How Long to Cook a 7-Pound Turkey Breast

A 7-pound turkey breast usually takes about 2½ to 3 hours to roast at 325°F (163°C), depending on its shape and whether it has a bone. This simple herb-butter version is roasted uncovered until a thermometer reads 165°F (74°C), then rested so it stays juicy and is easy to carve.

Ingredients

1 fully thawed, bone-in, skin-on turkey breast, about 7 lb (3.2 kg)
4 tbsp unsalted butter, softened, ½ cup (113 g)
2 tsp fine sea salt (10 g)
1 tsp freshly ground black pepper (2 g)
1 tbsp chopped fresh rosemary (3 g)
1 tbsp chopped fresh thyme leaves (3 g)
3 garlic cloves, finely grated or minced (about 9 g)
1 medium lemon, halved (about 120 g)
1 medium yellow onion, quartered (about 150 g)
1 cup low-sodium chicken broth (240 ml)

Instructions

Thaw and prepare the turkey. Make sure the breast is fully thawed before roasting; a still-frozen center makes the cooking time unpredictable. Remove the packaging and any neck or giblets tucked inside, then pat the skin and cavity dry with paper towels. Do not rinse raw poultry, since splashes can spread raw juices around the sink. Set the oven rack in the lower-middle position and heat the oven to 325°F (163°C).
Season the butter. In a small bowl, mix the softened butter with the salt, pepper, rosemary, thyme, and garlic. Carefully loosen the skin over the breast meat with your fingers, taking care not to tear it. Spread about two-thirds of the butter mixture under the skin, distributing it over both sides of the breast. Rub the remaining butter over the outside. If the butter is too firm to spread, let it soften briefly; do not melt it, because melted butter runs off the skin more easily.
Set up the roasting pan. Put the onion quarters and lemon halves in the bottom of a roasting pan. Set a rack over them, if you have one, and place the turkey breast on the rack skin-side up. If there is no rack, rest the breast directly on the onion pieces so air can circulate underneath as much as possible. Pour the broth into the pan, not over the seasoned skin. The broth helps keep the pan drippings from scorching; it does not need to cover the vegetables or turkey.
Roast until safely cooked. Roast uncovered at 325°F (163°C). For a 7-pound breast, plan on about 2½ to 3 hours, but treat that as an estimate rather than a guarantee. Begin checking the temperature at about 2 hours 15 minutes, then check every 15 minutes. Insert an instant-read thermometer into the thickest part of the breast without touching the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); confirm that temperature in the thickest area before taking the turkey out. If it has not reached 165°F (74°C), return it to the oven and check again shortly.
Protect the skin if needed. If the top is browning deeply before the center is cooked, lay a loose piece of foil over the breast and continue roasting. Avoid wrapping it tightly, which traps steam and softens the skin. Do not rely on skin color, clear juices, or the pop-up timer alone to determine doneness; the thermometer reading is the reliable check.
Rest, then carve. Transfer the cooked breast to a cutting board and rest it for 20 minutes before carving. Resting gives the juices time to settle and makes slicing easier. If you want to make gravy, carefully pour the pan drippings into a measuring cup while the turkey rests and skim off excess fat. Remove the breast meat from the bone, then slice across the grain into portions. Serve with a little warm pan juice if desired.

Tips

Use the clock to plan, not to decide doneness. Turkey breast shape, starting temperature, oven accuracy, and pan material all affect the timing. A probe thermometer that can stay in the meat is useful, but verify the thickest area with an instant-read thermometer before serving.
Keep the skin dry. Patting the turkey dry helps it brown. If you have time, you can salt the uncovered turkey in the refrigerator for several hours before roasting, but this is optional; keep raw poultry refrigerated and apply the butter and herbs just before cooking.
Make simple substitutions. Use olive oil instead of butter for a dairy-free option; it will still help the herbs adhere, though the flavor and browning will differ. If fresh rosemary or thyme is unavailable, use 1 tsp dried rosemary and 1 tsp dried thyme (about 1 g each) in place of the fresh herbs.
Do not carve immediately. Skipping the 20-minute rest lets more juice run onto the board. Use that resting time to finish side dishes or make gravy, while keeping the turkey loosely tented rather than sealed under foil.

Serving Suggestions

Serve the sliced turkey breast with mashed potatoes, roasted vegetables, stuffing, or a green salad. The mild herb-and-garlic seasoning works with classic holiday sides, but the recipe is just as suitable for a smaller Sunday dinner. Spoon pan juices over the slices at the table, or serve a simple gravy made from the drippings alongside them. For a balanced platter, add something bright and tart, such as cranberry sauce, lemony greens, or a crisp apple salad.

One 7-pound bone-in breast typically provides about eight servings, though the yield depends on the size of the bone and how generously you slice. If serving a larger group, plan on additional side dishes or another turkey breast rather than cutting the portions extremely thin. Leftover slices are also convenient for sandwiches and grain bowls the next day.

Variations

Lemon and herb: Keep the recipe as written, or add 1 tsp finely grated lemon zest (about 2 g) to the butter. The zest gives the skin a fresher citrus aroma; avoid adding too much juice to the butter because it can make the mixture harder to spread. The lemon halves in the pan are mainly for fragrance and are not a substitute for checking the turkey’s temperature.

Smoky paprika: Mix 1 tsp smoked paprika (2 g) into the butter and leave out the rosemary if you prefer a simpler flavor. The result is more savory and lightly smoky, with a warmer color on the skin. Paprika can darken quickly, so tent loosely with foil if the skin gets brown well before the turkey reaches its safe temperature.

Oil and herbs: For a dairy-free version, replace the butter with 3 tbsp olive oil (45 ml) and rub it over and under the skin with the seasonings. The skin may brown a little differently and will not taste buttery, but the method and thermometer target remain the same. You can also swap the rosemary and thyme for chopped sage or parsley.

Storage and Reheating

Refrigerate leftover turkey within 2 hours of cooking. Remove the meat from the bone, place it in a shallow airtight container, and refrigerate for 3 to 4 days. Store gravy separately so the meat does not become overly soft. If you will not use the leftovers in that time, freeze the sliced turkey in airtight freezer-safe packaging; for best texture, use it within about 2 to 3 months.

Reheat only the amount you plan to serve. Add a spoonful of broth or gravy to the turkey, cover it, and warm it in a 325°F (163°C) oven until the thickest pieces reach 165°F (74°C). You can also reheat slices in a covered skillet over low heat with a little broth, stirring or turning them so they warm evenly; check that they reach 165°F (74°C). Microwave portions covered in short intervals, turning or rearranging the pieces between intervals, until they reach 165°F (74°C). Avoid repeatedly cooling and reheating the whole batch.

Frequently Asked Questions

How long does a 7-pound turkey breast take at 325°F?

Allow about 2½ to 3 hours for a fully thawed, unstuffed, bone-in breast at 325°F (163°C), plus a 20-minute rest. Start checking the temperature before the lower end of that estimate because some breasts cook faster. The turkey is ready only when the thickest part reaches 165°F (74°C).

Should I cover the turkey breast while it roasts?

Roast it uncovered to help the skin brown. If the skin is already dark while the center is still below 165°F (74°C), cover it loosely with foil and continue cooking. A tight foil cover traps steam and tends to make the skin less crisp.

Does a bone-in turkey breast cook differently from a boneless one?

Yes. This recipe is timed for a 7-pound bone-in breast. A boneless breast may have a different shape and can cook more quickly, so do not use the bone-in timing as a guarantee. Follow the package guidance where available and use a thermometer in the thickest part to confirm 165°F (74°C).

Can I roast the turkey breast from frozen?

This recipe is designed for a fully thawed breast, which seasons more evenly and gives a more predictable cooking estimate. Thaw it in the refrigerator, allowing roughly 24 hours for every 4 to 5 pounds, so a 7-pound breast may need around 2 days. Keep it in a tray to catch drips and do not thaw poultry on the counter.

Where should I put the thermometer?

Insert the thermometer into the thickest part of the breast, aiming for the center of the meat and avoiding contact with the bone or the roasting pan. Check more than one thick area if the breast is uneven. Each area you check should reach 165°F (74°C) before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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