This roasted turkey breast recipe gives you juicy, tender meat and crispy skin with an easy oven method that works for any size bone-in breast.
Roast at one steady 350°F—no changing oven temperatures. Breaking back the ribs stabilizes the breast for even roasting, and the simple method is perfect for Thanksgiving or any smaller holiday meal.
🤔 Quick Answer: How Long to Roast Turkey Breast in the Oven
Roast a bone-in turkey breast in a 350°F oven for about 16–20 minutes per pound, until the thickest part reaches 165°F.
- 5 to 6 pounds: about 1 hour 30 minutes to 1 hour 45 minutes
- 7 to 8 pounds: about 2 to 2 hours 15 minutes
- 9 to 10 pounds: about 2 hours 15 minutes to 2 hours 30 minutes
“Alternative: You can roast at 325°F, but it will take a little longer.”
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- 🤔 Quick Answer: How Long to Roast Turkey Breast in the Oven
- 📝 TL;DR — Recipe Summary
- 🦃 Ingredients
- 👨🍳Quick Overview: How to Roast a Bone-In Turkey Breast
- 🌡️ Best Oven Temperature for Turkey Breast (350°F)
- 🌡️ Turkey Breast Internal Temperature
- 😊 Tips for the Best Results
- 🧂 Seasoning a Turkey Breast
- 🦃 How Much Turkey Breast Per Person?
- ❄️ How to Thaw a Turkey Breast
- 🧂 Should You Brine a Turkey Breast?
- 🥣 How to Make Turkey Gravy
- 🍴 Serving and Related Recipes
- ❄️ Storage and Leftovers
- ❓ FAQs
- ⚕️Food Safety
- 📖The Recipe Card
Featured Comment from Norma :
⭐⭐⭐⭐⭐"This is the best, most straightforward instruction I have seen.
Thank you."
📝 TL;DR — Recipe Summary
- What: A classic oven-roasted bone-in turkey breast with crispy skin and juicy, tender meat and a gravy option.
- Why: An easy method for a smaller holiday meal or anytime you want turkey without roasting a whole bird.
- How: Trim and break back the ribs to stabilize the breast while cooking, season, and roast at 350°F to 165°F in the thickest part.
🦃 Ingredients
- Turkey breast — bone-in, 5 to 10 pounds, fully thawed.
- Butter or oil — for brushing before and during roasting.
- Seasoning — kosher salt is all you need, or add herbs such as thyme, rosemary, or sage.
- For gravy (optional) — all-purpose flour, broth, salt, and pepper. Use turkey broth if available or chicken broth.
👨🍳Quick Overview: How to Roast a Bone-In Turkey Breast
1. Prep
Completely thaw the turkey breast. Preheat the oven to 350°F and prepare a roasting pan with a rack, if available.
2. Remove the Backbone and Break Back the Ribs
Cut out the backbone using a heavy knife or kitchen shears. Use firm pressure to break back the rib sections so the breast sits flat and stable.
✅ Pro Tip: The natural weak spot is about an inch from the breastbone. Fold the ribs back to help support the breast while roasting.
3. Season
Brush with oil or melted butter and sprinkle with kosher salt. Add herbs or other seasoning if desired.
4. Roast
Roast at 350°F until the thickest part reaches 165°F—a 7-pound breast will take about 2 hours.
✅ Pro Tip: Basting isn't required, but I like to brush on a little more butter or oil halfway through. Rotate the pan 180° to compensate for oven hot spots—most ovens have them.
5. Rest
Let rest, tented with foil, for 10–15 minutes before carving. Perfect time to make gravy—see the recipe card for instructions.
👇 Scroll down for the printable recipe card and step-by-step photo instructions—or keep reading for extra tips, veggie sides, and serving ideas.
🌡️ Best Oven Temperature for Turkey Breast (350°F)
I recommend roasting turkey breast at 350°F. It gives the skin time to brown while the meat cooks evenly, without changing oven temperatures or routinely needing to tent with foil to prevent over-browning.
Starting at a higher oven temperature for browning and then reducing the heat usually just means tenting the browned skin with foil longer.
You can roast at 325°F, but it will take a little longer, and the skin may not brown as well.
🌡️ Turkey Breast Internal Temperature
A turkey breast is done when the thickest part reaches 165°F. Check with an instant-read thermometer, making sure the probe is in the meat and not touching bone. The USDA recommends a minimum internal temperature of 165°F for turkey and other poultry.
Don't rely on a pop-up timer. Pop-up timers can be inaccurate. Cook by temperature, not estimated cooking time.
Don’t judge by color. Fully cooked turkey can still look slightly pink near the bone. That’s from natural compounds like myoglobin, not undercooking. If the internal temp is 165°F, it’s safe regardless of color.
😊 Tips for the Best Results
- Cooking time depends on thickness as well as weight. A thicker turkey breast may take longer than another breast of the same weight. Use the estimated times for planning, but always cook to 165°F.
- Tent only if needed. If the skin is getting too brown before the turkey reaches 165°F, loosely cover the browned area with foil for the rest of the roasting time.
- Don’t trust the pop-up timer—but don’t pull it out either. It can be inaccurate, and removing it leaves a hole that can let juices leak out. Ignore it and use an instant-read thermometer instead.
- Position the breast in the center of the oven. Since a turkey breast is tall, this usually means placing the oven rack one or two positions below center.
🧂 Seasoning a Turkey Breast
For a classic roasted turkey breast, all you need is kosher salt and butter or oil. Butter adds flavor, while oil helps the skin get a little crispier.
For more flavor, add sage, thyme, rosemary, garlic, or your favorite poultry seasoning. You can also put herb butter under the skin, but it isn't necessary for juicy turkey.
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🦃 How Much Turkey Breast Per Person?
Plan on about ¾ to 1 pound of bone-in turkey breast per person. Use the higher end if you want generous portions or plenty of leftovers.
Remember that the bone adds to the weight, and holiday guests often have seconds. If leftovers are part of the plan—and they should be—buy a little extra.
❄️ How to Thaw a Turkey Breast
Refrigerator thawing is preferred. Leave the turkey breast unopened in its original packaging, place it on a tray, and allow about 2–3 days for a 5- to 7-pound breast. Larger breasts may need longer.
For faster thawing, keep the turkey sealed and submerge it in cold tap water, changing the water every 30 minutes. A 5- to 7-pound breast will usually take about 3–5 hours.
Never thaw turkey at room temperature or in warm water.
🧂 Should You Brine a Turkey Breast?
Usually not. Most frozen turkey breasts are already injected or pre-brined. Check the package for wording such as “injected” or “contains up to X% solution.” Don't brine these—they may become overly salty.
If you have a fresh, unbrined turkey breast, brining can help keep it moist. Use 1 gallon of water, 1 cup of salt, and ½ cup of sugar and brine for 12–24 hours.
🥣 How to Make Turkey Gravy
A turkey breast usually produces less pan drippings than a whole turkey, but you can still make excellent gravy. Combine the drippings with turkey or chicken broth, then thicken with an all-purpose flour slurry.
Full gravy instructions are in the recipe card. For more details, see How To Make Gravy at Home.
🍴 Serving and Related Recipes
Roasted turkey breast is perfect for a smaller Thanksgiving or holiday meal. We always serve it with mashed potatoes, peas, and gravy.
Other favorite sides include:
❄️ Storage and Leftovers
Store leftover turkey in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months. Store leftover gravy separately.
For reheating, warm sliced or chopped turkey gently with a little gravy or broth to help keep it moist.
Recipes for Leftover Turkey
Easy Turkey Tetrazzini
Turkey Tetrazzini is the perfect leftover Thanksgiving turkey recipe. It features tender turkey, creamy sauce, pasta, vegetables, and a crispy Parmesan topping. You may want to cook extra turkey this year for this casserole.
- Double Crust Chicken Pot Pie: Substitute leftover turkey for the chicken.
- Chicken Broccoli Rice Casserole: Substitute chopped turkey for the chicken.
❓ FAQs
Yes, but this recipe is designed for a bone-in turkey breast. Boneless breasts can be roasted at 350°F to 165°F, but they usually cook faster. Start checking the internal temperature earlier.
No. Roast uncovered so the skin can brown. If the skin becomes too brown before the breast reaches 165°F, loosely tent just the browned area with foil.
I don't recommend it. Stuffing must also reach 165°F, which can result in an overcooked turkey breast. For better control of both the turkey and stuffing, cook the stuffing separately.
⚕️Food Safety
Treat all raw turkey as contaminated. Wash your hands and surfaces thoroughly after handling it, but don't rinse the turkey—rinsing can spread bacteria around the kitchen through splatter. For more, see Chicken… To Rinse or Not To Rinse?
Cook turkey to a safe internal temperature of 165°F in the thickest part. See the Turkey Breast Internal Temperature section above for details.
📖The Recipe Card
Roasted Turkey Breast Recipe
Video Slideshow
Ingredients
- 5-10 pounds bone-in turkey breast - thawed
- 1 tablespoon oil or butter
- salt to taste - or seasoning of your choice
- ½ cup all-purpose flour
- 4 cups broth - turkey or chicken
- salt to taste
Step-by-Step Instructions
Prep
- Fully thaw the turkey breast before proceeding. Preheat oven to 350°F with the rack set low enough so the breast will sit in the center of the oven. Use a conventional oven setting, not convection.
Remove the Backbone and Break Back the Ribs
- Remove any gravy packet or extras. Cut out the backbone if present using kitchen shears or a heavy knife. If there's a pop-up timer, ignore it—but don’t remove it (that can cause juice loss).
- Trim off any excess skin, like the neck flap, and pat the breast dry with paper towels.
Break the rib sections
- Break back the rib sections to create a flat base. The weak point is about an inch from the breastbone—use firm pressure or a knife if needed.
- Place the breast in a roasting pan with a rack if available. For smaller breasts, a cake pan may work; larger ones need a full roasting pan. Spray rack and pan with cooking spray. Position the rib sections to help stabilize the breast upright.
Season and roast
- Brush with oil or melted butter, then season with kosher salt (and any other herbs or spices if using).
- Roast uncovered in the center of the oven. After 1 hour, rotate the pan 180° and brush again with butter or oil. Check the color and temp at 90 minutes—if the skin is browning too fast, tent lightly with foil.
- Continue roasting until an internal temperature of 165°F is reached in the thickest part—usually 16 to 20 minutes per pound.
- Remove from the oven and tent lightly with foil. Let rest 10–15 minutes before carving.
Optional Gravy
- While the turkey rests, whisk ½ cup flour into 2 cups of broth to make a slurry. Add the remaining 2 cups of broth to any drippings in the pan. Bring to a boil over medium-high heat.
- Decrease the heat to medium and slowly add most of the broth-flour mixture, whisking continuously. Add more later if needed. Season with salt and pepper to taste. After thickened, simmer for a few minutes to cook the flour.
- Slice the turkey and serve hot with gravy.
Recipe Notes
Pro Tips:
Cooking time: Allow about 16–20 minutes per pound, but thickness affects cooking time. Always cook to 165°F, not by time alone. Thawing: The turkey breast must be fully thawed before roasting. See the post for safe thawing methods. Brining: Only brine if you're sure the turkey hasn't already been injected or pre-brined. Storage: Refrigerate leftover turkey and gravy for up to 4 days or freeze for up to 4 months. Nutrition: Based on a ½-pound serving of turkey and ⅓ cup gravy.Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: First Published on March 25, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
margie says
Just tried your method, and WOW!
No more laying it on it's side.
THANKS.
Gauri Buxbaum says
Hi Dr. Dan, We finished the Thanksgiving turkey but I still want to make turkey soup. (I have a very old recipe I haven't made in years and a turkey carcass in the freezer.)
I have an almost-two-pound turkey thigh and I'd like to roast it (along with a cornbread stuffing) in order to have what I need to make the soup. How would I have to adjust your roasted turkey breast recipe in order to wind up with a well-roasted turkey thigh? And can I roast the thigh right on top of the stuffing? Or would it be better to roast them in separate pans?
Thank you. I love your site. Every recipe I've tried (mostly about different ways to cook chicken) has come out great.
Wishing you very Happy Holidays.
Gauribux
Dan Mikesell AKA DrDan says
Hi Gauri,
Welcome to the blog. I can take a stab at it, but it's not something I have done... A 2-lb thigh shouldn't be horribly thick, so 350° should be fine... It will cook fairly rapidly since it is small. And being dark meat, it will be most tender and juicy if cooked to 180–185°. My guess on time is 45 minutes±... in my mind, I'm thinking about a 2-pound meatloaf taking about an hour, but his will be thinner than that. So, cook to temp, not time, obviously here—check early and expect longer.
Your dressing would probably dry at 180, so I would cook it separately.
All that is a guess, but an educated, logical one. Good luck with it.
Happy Holiday
Dan
Michelle S. says
Hi, I'm wondering if you or anyone knows if the time or temperature should be different for an electric oven. This is the first Thanksgiving meal I'm cooking on a fully electric stove, so I'm a little freaked out. My turkey breast is just under 7 pounds and currently thawing in the fridge. Thanks for your help!
Dan Mikesell AKA DrDan says
Hi Michelle,
Welcome to the blog.
The cooking time and time are identical... heat is heat. Be sure the oven is fully preheated and use an instant-read thermometer to check the internal temperature. A 7-pounder (my most common size) will take about 2 hours±. Be sure to adjust the rack so the breast is in the center of the oven. The browning can vary somewhat from oven to oven due to radiant heat reflection.
Hope that helped.
Let me know if you have other questions.
Dan
Mama K says
This was my first time to cook a turkey breast (without the rest of the bird), and I was actually just trying to figure out which side to place up in the pan when I stumbled upon this recipe. I had never even considered splitting anything apart, but I decided to give it a go. I am certainly glad that I did!! This was super easy, faster than the original packaging predicted, and the finished product was tender & delicious. I'm bookmarking this one for next time I need to be reminded of exactly "what did I do last time that worked out so well? 🤔" Thank you!!
David says
I didn't want to rate this recipe, just put a comment that I had a 7lb turkey breast and it took 3.5 hours to get to 160 (in some places). it was 170 in other places and 155 in others. This seems to always happen to me when taking meat temps. Do you think my thermometer is broken? I made sure it was deep but not touching bone for readings. I can tell it seems very tough already. I'm afraid it will be too dry but I was just following the temp instructions.
Dan Mikesell AKA DrDan says
Hi David,
Welcome to the blog.
About your issues. Something is wrong with the thermometer or the oven. Or the breast is not fully thawed. My suspicion is the thermometer. You can test it by boiling water on your stovetop and check the temp which will be 212°.
Since the meat is dry, it usually means overcooked. The oven is less likely to be far that far off, although prolonged cooking at a lower temp would dry out the meat.
Hope that helps.. my money is on the thermometer.
Dan
PS. forgot to add to fully preheat the oven before starting.
Dana Stieferman says
I need to do a whole turkey for a gathering. All I find on your site are for turkey breasts - can you get us a whole-turkey recipe for next year? I would prefer a smoked recipe, would like to try a grilled turkey, but a roasted recipe will do.
Thanks a bunch!@ Happy Thanksgiving.
Dan Mikesell AKA DrDan says
Hi Dana
Welcome to the blog.
Email with attached PDF sent.
Dan
Jim Coggs says
Hi Dr. Dan
Can you put stuffing under the breast?
Maybe cook a little longer?
Dan Mikesell AKA DrDan says
Hi Jim,
Welcome to the blog and good question.
It is all about safety which means temperature. So yes, as long as you get the stuffing to 165 in all areas. But you do not want to overcook the turkey. So, remove the breast when it is 165 and you can leave the dress in to reach the required 165 while the breast rests to absorb the fluid back into the cells.
I see two issues, first, the pan is tied up with the dressing so my gravy is either skipped or another method is needed. And the second is the dressing will be cooked under the weight of the breast, leading a compressed texture I probably wouldn't prefer.
Hope that helps.
Dan
Anita says
I found this recipe last year and forgot to save it and Thank Goodness I came across it again this year. It's just me and my husband right now and even if we do get invited over to family I always like to make turkey that weekend and have our own dressing and gravy. Yes, it's Thanksgiving Day right now and the breast is going in the oven in about 30 minutes. This time I will try and cut the backbone properly. And thank you for the Penzley's tip. I have family that is in a city right now where they have a location. I am going to ask them to pick it up for me. Thanks Dr. Dan!