How Long To Cook Turkey Breast?
QUICK ANSWER
Cook turkey breast 15-20 minutes per pound at 325°F (165°C) for bone-in; 12-15 minutes per pound for boneless. 5-lb bone-in breast: 1.5-2 hours; 7-lb breast: 2-2.5 hours; boneless 3-lb breast: 1-1.25 hours. Internal temperature must reach 165°F (74°C). Pat very dry, season generously. Rest 15-20 minutes before slicing.
Turkey breast (just the breast, not the whole turkey) is the perfect choice for small holiday meals, weeknight protein, or when you only want white meat. It cooks much faster than a whole turkey and produces less leftover waste. Bone-in skin-on breasts are juicier and more flavorful; boneless cooks faster and is easier to slice.
How long do you cook turkey breast?
Timing depends on type and temperature. Bone-in skin-on turkey breast at 325°F (165°C, traditional): 15-20 minutes per pound; 3-lb breast 45-60 minutes; 5-lb breast 1.5-2 hours; 7-lb breast 2-2.5 hours; 9-lb breast 2.5-3 hours. Boneless turkey breast at 325°F: 12-15 minutes per pound; 3-lb 35-45 minutes; 5-lb 1-1.25 hours; 7-lb 1.5-1.75 hours. At 350°F: subtract 5-10 minutes per category. At 400°F (faster, crispier): subtract 15-20 minutes; watch for burning. The 165°F (74°C) internal temperature is the food safety target. Don't overcook - turkey breast dries quickly; the difference between juicy and dry is just a few degrees.
How do you cook turkey breast properly?
Roasting is the most common method. Step 1: preheat oven to 325°F (165°C). Step 2: optionally brine 6-12 hours (1/4 cup salt per quart water plus aromatics); especially helpful for moist results. Step 3: pat very dry with paper towels (essential for crispy skin); let air-dry in fridge 2+ hours if time allows. Step 4: rub butter or oil under and over skin; season generously with salt, pepper, herbs, and spices (sage, thyme, rosemary, garlic powder, paprika). Step 5: place skin-up on rack in roasting pan; the rack allows air circulation. Step 6: tent breast loosely with foil for first half of cooking (prevents over-browning). Step 7: roast until internal temperature reaches 165°F (74°C) in thickest part; remove foil for last 20-30 minutes for crispy skin. Step 8: let rest 15-20 minutes before slicing (essential for juicy meat). Step 9: slice against the grain for tender results. Use pan drippings for gravy.
How do you know when turkey breast is done?
Internal temperature is the only reliable test. Use an instant-read thermometer in the thickest part of the breast avoiding bone; 165°F (74°C) is USDA food safety minimum; can remove at 160°F as carryover cooking brings it to 165. Visual cues: skin should be deeply golden-brown and crispy; juices should run clear when pierced; meat should look opaque white-pink throughout when sliced. Touch test: meat should feel firm but slightly springy; mushy means undercooked; rock-hard means overcooked. Don't rely on color alone - test temperature. Don't undercook - food safety risk; salmonella. Don't overcook past 170°F - turkey breast dries quickly; the difference between juicy and dry is just a few degrees. The sweet spot: 160-165°F with golden-brown crispy skin. The cooking time matters less than the temperature target. For meal prep: slice rested breast, portion in containers, refrigerate or freeze. Save bones for stock - excellent flavor base.
Tips for the best turkey breast?
Several techniques produce moist, flavorful turkey breast. Brine: 6-12 hours; the single most important step for moist results. Pat very dry: crispy skin requires dry skin entering oven. Use butter under the skin: lift skin gently, rub compound butter (herbs, garlic, salt) directly on meat. Use a thermometer: don't guess; remove at 160°F as carryover finishes. Tent with foil first half: prevents over-browning while center cooks. Remove foil for last 20-30 minutes: crisps skin. Let rest 15-20 minutes: cutting hot loses juices. Slice against the grain: more tender results.
Cook turkey breast 15-20 min per pound at 325°F bone-in; 12-15 min per pound boneless. 5-lb bone-in breast 1.5-2 hours; 7-lb 2-2.5 hours. Brine 6-12 hours for moist results. Internal temp must reach 165°F (74°C). Pat very dry, butter under skin, tent with foil first half then remove to crisp. Let rest 15-20 minutes before slicing. Slice against the grain. Great alternative to whole turkey for small holiday meals.
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