Learn the easy way to cook a turkey breast that is moist and tender with this complete guide. Great when you don’t need an entire turkey like a smaller household or as a supplement of white meat for a larger holiday feast. Or even make turkey a year-round dinner.
Introduction
Cooking turkey seems to scare many home cooks. Since it's frequently the center of a holiday feast, it seems to impress many as a huge deal to get it right—but it is so easy to get a moist and tender turkey with crispy skin.
Let’s not make an easy thing hard. Cooking a turkey breast is something anybody can do. But people have lots of questions and worries. This guide will help you thought those doubts. It is reliable, and everybody will enjoy it. Just follow these easy step by step photo instructions.
I have cooked many turkey breasts over the years and wanted to give you the easiest instructions possible, so you don't spend the whole day in the kitchen cooking and miss all the family fun.
The Four Easy Steps
1. Thaw and trim a frozen turkey breast.
2. Brush with butter or oil.
3. Cook at 350° until an internal temperature of 165° and tent if getting too brown. You need a meat thermometer to get this right.
4. Rest tented for 15 minutes before carving. Make gravy while resting.
My Rating
I love turkey, and this is a solid lower 5. It is not filet, and it is not that supped up "Martha Stewart" turkey breast. So not a high 5. You do get something for all that work.
🦃Turkey Breast
We can not walk into most American grocery stores and buy a fresh turkey breast and especially half of a breast. We will discuss what we usually have available.
I'm talking about that rock hard frozen turkey breast you picked up at your local supermarket. They are injected with a brine solution and flavor enhancers.
Let's look at that label. It is telling you this breast is "pre-brined" or "injected." It will be moist and favorable if you don't screw it up.
You can not brine it, or you will have a salt lick. So let's not fight it. I don't care what other recipes say, just don't.
Some packages will include things like the neck or a gravy packet. They are there to make it weigh more, and you pay more. Toss them. You could have used them to make a broth gravy, but that gets you into the "spending all day in the kitchen" zone.
Can I do this with a fresh not injected turkey breast?
Yep, I feel a turkey breast is better if it is injected or brined. So if you have a fresh turkey breast (which is usually not injected), you can use my method, and you will get a 4.5 on my rating scale.
If you are absolutely sure your turkey is not injected or brined, you can add a simple brine of 1 gallon of water, 1 cup of salt, and ½ cup of sugar for 12 to 24 hours would be good. For more details, see my How to Brine a Turkey for a complete guide.
How much turkey to buy?
I consider the number of servings not quite the same as to how much to buy. The internet will say buy anywhere from ½ pound to 1 ¼ pound. In some ways, both are correct to me.
If I'm just addressing per serving, the ½ pound is about right. That is a nice, good-sized slice of turkey. But we all overeat turkey and want leftovers.
I buy a minimum of ¾ pounds per person, but if you want leftovers, then 1 pound to even 1 ½ pound per person is what I'm buying.
❄️Thawing
The preferred method is to thaw in a refrigerator. Place the unopened breast on a tray in the refrigerator for 1½ to 2 days, or until thawed. If you have a breast over 8 pounds, it may take a bit longer.
That is the official recommendation, but it always seems to be a day longer for me. So plan ahead and do not open the sealed package.
To thaw faster, place the unopened breast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep the turkey in the safety zone, which is less than 40°.
NEVER thaw the turkey or any other meat at room temperature. It is not safe.
🌡️ Oven Temperature
The best oven temperature to cook a turkey breast is 350°. But 325° can work, but it will take a bit longer and potentially can dry a little more. 375° is too high, and you cook the skin very rapidly.
The skin needs to be exposed to a 350° oven for about 1 ¾ to 2 hours to brown well. That is about the cooking time for a 5 to 7# breast.
If your breast is bigger, the meat will not be done when the skin is nicely brown. All you need to do is a tent with foil when the skin is nice—an easy fix.
A frequent recommendation is to start out high at 425° and turn down the temperature to 325° immediately or in 20-30 minutes. This is to get the browned skin. I don't see it as needed since you will just end up tenting longer. I feel 350° is a much better choice.
⏰How Long
16-20 minutes per pound is a great estimate in a 350° oven. This assumes a fully thawed turkey breast and accurate oven temperature.
But the real answer is as long as it takes to get to 165° in the thickest part of the breast. So do not cook by time, but you can use it for rough planning.
You will find that smaller turkey breasts, in the 5-pound range, will usually run closer to 20 minutes per pound. While larger turkey breast will be towards the lower end of the range—16-17 minutes per pound
So now you can estimate time, but remember you are cooking to a final temperature and not by time alone.
🌡️Final Internal Temperature
The safe final internal temperature, according to the FDA, is 165°. That will give you a safe, moist, and tender turkey.
I stop right at 165°. Some will recommend stopping at 160° and assume the breast will reach 165° during the rest. It probably will, but I prefer to know I'm serving safe food. For more turkey safety points, see my Thanksgiving Food Safety post.
All this should tell you that you must be able to check the internal temperature of the breast accurately. You and use many different options, but you must have something.
I used my ThermaQ Blue from Thermoworks. I use it a lot for grilling with the two probes for surface and meat temperature. But it works great indoors cooking, also. See The Cooking for Two Shop if you are interested.
🖊️Tips
Gravy
Of course, you want gravy, but the most common way to make gravy uses a roux. For the 4 cups of gravy, I'm suggesting, that would require ½ cup of fat. You just don't have that here since there are almost no drippings with a turkey breast.
So I'm using a slurry method to make the gravy. We whisk about ½ of the liquid with about 2 tablespoons of flour for every cup of gravy we are making. That is added to boiling fluid and mixed slowly. More details at How To Make Gravy at Home
I can rarely find turkey broth in the store, so I usually use Penzeys turkey base, but chicken broth will work well.
Butter vs. Oil on the skin of the turkey?
This is a "does it really matter" questions. The answer, maybe a little. Most recipes use butter. I feel mostly by default, and that is just "the way it is done."
Arguing against butter is like arguing against bacon. But I want crisper skin. According to 52 Food, you will get that with oil more than butter.
Moisture is the enemy of crispy, so a good pat dry with paper towels and using oil and not butter, which is 20% water. Clarified butter is another option.
Other Questions
Do I have to use a meat thermometer? Yes, or you will undercook (dangerous) or overcook (dried out).
How often should I baste? Basting is not really needed. I like to rotate the breast once during the roasting to account for any oven hot spots, and I brush it with oil at the same time—a 50-year habit that is not really needed.
Can I stuff it? No, it is not safe. The stuffing would need to get to 165° to be safe, and the meat would overcook.
Do I have to use a rack? No, but it is nicer. But there is not the volume of drippings you have with a whole turkey. If you do not have a rack, then a good spray of PAM on the pan.
📖Side Dish Recipes
Traditional Sweet Potato Casserole
Green Bean Casserole Without Soup
See Thanksgiving Menu Planning Time for my complete holiday recommendations updated yearly.
🖼️Step-by-Step Instructions
Fully thaw the turkey breast before proceeding. Preheat oven to 350° with a rack set at the lower third in the oven. No convection needed here.
Remove any bags of things. Cut out the backbone if present. If a popup timer is present, pay it no attention but do not remove it.
Break back the rib sections, so you have a flat bottom to set on a rack. You can skip this if you are using a V-rack.
Cut back any extra skin like the neck area—pat dry with paper towels.
Place a rack in an appropriate size pan. You can skip the rack if you don't have one. For a large 7 plus pound breast, use a full roasting pan. For the smaller breast, a cake pan will do. Spray the rack and pan with PAM. Place the breast on the rack and spread the rib sections to stabilize the breast.
Give it a bush with vegetable oil or melted butter. You can give it a sprinkle of salt at this point.
Place in oven. Leave it alone for 1 hour, then rotate 180 degrees and brush with oil or butter. Check the color at about 1 ½ hours to 2 hours. If the skin is becoming too brown, tent lightly with foil while finishing roasting to prevent further browning.
Roast until an internal temperature of 165° in the thickest part. This will be between 16-20 minutes per pound, usually. Variability is caused by the thickness of the breast, the starting internal temperature of the breast, and your oven.
Remove from the oven and tent. The internal temperature will rise about 5 degrees when tented. Tent for about 10 minutes before carving.
While turkey is resting, whisk 2 cups of turkey or chicken broth with ½ cup of flour. Add 2 cups more of broth to the roasting pan and any drippings present, place over medium-high heat and bring to boil. Decrease the heat to medium and then slowly add the broth-flour mixture while continuously whisking. Add most of it and add more later if needed. Add salt to taste. Once thickened, cook an additional few minutes.
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📖 Recipe
How to Roast Turkey Breast with Gravy
Tap to leave a Rating
Ingredients
- 5-8 pounds turkey breast
- 1 tablespoon oil - or butter
For Gravy
- ½ cup flour
- 4 cups broth - turkey or chicken
- salt to taste
Instructions
- Fully thaw the turkey breast before proceeding. Preheat oven to 350° with a rack set at the lower third in the oven. No convection needed here.
- Remove any bags of things. Cut out the backbone if present. If a popup timer is present, pay it no attention but do not remove it.
- Break back the rib sections, so you have a flat bottom to set on a rack. You can skip this if you are using a V-rack. If you don't have a rack, just spary the pan with PAM.
- Cut back any extra skin like the neck area. Pat dry with paper towels.
- Place a rack of the appropriate size pan. For a large 7 plus pound, breast use a full roasting pan. For the smaller breast, a cake pan will do. Spray the rack with PAM. Place the breast on the rack and spread the rib sections to stabilize the breast.
- Give it a bush with vegetable oil or melted butter. You can give it a sprinkle of salt at this point.
- Place in oven. Leave it alone for 1 hour then rotate 180 degrees and brush with oil or butter. Check the color at about 1 ½ hours to 2 hours. If the skin is becoming too brown, tent lightly with foil while finishing roasting to prevent further browning.
- Roast until the internal temperature of 165° in the thickest part. This will be between 16-20 minutes per pound usually. Variability is caused by the thickness of the breast, the starting internal temperature of the breast and your oven.
- Remove from oven and tent. The internal temperature will rise 5 degrees.
- Tent for about 15 minutes before carving.
- While turkey is resting, whisk 2 cups of turkey or chicken broth with ½ cup of flour. Add 2 cups more of broth to the roasting pan and any drippings present, place over medium-high heat and bring to boil. Decrease heat to medium and then slowly add the broth-flour mixture while continuously whisking. Add most of it and add more later if needed. Add salt to taste. Once thickened, cook an additional few minutes.
Recipe Notes
Pro Tips:
- Never thaw at room temperature. Place the unopened turkey breast on a tray in the refrigerator for 1½ to 2 days, or until thawed.
- To thaw faster, place the unopened breast in cold tap water for 3 to 5 hours. Change water every 30 minutes to keep turkey cold under 40 degrees for safety.
- You can brine if you are absolutely sure your turkey has not been injected or previously brined.
- Use a 350° oven. Lower the rack to have the breast in the center of the oven.
- Brush with either oil or melted butter.
- Use a meat thermometer and remove it from the oven when the internal temperature is 165° in the thickest part.
- Use foil to tent the breast in the oven if the turkey is getting too brown and use foil again after removing from the oven.
- After removal from the oven, tent and let the breast rest for 15 minutes before cutting.
- Cooked turkey is good refrigerated for 3-4 days and maybe frozen for 3-4 months.
- Nutrition is calculated on ½ pound servings and ⅓ cup of gravy.
TO ADJUST THE RECIPE SIZE:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
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Editor's Note: First Published March 25, 2018. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Gerry
Even tho I've done turkey breast before, this recipe had several good tips. Also I like the fact that the recipes in general are for two. I'm only one, but an extra helping for another nite's quick dinner is my idea of easy cooking.
Gail
I roasted a 6.5 lb turkey breast following these instructions, but it did not work out as well as I had hoped. I had defrosted the turkey in the refrigerator for about 1.5 days. Then I wet brined it using kosher salt according to the SeriousEats proportions (1.25 cups kosher salt to 1 gallon water) for 8 hours. I thoroughly rinsed off all the brining solution and then dried it well and air dried it in the refrigerator for another day. I took the bird out of the refrigerator 1.5 hours before I planned to roast it. I brushed the skin well with clarified butter, scattered onions and celery and shallots under the rack which held the bird and poured in some water to keep the veggies from scorching.
I then followed these roasting instructions. Based on the 5 lb. bird mentioned here which took 20 minutes per pound, I took it out after 1 hour and 45 minutes and the temperature was already at 185 degrees. I was so upset, thinking the meat would be tough and dry. However, the brining saved me. It was juicy enough when served and very tasty because we did not wait to let it rest and just carved it after waiting about 10 minutes. The skin was golden brown, very nice.
I think the instructions should be modified to start to take the temperature based on 15-16 minutes per pound total roasting time. [Part of this comment removed for food safety issues- DrDan]
I will follow this method again with the change I recommend and post back here again. Thanks for posting these instructions DrDan!
Dan Mikesell AKA DrDan
Hi Gail,
Welcome to the blog. I do have a number of comments.
1) Almost all frozen turkey breast are injected or brined already. There are a few but not many (I have never seen one) So, you should not be brining an already injected/brined breast.
2) The breast is overdone at 185 but turkey is very forgiving especially if injected or brined.
3) The primary reason your breast was overdone is the 1.5 hour rest at room temperature. So you gave the turkey a "headstart" on getting up to temperature. So normally the refrigerated breast is 35-40 degrees when it goes in the oven. Assuming yours was about 55-60 degrees when it went in the oven, that is 15-25 degrees headstart on getting to temp. That accounts for the 20 degrees you were over.
4) Serious Eats is WRONG on food safety if they recommend a 150 temperature. Per the FDA see https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-safe-cooking/ct_index. I will play my doctor card here having seen lots of food poisoning in my time. FDA is correct and SeriousEats is dangerous and could make people sick and young children and older people could have life-threatening complications.
5) I have removed some of your comments since I consider it dangerous if followed. I will leave your poor rating for now but this recipe and instructions were not followed. (you had rate twice, in the card and comment. One delete)
I hope I have convinced you not to follow the dangerous instructions you found on another site.
DrDan
Norma
This is the best, most straightforward instruction I have seen.
Thank you
Roberta
Amazing, simple instructions for cooking turkey. Everyone else seems to be going overboard with herbs and spices and brines and rubs and sauces. And there must be a dozen "new and improved" ways to roast turkey. This is the way my Dad and my Granny roasted their birds, and it's a trip down memory lane. Thanks!
Michael Clark
I like the way you explain how to cook the turkey, but my problem is I am cooking in an electric roaster, not an oven; Would you change the temp or any other procedure, or run it the same as for a regular oven? Thanks for any help you can provide.
Dan Mikesell AKA DrDan
Hi Michael,
Welcome to the blog.
I have a roaster, so you have the other one. I had to say that. I have never really used the roaster to cook. I use mine to keep food (like my chicken for a hundred) warm in the safe food zone without cooking. I have a long discussion on them on that post.
Having said that, I would just think of it as an odd looking oven (it is) and do it about the same. I wouldn't rotate or baste since I don't want to lose all the heat. So a remote thermometer would be good. I suspect the skin won't be very good since all the moisture that is trapped.
If you do it, post about it. Inquiring minds want to know.
Thanks for the interesting question and the rating.
Dan
Tim Meehan
Pure joy, love it! Great, practical advice. All worked like a charm. This is my third one and pretty sure your site is the one I used before. A lot of "junk" on the internet, but this was well worth it!!! I saved it to my phone because I'll probably forget by next time , lol single, old guy. Thanks, Tim
DrDan
Hi Tim,
Welcome to the blog.
I learned many years ago to be straight forward and complete. I try to make things like this recipe so visitors can see themselves do the recipe before they actually do it. So it is almost like doing it a second time.
Glad you enjoyed it.
Thanks for the note and rating.
Dan
Eloise
Thank you for this wonderful recipe. The Turkey breast filled my entire home with such a delicious aroma. I made this for our Sunday dinner it was the star of the meal.
DrDan
Hi Eloise,
Welcome to the blog.
Glad it worked well for you and thanks for the note.
Dan
Mary Lou
This is sooo good. I made the mistake of cooking past 165 and it was still juicy. The hardest part for me was taking out the backbone-I didn't have a tough enough scissor or the right knife. If you buy a fresh breast have the butcher do it.
DrDan
Hi Mary Lou,
Welcome to the blog.
I have a couple of pairs of very sharp kitchen shears that work great but they are "heavy". Those light ones just won't do it.
Thanks for the note.
Dan
Connie
The step by step instructions, with photos, are very helpful. I have cooked many a turkey breast, but never thought about removing the backbone and flattening the breast. The solution for gravy without the benefit of drippings is appreciated. I look forward to more recipes.
FIVE stars, but can not locate where to enter them. MERRY CHRISTMAS
DrDan
Hi Connie,
Welcome to the blog.
I like step by step photos. Readers can just take their time and understand the instructions. I don't do videos since I don't see them as useful in the long run.
Glad you find the tips useful. The rating is by clicking the star you want in the the recipe card.
Thanks for the note, enjoy your turkey and Merry Christmas to you.
Dan
Kathy
Would you recommend an unbridled turkey breast for people on a low sodium diet and if so, how can I keep it moist?
DrDan
Hi Kathy,
Welcome to the blog.
The first part of your question is really medical. How much of a sodium restriction are you are on. This will vary by why you are on the diet and other medical issues. Your doctor will have a recommendation for you. I, a retired pediatrician, really can't answer it for you.
Brined turkey will add about 350-400 mg of sodium to the serving. A 4 oz serving of Butterball turkey breast (frozen, pre-injected) is 410 mg. Roasted turkey breast without brine or injection is 71 mg per my reference.
So sorry no solid anwser for you. It is hard (around me at least) to find a non-injected turkey breast. Even the fresh ones are frequently injected.
Hope that helps somewhat.
Dan
Celeste
Damn it. Where's the "like" button? Great article. : )
DrDan
Hi Celeste,
Welcome to the blog.
Thanks for the compliment. The rating is in the "recipe card" area. Click on the star you want (obviously the star on the right for a 5 :) ).
Have a great holiday.
Dan
Marilyn Lund
i have not made this yet but plan to, will let you know when I do I just found your web site. This is the first time I found a simple basic recipe with good instructions and no ingredients I don't have and never heard of. I am looking forward to being part of this group and am excited to check out other recipes.
Thank You
Marilyn Lund
DrDan
Hi Marilyn,
Welcome to the blog.
I try to do simple and basic recipes. Once you master that, you can go fancier.
Let me know if you have any questions. And thanks for the note.
Dan
Sandi Hemming
I am thinking of begging my husband for two golden pups. One for each of us. Thank you for the wonderful pictures of your beautiful dogs!
I am new to your blog. I just purchased the All-Clad Prep and Cook. I’ve read about similar cookers around the world (some so expensive I thought I would never get one. We’ve had ours for about a month. I find their cookbook mostly things I’ll never make. So I’m signing up for every blog using one. Thank you for helping we newbies!
DrDan
Hi Sandi,
Welcome to the blog. And Molly (my wife's dog) and Lilly (my dog) say thanks and you should do it. There is nothing like have your sister adopted with you.
I hate those cookbooks that come with things that are recipes for things that you never have heard of or even think of cooking, They just need to fill the book I guess. But occasionally you will find a gem in the weeds.
I doubt you will find many recipes (at least on blogs) specifically for a Prep and Cook. The market would be "limited". It is hard enough for blogs to get traffic for general use recipe without limiting to such a small audience. But you may find some that would work. Good luck with your search.
Dan
Michele @ Queenbeebaker
I love turkey! This looks so delicious and easy. Cannot wait to try your instructions.
Judy
You have made such a difference in my life. I was sick of cooking. Now I check your blog often for straightforward, delicious recipes. Thank you. Best wishes to you and your garlic loving wife.
DrDan
Hi Judy,
I'm blushing and you just can't see it.
I hope you continue to enjoy my offerings. I try to be simple and straightforward with everything and to present it with some joy and love.
Please let me know if you have any questions or comments.
Thanks for the wonderful note.
Dan