I have a 10lb. turkey breast in the oven. I’ve had it in there for 1.5 hours now. Everything I read says 1 hour to 2 hours. Do you think it’s ok if I leave in 2.5 just to make sure it’s ok?
So, I just read another one that said bone-in should be 20 minutes per lb. that’s 3 hours, 15 minutes. I think I’ll do that unless any other suggestions.
Grrrrr.
For a thawed, un-stuffed bird, the rule of thumb is 15 minutes per pound at 350 degrees. That’s 150 minutes or 2.5 hours. Good luck.
Can you run over to a neighbor’s house and borrow one?
That is very big for just the turkey breast vs a whole turkey. I’ve seen 2 to 2 1/2 hour times for a 7 pound breast so I would definitely leave it longer. Do a deep slice or pierce it with a long fork. If the juices look pink, cook longer. If they run clear, it’s probably done. Take out, loosely tent with foil, and let sit 20-30 minutes before carving.
I didn’t read the original post closely enough. For just a turkey breast, I would go 20 minutes per pound at 350 degrees. About 3.3 hours for a 10 lb breast.
Ok, I roasted for 3 hours and 15 minutes at 350. Crossing fingers. We are not eating this turkey until Friday. I needed to cook it today because I was worried about Salmonella. It’s been thawing long enough. Should I keep it intact and just refrigerate or slice it today!
Just don’t serve it with romaine lettuce! :))
I’d keep intact and slice before serving to keep it from drying out.
Definitely don’t slice ahead of time.
@conmama Ask Santa for a Thermapen! We’ve had one for years, and it is great. Only order directly from the company. I’ve read the ones at Amazon are knock-offs. They will probably have a sale coming up for $20 off.
https://www.thermoworks.com/Classic-Thermapen