Turkey Breast: How Long to Cook It in the Oven and More

A bone-in turkey breast roasts at 325°F in 1½ to 2¼ hours for 4 to 6 pounds and 2¼ to 3¼ hours for 6 to 8 pounds, according to the USDA Food Safety and Inspection Service (FSIS). At 350°F, The Kitchn's test kitchen figures about 20 minutes per pound. Either way it is done when a thermometer reads 165°F in the thickest part of the meat. In an air fryer a breast takes 45 to 60 minutes at 400°F; in a slow cooker, 4 to 5 hours on low.

A turkey breast is the practical answer for a table of two to eight, for a household that only eats white meat, or as a second bird alongside a whole turkey. It thaws in a day or two, cooks in about half the time, and still produces enough drippings for gravy. This guide covers how much to buy, a basic roasted turkey breast recipe, and times for every common method.

Which turkey breast to buy

Cut	Typical weight	What it is	Best for
Whole bone-in breast	5 to 9 lb	Both breast halves on the breastbone and ribs, skin on	Roasting, smoking; looks like a small turkey on the platter
Split or half breast, bone-in	2 to 4 lb	One side of the breast with ribs attached	Dinner for two to four
Boneless breast or boneless roast	2 to 5 lb	Breast meat off the bone, often tied or netted	Slow cooker, air fryer, easy slicing
Tenderloins and cutlets	Under 1 lb each	Small boneless pieces	Quick weeknight pan cooking

Read the label before you season. Many boneless turkey roasts and frozen breasts contain an added solution; USDA allows up to 3 percent by weight in bone-in poultry and up to 8 percent in boneless. Those are already salted and should not be brined. Some frozen breasts also come with a gravy packet tucked inside that has to come out before or during cooking, as the package directs.

How much turkey breast per person

• Bone-in: ¾ to 1 pound per person. The Kitchn's guide: a 3-pound half breast feeds two to four, and a whole 6- to 7-pound breast feeds six to eight.
• Boneless: about ½ pound per person, a common rule of thumb. A 3-pound boneless roast serves about six.

Amounts for whole birds and larger groups are in how much turkey per person.

How long to cook a turkey breast in the oven

Weight	325°F, unstuffed (USDA)	325°F (Butterball)	350°F after a 450°F start (The Kitchn, about 20 min per lb)
3 lb	Not listed	1½ to 2¼ hours (3 to 5½ lb)	About 1 hour
4 to 6 lb	1½ to 2¼ hours	1½ to 2¾ hours	About 1 hour 20 minutes to 2 hours
6 to 8 lb	2¼ to 3¼ hours	2¼ to 2¾ hours (5½ to 9 lb)	About 2 hours to 2 hours 40 minutes

USDA also lists a stuffed 6- to 8-pound breast at 2½ to 3½ hours. These are estimates for a thawed breast straight from the refrigerator. Begin checking the temperature well before the low end of the range; breast meat goes from done to dry quickly.

A boneless roast of the same weight is thicker and more compact than a bone-in breast, so it does not necessarily cook faster. If it came in a package with directions, follow those; boneless roasts vary a great deal in shape and many are meant to be cooked in their netting.

What temperature to cook a turkey breast

Set the oven to 325°F or higher; USDA says not to roast turkey below 325°F. At 325°F the meat cooks gently and evenly. At 350°F it finishes a little sooner with better browning. The Kitchn starts at 450°F to brown the skin and turns the oven down to 350°F as soon as the breast goes in.

Turkey breast internal temperature

165°F in the thickest part, measured with a food thermometer that is not touching bone. For a whole bone-in breast, check both sides. Take it out as soon as it reaches 165°F; there is no dark meat to wait for, and the temperature will keep rising a few degrees while it rests. Butterball's directions use 170°F. More on probe placement is in turkey temperature.

Roasted turkey breast recipe

A plain herb-butter roast for a whole bone-in breast. It serves 6 to 8, and the amounts match the recipe card.

Ingredients

• 1 whole bone-in, skin-on turkey breast, 6 to 7 lb (2.7 to 3.2 kg), thawed
• 1 tablespoon kosher salt (omit if the label lists an added solution)
• ½ teaspoon ground black pepper
• 4 tablespoons (57 g) unsalted butter, softened
• 2 tablespoons chopped fresh herbs: thyme, sage, rosemary or a mix
• 2 garlic cloves, finely grated
• 1 onion, thickly sliced
• 1 cup (240 ml) low-sodium chicken broth

Steps

1. Salt ahead if you can. Pat the breast dry and rub the salt and pepper all over, including under the skin. Refrigerate uncovered on a tray for 12 to 24 hours. With no time, salt it just before roasting.
2. Heat the oven to 325°F (165°C). Lay the onion slices in a small roasting pan or large ovenproof skillet, set a rack over them if you have one, and pour in the broth.
3. Butter. Mix the butter, herbs and garlic. Loosen the skin with your fingers and spread about two-thirds of the butter directly on the meat. Rub the rest over the skin.
4. Roast. Set the breast skin side up on the rack. Roast 2¼ to 2¾ hours. Do not rinse the breast first; USDA advises against washing raw poultry.
5. Shield if needed. If the skin is deep golden before the meat is done, lay a piece of foil loosely over the top.
6. Check from 1¾ hours. It is done at 165°F in the thickest part.
7. Rest 15 to 20 minutes. Strain the pan juices for gravy while it rests.
8. Carve. Cut down along one side of the breastbone and follow the ribs with the knife to lift off the whole breast half. Repeat on the other side, then slice each half crosswise against the grain.

Faster version. Use The Kitchn's method: heat the oven to 450°F, put the breast in, immediately lower to 350°F, and roast about 20 minutes per pound, checking after the first hour.

Air fryer turkey breast

The air fryer suits a split breast or a small boneless roast, and frees the oven completely. The limit is the basket: a whole 7-pound bone-in breast will not fit most machines.

• Butterball's directions: thaw the breast completely, remove the rib cage with kitchen shears so it sits flat, pat dry, season and spray generously with cooking spray. Place skin side up in the basket. Cook at 400°F for 45 to 60 minutes, about 7 to 10 minutes per pound, until it reaches 165°F. Let it stand 10 minutes before carving.
• A lower-heat approach: the recipe site Well Plated cooks a 3-pound boneless breast at 350°F for 1 hour to 1 hour 10 minutes.

Whichever you use, check early and in more than one spot. Air fryers brown the outside fast, and the center of a thick boneless roast lags. If the skin is getting too dark, cover it loosely with a small piece of foil tucked so it cannot blow into the heating element.

Slow cooker turkey breast

A slow cooker turns out very tender, moist meat with almost no attention. What it does not produce is crisp skin.

• Time: The Kitchn's tested method for a turkey breast in a 6-quart slow cooker is 4 to 5 hours on LOW or 3 to 4 hours on HIGH, until the thickest part reaches 165°F.
• Thaw first. USDA says turkey parts should always be thawed before going into a slow cooker. A frozen breast warms too slowly.
• Start hot if you can. USDA suggests beginning on HIGH for an hour or more, then turning to LOW if you like. The appliance should hold between 170 and 200°F.
• Leave the lid on. USDA notes that it can take 20 to 25 minutes to regain the heat lost each time the cover is lifted.
• Setup. Lay sliced onion, carrot and celery on the bottom, add ½ cup of broth, and set the seasoned breast on top, skin side up. Make sure the lid closes fully.
• For browned skin, move the cooked breast to a baking sheet and put it under the broiler for a few minutes, watching closely.

The liquid left in the cooker is concentrated turkey stock. Strain it, skim the fat and use it for gravy.

Other ways to cook a turkey breast

Pressure cooker or multicooker

USDA notes that pressure cookers cook food in about a third of the time or less, and that because models differ and timing changes at altitudes above 1,000 feet, you should follow the manufacturer's instructions. Use your cooker's own chart for turkey breast, add the minimum liquid it requires, let the pressure release as directed, and confirm 165°F before serving. The skin will be soft; a few minutes under the broiler crisps it.

Smoker or pellet grill

Traeger's recipe for a 5- to 6-pound bone-in breast at 225°F gives 1½ to 2 hours to 165°F; start checking at 1½ hours and go by the thermometer. Details and a rub are in smoked turkey.

Covered grill

Cook over indirect heat with a drip pan underneath, the lid closed and the air inside the grill at 225 to 300°F, as USDA describes for whole turkeys. Turn the breast once or twice for even color.

Deep fryer

The National Turkey Federation notes that turkey parts, including breasts, fry well. The same oil temperature and safety rules apply as for a whole bird; see deep-fried turkey.

Brining a turkey breast

Breast meat is lean, so it benefits from salt and time more than any other part of the bird. Use the same ratios as for a whole turkey:

• Dry brine: 1 tablespoon of kosher salt per 5 pounds, the USDA ratio, which works out to about 1¼ tablespoons for a 6-pound breast. Refrigerate 12 to 48 hours.
• Wet brine: ¾ cup of table salt per gallon of water, the USDA ratio. One gallon covers a breast in a stockpot. Refrigerate overnight, then drain and pat dry.

Skip both for kosher turkey or anything labeled basted, self-basting or containing a solution. More in turkey brine.

Thawing a turkey breast

By USDA's rule of 24 hours in the refrigerator per 4 to 5 pounds, a 4- to 8-pound breast needs 1 to 2 days. In cold water, changed every 30 minutes, it takes about 30 minutes per pound, or 2 to 4 hours, and must be cooked immediately. For Thanksgiving on Thursday, November 26, 2026, moving a frozen breast to the refrigerator on Monday, November 23, leaves a comfortable margin. See how long to thaw a turkey.

Can you cook a turkey breast from frozen?

In the oven, yes. USDA says it is safe to roast turkey from the frozen state and to allow at least 50 percent more time. A frozen 6- to 8-pound breast would need roughly 3½ to 5 hours at 325°F. Butterball's method for its frozen breasts is to roast skin side down for the first hour, remove the gravy packet, turn the breast skin side up, and continue. Do not cook a frozen breast in a slow cooker, an oven bag, a smoker or a fryer.

Gravy from a turkey breast

A single breast gives less fat and fewer drippings than a whole bird, which is why the recipe above puts onion and broth in the pan. After roasting, pour everything through a strainer. For about 2 cups of gravy, melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour and cook for a minute, then whisk in 2 cups of the strained juices topped up with broth. Simmer until it coats a spoon. Taste before salting, especially if the breast was brined.

Keeping turkey breast from drying out

1. Salt it ahead. Even 12 hours makes a difference.
2. Butter under the skin. It bastes the meat without opening the oven.
3. Use a thermometer and stop at 165°F. Most dry turkey breast is simply overcooked.
4. Rest 15 to 20 minutes before slicing.
5. Slice across the grain, and only what you will serve.
6. Serve with warm gravy or pan juices.

Leftovers

USDA's rules are the same as for a whole turkey. Refrigerate within 2 hours, in shallow containers. Use within 3 to 4 days, or freeze; frozen cooked turkey is best within 2 to 6 months. Reheat slices covered, with a spoonful of broth, in an oven set no lower than 325°F or in the microwave until they reach 165°F. Cold sliced turkey breast is safe to eat as it is, which makes it the easiest holiday leftover to turn into sandwiches.

If you are deciding between a breast and a whole bird, the full roasting chart by weight is in how long to cook a turkey.