A 7-pound bone-in turkey breast usually takes about 2½ hours to roast at 325°F (163°C), though the exact time depends on its shape and your oven. This herb-butter turkey is roasted with lemon and onion, then rested before carving; a thermometer, not the clock, tells you when it is done.
Ingredients
- 1 bone-in, skin-on turkey breast, about 7 lb (3.2 kg), fully thawed
- 4 tbsp unsalted butter, softened (57 g)
- 1 tbsp olive oil (15 ml)
- 2 tsp fine salt (10 g)
- 1 tsp freshly ground black pepper (2 g)
- 3 garlic cloves, finely minced (about 9 g)
- 1 tbsp finely chopped fresh rosemary (about 3 g)
- 2 tsp finely chopped fresh thyme leaves (about 2 g)
- 1 medium yellow onion, cut into thick wedges (about 150 g)
- 1 lemon, halved (about 120 g)
- 1 cup low-sodium chicken broth or turkey stock (240 ml)
Instructions
- Thaw and prepare the turkey. If the breast is frozen, thaw it in the refrigerator on a rimmed tray; a 7-pound piece generally needs around two days, though the shape and packaging affect the timing. Remove the wrapping and any packet of giblets, then pat the skin and exposed areas thoroughly dry with paper towels. Do not rinse raw poultry, since splashing water can spread germs around the sink. Set the turkey on the counter while you season it and heat the oven; do not leave it at room temperature for an extended period.
- Heat the oven and prepare the pan. Set a rack in the lower-middle position and preheat the oven to 325°F (163°C). Arrange the onion wedges and lemon halves in a roasting pan, and pour in the broth. The vegetables make a bed for the turkey if you do not have a roasting rack, while the broth helps keep drippings from scorching. If you have a rack, set it over the vegetables.
- Season the breast. Mix the softened butter, olive oil, salt, pepper, garlic, rosemary, and thyme into a paste. Gently loosen the skin over the breast meat with your fingers, taking care not to tear it. Spread about half the mixture under the skin, then rub the rest over the outside. If the skin has been salted already or the package says the turkey is self-basting, reduce the added salt to avoid an overly salty result.
- Roast until nearly done. Set the turkey breast skin-side up on the rack or vegetables. Roast uncovered. For a 7-pound bone-in breast, plan on roughly 2 hours 20 minutes to 2 hours 55 minutes; this recipe uses 2½ hours as a practical estimate, not a guaranteed finish time. Avoid frequent oven-door checks and basting, which release heat and do little to improve the meat. If the skin becomes dark before the center is cooked, loosely lay foil over the browned areas.
- Check the temperature. Begin checking at about 2 hours. Insert an instant-read thermometer into the thickest part of the breast from the side, without touching bone, and check more than one spot. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; verify that the thickest areas reach it. If the reading is lower, return the breast to the oven and check again after 10 to 15 minutes. Do not judge doneness by clear juices or browned skin alone.
- Rest, then carve. Transfer the cooked breast to a cutting board and loosely tent it with foil. Rest for 20 minutes before carving; this gives the juices time to settle and makes slicing easier. Cut down alongside the breastbone to remove each half, then slice across the grain into even pieces. Spoon a little warm pan juice over the slices if you like, and serve the remaining drippings separately.
Tips
- Use temperature to settle timing differences. Oven calibration, the breast’s shape, whether it starts very cold, and the amount of bone all affect cooking time. A flatter breast may finish sooner than a compact one. Start checking early, and allow extra time rather than turning up the oven to force a faster roast.
- Dry skin browns better. Patting the skin dry before adding the butter helps it roast rather than steam. For even drier skin, unwrap the thawed breast and refrigerate it uncovered on a tray for several hours or overnight. Keep raw poultry on the bottom shelf and away from ready-to-eat food.
- Adjust the herbs without changing the method. Sage can replace the rosemary or thyme, or use a modest amount of dried herbs if fresh ones are unavailable. Dried herbs taste more concentrated, so use about one-third as much as the fresh quantity. The lemon and onion are aromatics, not stuffing; do not pack the cavity or pan tightly with ingredients that could slow cooking.
- Keep the pan from drying out. Check the liquid only if the drippings begin to darken or smell scorched. Add a splash of broth or water if needed, but do not pour liquid over the skin. For a boneless breast, start checking earlier because it may cook faster than the bone-in version this timing is based on.
Serving Suggestions
Serve the carved turkey while warm with mashed potatoes, roasted carrots, green beans, or a crisp salad. The onion, lemon, and herb-scented pan juices are good spooned over the meat and potatoes. For a simple gravy, strain the drippings into a measuring cup, skim off excess fat, and use the liquid as the base for a stovetop gravy thickened with a butter-flour roux. Taste before adding salt, since the drippings concentrate as they reduce. If you are serving a crowd, keep the carved meat covered and bring it out in batches so it stays warm without drying on the platter.
Variations
For a citrus-herb profile, add a little lemon zest to the butter and use parsley in place of some of the rosemary. For a warmer, savory seasoning, swap the thyme for 1 tsp (about 2 g) paprika and add a pinch of ground sage; these seasonings change the flavor but do not change the thermometer target. If you do not have fresh herbs, use roughly 1 tsp dried rosemary and ⅔ tsp dried thyme in place of the amounts listed, crushing them between your fingers before mixing. You can also use unsalted turkey stock instead of chicken broth, or water if that is what you have; water gives you less savory drippings but still keeps the pan from becoming dry. Keep the butter under the skin for flavor and use oil on the outside if you need a dairy-free option.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, preferably sliced and stored in a shallow, airtight container. Cooked turkey keeps for 3 to 4 days in the refrigerator. Store the pan juices separately if possible, then spoon a little over the meat before reheating to help preserve its texture. For longer storage, freeze portions in airtight freezer-safe packaging; use within 2 to 3 months for best quality, and thaw in the refrigerator.
Reheat only the amount you plan to serve. Put sliced turkey in a covered oven-safe dish with a few spoonfuls of broth or pan juices and warm it in a 325°F (163°C) oven until it reaches 165°F (74°C), checking with a food thermometer. A microwave also works: cover the slices, add a little liquid, and heat in short intervals, turning or rearranging them so they warm evenly. Reheated leftovers should reach 165°F (74°C). Avoid repeatedly warming and cooling the same batch.
Frequently Asked Questions
How long does a 7-pound turkey breast take at 325°F?
For a fully thawed, bone-in breast, a useful estimate is about 2 hours 20 minutes to 2 hours 55 minutes at 325°F (163°C). The recipe’s planned cook time is 2½ hours, but thickness and oven performance can shift the finish time. Start checking around the 2-hour mark and use 165°F (74°C) in the thickest part as the deciding point.
Should I cover the turkey breast while it roasts?
Roast it uncovered so the skin can brown. If the skin reaches the color you want before the center is done, cover just the browned area loosely with foil and continue roasting. A tight foil cover from the start traps steam and tends to leave the skin soft rather than crisp.
Does a boneless 7-pound breast need the same cooking time?
Not necessarily. A boneless breast can have a different shape and may cook faster than a bone-in breast of the same weight. Use the time range only as a guide, begin checking early, and confirm 165°F (74°C) in the thickest section without letting the thermometer touch the pan.
Can I roast the turkey breast while it is still frozen?
For this recipe, thaw it completely in the refrigerator first so the seasoning and cooking are more predictable. Keep it on a tray to catch drips, and do not thaw poultry on the counter. If you must cook from frozen, follow a reliable frozen-poultry method and expect a substantially longer cook; the same 165°F (74°C) internal temperature still applies.
How do I keep turkey breast from drying out?
Use a thermometer, avoid roasting far beyond 165°F (74°C), and let the meat rest for 20 minutes before carving. Butter under the skin and a small amount of broth in the pan add flavor and moisture around the roast, but they cannot compensate for overcooking. Slice only what you need and keep extra meat covered with a little juice.
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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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