air and moisture, the steam enables the meat to cook evenly and prevents the turkey breast from becoming overly mushy.
• While cooking, covering the turkey breast with aluminum foil protects it from overcooking and drying out. This eliminates the need to continue basting the turkey breast while it cooks.
• A cooking thermometer is an absolute must! Considering how affordable they are, it makes perfect sense to possess one for assured results. Next to mixing spoons and pots, my temperature probe is the most utilized cooking gadget in my home. A cooking thermometer will expand your culinary horizons while ensuring excellent outcomes for common foods such as steak, various roasts, seafood, and even confections like marshmallow. It is such a useful item to have in the kitchen, and I suggest it highly!
• Under the grill or broiler, caramelize the skin until it is golden brown. Allowing the roasted turkey breast to cool before broiling the skin is my preference. When the turkey breast has sufficiently cooled, caramelizing the skin under the broiler will not cause the flesh to become dry. And since this is the very last step before to preparing the oven-roasted turkey breast for Thanksgiving, I am confident that the turkey breast will be wonderfully warm and flavorful with a caramelized, crispy exterior when I am ready to serve it.

This Cajun-roasted turkey breast will feed 2 people quite generously, but with all the Thanksgiving side dishes you prepare, it will easily serve 4 people. This slow-roasted turkey breast is certain to be a success at your Thanksgiving meal! And it creates the best leftovers, which you can use to make these delicious croque madame sandwiches for brunch the next day using turkey slices.

• If you enjoy slow-roasted turkey, try this roast turkey breast or, for something a bit fancier, the slow-roasted turkey roulade.
• If you possess a sous vide, you can prepare the juiciest turkey roast by following this sous vide turkey roulade recipe. In a sous vide, the turkey is cooked at a lower temperature for a longer period of time, resulting in a more succulent turkey roast.
• like turkey breast cooked slowly instead? Then keep watch for an upcoming recipe for a fantastic slow-cooked turkey breast roast.

If you like this oven roasted turkey breast (Cajun roasted turkey breast) dish, don’t forget to sign up for new (and free) recipes by entering your email address in the sidebar (and have all these recipes delivered directly to your inbox), so you don’t miss a thing. I am also available on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE, and GOOGLE-PLUS.

How long does it take to roast a 7-pound turkey?

Stuffed versus Unstuffed? The standard cooking time for a big chicken is around 20 minutes per pound. However, these cooking durations vary depending on whether you begin with a filled or unstuffed turkey. A filled turkey may require up to 30 minutes additional cooking time than an unstuffed bird.

1. In addition to determining the temperature of the turkey, you must also determine the temperature of the stuffing.
2. For food safety, the center of the stuffing within the bird (or in a separate baking dish) must achieve 165 degrees Fahrenheit.
3. For an unstuffed turkey, insert the meat thermometer into the thickest portion of the thigh without touching the bone.

Cook the turkey until the thermometer registers 165 degrees Fahrenheit.

How long does 7 pound turkey take to cook?

Stuffed versus Unstuffed? The standard cooking time for a big chicken is around 20 minutes per pound. However, these cooking durations vary depending on whether you begin with a filled or unstuffed turkey. A filled turkey may require up to 30 minutes additional cooking time than an unstuffed bird.

• In addition to determining the temperature of the turkey, you must also determine the temperature of the stuffing.
• For food safety, the center of the stuffing within the bird (or in a separate baking dish) must achieve 165 degrees Fahrenheit.
• For an unstuffed turkey, insert the meat thermometer into the thickest portion of the thigh without touching the bone.

Cook the turkey until the thermometer registers 165 degrees Fahrenheit.

How long do you roast a 7-pound turkey at 350 degrees?

We recommend cooking an unstuffed turkey at 350 degrees Fahrenheit for 13 minutes per pound.

How long should a 6.8-pound turkey breast be cooked?

Oven-Roasted Turkey Breast – The only recipe you need to prepare a succulent, flavorful bone-in turkey breast with a flawlessly crisp skin. The gravy is easy and delicious! Prep Time 15 minutes Two hours of cooking Total Time: 2 hours and fifteen minutes Course Main Course Cuisine American Portion Size Calories for 6 people: 918 kcal 7-pound breast of bone-in, skin-on turkey 3 Tablespoons olive oil ▢ 3/4 tsp paprika plus 2 tsp fresh poultry herb mixture Sage, rosemary, and thyme 1 tsp salt ▢ 1/2 tsp powdered black pepper ▢ 2 cups chicken stock 1 medium onion sliced into thick pieces Four garlic cloves 2 celery ribs Heat oven to 425 degrees Fahrenheit.

Make ready your roasting pan. In a small bowl or measuring cup, combine the olive oil, paprika, herb blend, and salt and pepper. Wash the breast of turkey and remove the gravy pocket. Rinse, then pat dry. The turkey breast is brushed with olive oil mixture. Place one chopped stalk of celery, two minced cloves of garlic, and half of the onion into the turkey.

Simple Oven Roasted Turkey Breast

Place leftover vegetables around the chicken breast. Add stock to the pan’s bottom. In the oven, roast the turkey for 20 minutes per pound. My 7-pound turkey breast was cooked for 140 minutes (2 hours and 20 minutes). Baste the turkey breast every 20 minutes or so with pan juices.

1. If you like crispier skin, broil the turkey at 440 degrees Fahrenheit.
2. Observe the turkey as it broils until the skin is brown and crispy.
3. It may be necessary to rotate the pan during broiling.
4. To create the gravy, strain the pan drippings to collect the onions and garlic.
5. Additionally, you may squeeze them through it to extract all of the flavor into the gravy.

Two cups of the liquid should be measured out and placed in a pot. Whisk in a combination of 2 tablespoons of cornstarch and 1/4 cup of cold water. Bring the mixture to a boil, then simmer until it becomes thick. To thoroughly defrost a frozen turkey breast, you must remove it from the freezer at least 24 hours before cooking.