How to Cook a Turkey Breast
A whole turkey breast cooks faster and more evenly than a full bird, but it's also easy to dry out because it's all lean white meat with no dark meat to buffer overcooking. Getting a juicy result comes down to starting temperature, roasting time per pound, and pulling it before the internal temperature overshoots.
Steps
- 1Take the turkey breast out of the refrigerator 30-45 minutes before cooking so it isn't ice-cold going into the oven.
- 2Preheat the oven to 325°F (165°C).
- 3Pat the skin dry with paper towels, then rub it with softened butter or oil and season generously with salt and pepper under and over the skin.
- 4Place the breast skin-side up in a roasting pan or on a rimmed baking sheet fitted with a rack.
- 5Roast a bone-in breast (5-7 lbs) for about 20 minutes per pound, or a boneless breast (2-3 lbs) for about 25-30 minutes per pound, until the internal temperature reads 160°F (71°C) at the thickest part.USDA safe minimum for poultry: 165°F (74°C)
- 6Tent loosely with foil if the skin browns too fast before the inside is cooked through.
- 7Remove from the oven and let it rest, still tented with foil, for 15-20 minutes. The temperature will climb to 165°F (74°C) as it rests.
- 8Slice against the grain and serve with the pan juices.
Common mistakes
- Cooking straight from cold: a fridge-cold breast cooks unevenly, with the outside overcooking before the center catches up.
- Pulling it at 165°F straight out of the oven: carryover heat during resting pushes the temperature up another 5°F, so pulling right at 160°F prevents overcooking.
- Skipping the rest: slicing immediately lets all the juice run out onto the cutting board instead of staying in the meat.
- Roasting uncovered the whole time: the skin can brown and even burn well before the inside is done, especially on smaller boneless breasts.
Equipment
- Roasting pan or rimmed baking sheet with a rack
- Instant-read meat thermometer
- Aluminum foil
- Sharp carving knife
FAQ
Should I brine a turkey breast before roasting?
A dry brine (salting the skin and meat 12-24 hours ahead and leaving it uncovered in the fridge) draws in moisture and seasons deeper than a wet brine, and it also crisps the skin better since it doesn't leave the surface wet.
How long does a boneless turkey breast take compared to bone-in?
Boneless breasts cook faster per pound because there's no bone insulating the center, but they also dry out faster, so check the temperature starting about 15 minutes earlier than the bone-in timing suggests.
What internal temperature is a turkey breast safe to eat at?
165°F (74°C) measured at the thickest part is the safe target, though pulling it at 160°F and letting carryover heat finish the job keeps the meat juicier.
Can I cook a turkey breast at a higher temperature to save time?
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Need exact temperatures or timing? Check our Time & Temperature Guide →