How long do you cook a 7lb turkey breast?

Question

It is in a turkey pan, covered, with a bit of water. It has been in 2 hours but does not seem done. I do not have a meat thermometer.

Answer 1

slowly ............usually 4-5 hours, maybe longer. The slower you cook it the more the juices marinated and seep into the meat. Mmmmm...

Answer 2

7 pounds is not much. Why do you have water? Are you trying to steam it or just trying to keep it moist?

The cover is probably slowing you down. You have to go to an internal temperature of 165, meaning you pull it at 160 and let it rise a few degrees. Since you don't have a thermometer, you'll have to wing it.

You don't say what temp you're at. I'd say put your oven at 375 (maybe 350 if convection) and take the cover off and give it another hour and check it then.

Other things also affect it - how often you open the oven door to check on it, whether it's stuffed or not (stuffing REALLY slows down the cooking), and even, oddly enough, where it's placed in the oven.

So take the cover off, make sure you're at at least 350, leave it alone for an hour, and check it then.

An old "test" is when the legs/wings seem to separately easily from the bird. It's not the best in the world, but without a way to measure temperature, it may be your best. You can test to see if the juices run clear, but that's tricky because turkey's are big and it might be cooked on the outside but not the inside.

So, pull the cover and give it another hour.

Answer 3

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RE:
How long do you cook a 7lb turkey breast?
It is in a turkey pan, covered, with a bit of water. It has been in 2 hours but does not seem done. I do not have a meat thermometer.

Answer 4

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Rub the skin with some melted butter or olive oil. Season both sides well with salt & pepper and what other spices/herbs you like. I like thyme with poultry myself. Roast at 350F. 20 minutes per pound is a guideline, not cut in stone. Use a meat thermometer or an instant read one to check for doneness. I normally pull my turkey about 165; the carry over cooking while it's resting will take it to the 180F final cooking temp. Allow the breast to sit on the counter, covered with foil for at least 1/2 hour. This resting time allows for the juices to go back into the meat and not run all over when you start carving. And because a turkey breast is low moisture to begin with, I'd place some water in the bottom of the roasting pan to help keep some more moisture in there.

Answer 5

Here ya go--straight from the Butterball turkey website.

For a 7 lb turkey/breast with no stuffing,
figure 2- 2 and 1/2 hours at 325 degrees. No water needed, and no covering either....but for you...
Take off the foil the last 1/2 hr and baste with butter to give it the golden crisp skin. It should rest for 15 minutes so the juices won't run out when you start slicing.

Just a few more minutes, hon. Happy Thanksgiving!

Answer 6

Turkey is a white meat and may not seem done. Make sure that you are cooking at the temp of at least 350 degrees for that entire 2 hours. If you have to re-cook it, stick in back in the oven and cover it with aluminum foil for another hour, then take it out.

Answer 7

30-35 minutes per lb

Answer 8

wow such variety in answers

Answer 9

5 - 6hrs