Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it take to cook that turkey? Notoriously prone to overcooking, turkey meat has been ridiculed for its perceived dryness time and again. On top of the meat’s naturally lean characteristics, these very large birds have sections that vary widely in shape, thickness, and density. These factors can make it tough (pun intended) to achieve a juicy interior and crispy, golden-brown skin. Sadly, not even the richest turkey gravy can save a bird that isn’t cooked properly.
But making a beautiful, delicious turkey is far from impossible. Armed with this step-by-step guide, you’ll have ample time to focus on arguably everyone’s favorite part of the Thanksgiving dinner spread (the side dishes) without stressing too much about the main event.
Cooking the perfect 8 lb turkey breast for your holiday meal can seem daunting, but it doesn’t have to be With some simple tips and techniques, you can roast a moist, flavorful 8 lb turkey breast with confidence. In this detailed guide, we’ll walk through everything you need to know to nail cooking times and temperatures for an 8 lb turkey breast
Overview of Cooking Times
An approximate roasting time for an 8 lb bone-in, skin-on turkey breast is around 2.5 – 3 hours. However, cooking times can vary based on a few factors:
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Bone-in vs boneless – Bone-in turkey breasts take longer to cook than boneless. Plan on adding up to 30 minutes to the cook time for bone-in.
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Brined vs unbrined – Brining helps keep turkey moist, but adds saltiness. Brined turkey cooks slightly faster.
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Cooking method – The oven temperature and whether you use a roasting pan vs baking dish affects time.
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Shape and thickness – Thicker sections take longer. Shallow breasts cook faster than plump, rounded ones.
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Temperature – Always cook turkey until it reaches an internal temperature of 165°F
Because so many factors impact cook time, it’s important to use a meat thermometer and test for doneness rather than relying solely on recommended roasting times.
Step-by-Step Method for Roasting an 8 lb Turkey Breast
Follow these simple steps for perfect turkey breast every time:
1. Prepare the Turkey
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Thaw completely if frozen, which can take 2-3 days in the refrigerator.
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Rinse turkey and pat dry with paper towels.
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Leave breast whole for even cooking.
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Tuck wing tips under to prevent burning.
2. Season the Turkey
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Loosen skin from meat and rub herb butter or seasoning under skin.
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Rub skin with oil or butter and season the outside with salt, pepper, and other spices.
3. Preheat Oven and Roast
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Preheat oven to 325°F.
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Place turkey skin-side up on a rack in a roasting pan. Add 1 cup broth or wine to pan.
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Roast approximately 18-22 minutes per pound, until internal temp reaches 165°F.
4. Let Turkey Rest
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When turkey reaches 165°F, remove from oven and tent with foil.
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Let rest for 20-30 minutes to allow juices to redistribute.
How to Tell When Turkey is Done
Using a meat thermometer is the only sure way to confirm your turkey breast is fully cooked. Insert it into the thickest part of the breast, avoiding bones. Safe minimum internal temperatures are:
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165°F for whole breasts
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175°F for dark meat like thighs
If a thermometer is not available, signs your turkey may be done include:
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Clear juices run when meat is pierced
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Thighs jiggle easily
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Drumsticks twist loosely
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Meat pulls easily from bones
Common Turkey Roasting Mistakes to Avoid
It’s easy to dry out or over/undercook turkey if you’re not careful. Here are some common pitfalls to avoid:
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Not thawing completely
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Overstuffing cavity
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Basting too early
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Roasting with foil on entire time
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Cooking at too high of heat
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Not letting turkey rest
Tips for the Best, Juiciest 8 lb Turkey Breast
Follow these tips for a flavorful, foolproof turkey breast:
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Brine in saltwater 12-24 hrs before roasting to infuse moisture.
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Rub butter/oil under and on skin for crispy browned turkey skin.
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Roast on a rack in a pan for even cooking.
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Maintain steady oven temperature and open door as little as possible.
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Use broth, wine or fruit juices to baste and prevent drying.
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Let turkey rest before slicing for juiciest meat.
Alternative Cooking Methods
If roasting a whole 8 lb turkey breast is too large, consider:
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Roasting one half of the breast (4-5 lbs)
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Roasting 2 boneless fillets (3-4 lbs total)
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Cooking in a slow cooker or Instant Pot
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Grilling or smoking boneless fillets or steaks
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Buying pre-cooked or spiral sliced breast
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Making a roulade – rolled and stuffed breast
Perfect Side Dishes and Pairings
An 8 lb roasted turkey breast will feed about 12 hungry guests. Classic holiday sides include:
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Fluffy mashed or sweet potatoes
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Bread stuffing or cornbread dressing
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Cranberry sauce
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Roasted autumn vegetables like Brussels sprouts
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Classic green bean casserole
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Warm biscuits or rolls
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Fall salad with maple vinaigrette
With handy tips for roasting times, temperatures, and techniques, you’ll be ready to perfectly roast an 8 lb turkey breast for your next festive meal. Monitor temperature closely, allow ample resting time, and pair with favorite fixings for a memorable holiday dinner.
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Before you preheat the oven…
Whether you opt to roast your bird whole, spatchcocked, or cut into parts, there are a few preliminary steps you should always take. Though not directly tied to the turkey cooking time, these steps will help lead to a succulent-on-the-inside, crackly-on-the-outside result.Buy the right size bird.
Unless you want to be eating leftover turkey for days, shop for a turkey that’s just big enough to feed your Thanksgiving crew. Opting for a smaller bird will reduce the turkey’s roasting time, leaving the oven free for sides and pies. (Read more: How Much Turkey Do You Need Per Person?)Don’t forget to defrost.
Always ensure a frozen turkey is fully thawed (in the refrigerator, please; about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets. (Read more: How to Thaw a Turkey, Depending on How Much Time You Have via Epicurious.)Brine your bird.
Dry brining is key to moist, succulent meat. Whether you choose a simple brine of plain kosher salt, a blend of kosher salt and black pepper, or a custom spice mix, the salt in the mixture will draw water out of the turkey. The salty juices will then be absorbed into the meat, carrying all that flavor with it. This step maximizes moisture content and ensures well-seasoned turkey. A dry brine also tenderizes the meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.
What about a wet brine, you ask? Dry brines are quicker, easier, and more effective than their liquid counterparts. Not to mention, wet brines can cause a major mess if the liquid spills out—and, frankly, they take up way too much fridge space (at a premium in the lead-up to Thanksgiving).
It’s essential to allow your dry-brined turkey time in the refrigerator (at least 12 hours and up to 3 days), uncovered, before roasting it. That might sound lengthy, but the brine needs time to work its way through the turkey’s big muscles. If you’re short on time, you can dry brine the turkey before it’s fully thawed. Give it at least 24 hours for the exterior to become pliable, then season away and return the bird to the fridge.Use your oven wisely.
Invest in an oven thermometer before the big day arrives to ensure your oven is calibrated. Then, while the bird is cooking, open the oven door only when necessary—minimize peeking, or you’ll bring down the temperature and lengthen the amount of time the turkey needs in the oven. These tips are important any time you use your oven, but especially when roasting a whole bird.
The final, vital step towards a well-cooked turkey—specifically a whole one—is pulling it from the oven before it’s actually ready. You probably already know that 165° is the sweet spot for fully cooked poultry, as mandated by the USDA—though dark meat really is better around 175°–190°. Use an instant-read thermometer to take the temperature of the turkey: It’s a good idea to remove your turkey from the oven when a probe inserted into the thickest part of the breast reads about 150°. As the roast turkey rests (30–60 minutes is ideal), the residual heat will continue to push the internal temperature up to the goal temperature, without going over.
Rest your bird on a cutting board with a trough, or on a platter, to collect any runoff juices (save them for gravy). There’s no need to tent the turkey with aluminum foil: The insulated heat of the bird will last surprisingly long. Plus, tenting can cause crispy skin to go limp.
How long does it take to cook an 8 pound turkey breast at 350?
FAQ
How long does it take to cook an 8lb turkey breast at 350?
Is it better to cook a bone-in turkey breast at 325 or 350 degrees? Cook a bone-in turkey breast at 350°F. It will typically take 12-15 minutes per pound. So an 8-9 lb bone-in turkey breast will roast for 1 ½ to 2 hours (90 to 120 minutes).
Is it better to cook a turkey at 325 or 350?
We recommend roasting turkey at 350 degrees F (175 degrees C) for 13 minutes per pound for an unstuffed turkey.Nov 6, 2024
How long do you cook an 8 lb Butterball turkey breast?
In a shallow pan, place the roast in a convection oven preheated to 325 degrees F. Cook the roast for approximately 2.5 hours or 15 minutes per pound.
Should I cook my turkey breast covered or uncovered?
Should You Cover a Turkey When Cooking? To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven.Nov 13, 2024
How long to cook a 8 lb turkey breast?
In general, you’ll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C). How long to cook a 8 lb Butterball turkey breast in oven?
How long do you cook a 8 pound turkey at 350?
A bone-in turkey breast should generally be cooked at 350 degrees F (177 degrees C) for 20 minutes per pound, or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C). How long do you cook an 8-pound turkey at 350 degrees? How long to cook a turkey at 350°: 8–12 lb.: 1¾–3 hours. 12–14 lb.: 3–3¼ hours.
What temperature should a turkey breast be cooked to?
For a juicy, flavorful turkey breast, cook it to an internal temperature of 165F. Cooking at a higher temperature will result in a faster cooking time, but the turkey breast may be drier. Cooking at the highest temperature will result in the shortest cooking time, but the turkey breast may be dry and overcooked. Introduction
How long do you cook a turkey breast in the oven?
Preheat Oven and Roast Preheat oven to 350°F. Place turkey breast skin-side up on a rack in a roasting pan. Add 1 cup broth or wine to the bottom of the pan for moisture. Roast for approx. 2 hours, or until internal temp reaches 165°F when thermometer is inserted deep into the thickest part.
How long does it take to fry a turkey breast?
Fry the turkey breast for 3-4 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. 8. Remove the turkey breast from the fryer and place it on a paper towel-lined plate to drain. 9.
How much does it cost to cook an 8lb turkey breast?
The cost of cooking an 8lb turkey breast will vary depending on the ingredients you use and the cooking method you choose. However, you can expect to spend around $20-30 on the ingredients for a basic turkey breast dinner. Where can I buy an 8lb turkey breast? You can buy an 8lb turkey breast at most grocery stores.