How long does it take to roast turkey breast, does it matter if it is bone-in or bone-out, and how do I know when it's done? I have all of your answers, plus more! Come learn how to easily enjoy some turkey any time of year without all the extra work!
Time For Roasting Turkey Breast
When someone mentions roasting turkey you most likely think of spending the whole morning on Thanksgiving preparing and cooking an entire bird. However, roasting only a turkey breast is much simpler and quicker, so you can enjoy it any time of the year!
Plus, turkey breast is reasonably sized (about 5 pounds on average), so you can easily feed a group of people! Check out my tasty oven-roasted turkey breast recipe here!
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If you love serving turkey, whether for Thanksgiving or any other occasion, make sure you take a look at my guide on how to safely thaw turkey! I can also answer if you should put butter under the skin of the turkey and have a ton of tasty recipes that use leftover turkey!
How Long To Roast A Turkey Breast
Turkey breast should be roasted in the oven at 400°F (205°C). At this temperature, it will take roughly 15 minutes per pound for a turkey breast that is bone-in or 12 minutes per pound for a boneless turkey breast.
Take a look at this handy chart for a rough estimate of how long it will take to roast your turkey breast.
| Weight | Bone-In Cooking Time | Boneless Cooking Time |
| 1½ pounds | 23 minutes | 18 minutes |
| 2 pounds | 30 minutes | 24 minutes |
| 2½ pounds | 37 minutes | 30 minutes |
| 3 pounds | 45 minutes | 36 minutes |
| 3½ pounds | 52 minutes | 42 minutes |
| 4 pounds | 60 minutes | 48 minutes |
| 4½ pounds | 67 minutes | 54 minutes |
| 5 pounds | 75 minutes | 60 minutes |
| 5½ pounds | 82 minutes | 66 minutes |
| 6 pounds | 90 minutes | 72 minutes |
| 6½ pounds | 97 minutes | 78 minutes |
| 7 pounds | 105 minutes | 84 minutes |
| 7½ pounds | 112 minutes | 90 minutes |
| 8 pounds | 120 minutes | 96 minutes |
How To Know When Roasted Turkey Breast Is Done
While knowing how long it takes to roast a turkey breast is pretty useful, the only way to know when the meat is fully cooked is by using a meat thermometer.
A turkey breast is considered cooked and safe to eat once the internal temperature reaches 165°F (74°C). However, you'll want to pull the turkey from the oven when the internal temperature reads 160°F (71°C) because it will continue to cook an additional 5°F while the meat is resting (called 'carryover cooking').
When using a meat thermometer, make sure you are checking the thickest part of the meat, and don't let the thermometer touch the bone.
If you find that the meat is not done cooking yet, but the skin is getting too brown, you can always cover the meat with foil and finish cooking.
Now that you know how long it takes to roast turkey breast, you can go ahead and get cooking! Leave a comment down below and let me know your thoughts!
>>>>See all of my recipes here<<<<
🦃 Leftover Turkey Recipes
- Turkey Pot Pie - A warm and cozy turkey pot pie that the entire family will love!
- Leftover Turkey Noodle Soup - Perfect for if you are feeling under the weather or just need a warm bowl of soup!
- Turkey Enchiladas - Move over beef and chicken because these turkey enchiladas are super tasty!
- Turkey Chef Salad - A simple and classic salad that will make a great lunch any day of the week!
- Leftover Turkey Tetrazzini - A creamy and tasty pasta dish that is kid-approved!
- Buffalo Turkey Meatballs - These delicious meatballs are a perfect snack or appetizer for game day!
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📖 Recipe Card
How Long Does It Take To Roast Turkey Breast: Oven Roasted Turkey Breast
Ingredients
Oven Roasted Turkey
- 6 lbs turkey breast (whole bone-in turkey breast)
- 1 tablespoon olive oil (extra virgin)
- ½ teaspoon each, salt & pepper
- ½ teaspoon each, garlic & onion powder
- ½ teaspoon paprika
- 1 teaspoon parsley
(Note: 2x or 3x only changes the ingredient list)
Instructions
Oven Roasted Turkey
- Preheat your oven to 400°F (205°C) and ready your large roasting pan. *If the roasting pan is flat, use a roasting rack or lay 4-5 celery stalks across the bottom of the pan to allow the oven heat to evenly cook your turkey.
- Rinse the thawed turkey including inside the body cavity, trim any excess skin or fat if needed, and then pat dry using paper towels. Place your turkey breast onto the roasting rack with the skin facing upward.
- Coat the dried turkey breast with extra virgin olive oil and season with the combined herbs, salt, and pepper.
- Roast for 15 minutes per pound at 400°F (205°C), in the case of this 6 pound turkey breast that's 90 minutes roasting time. Check the internal temperature of your turkey for doneness. Make sure to check multiple spots where the meat is thick (and not to touch the bone).
- When the turkey's internal temperature is 160-165°F (71-74°C), remove it from the oven and cover loosely with a sheet of aluminum foil to rest for 20 minutes.
- Slice and serve once the turkey has rested.
Notes
- Servings are based on 8-ounce portions per person. You'll need 1 ½ pounds of bone-in turkey breast per portion.
- If the roasting pan is flat, use a roasting rack or lay 4-5 celery stalks across the bottom of the pan to allow the oven heat to evenly cook your turkey.
- Make sure that your turkey is completely thawed before cooking for the best results. I also recommend setting the turkey at room temperature for about 30 minutes to take the chill off.
- Allow approximately 15 minutes per pound of cooking time for bone-in turkey breast when roasted at 400°F (205°C).
- If you prefer to roast your turkey at 350°F (175°C) , allow 20 minutes per pound of bone-in turkey breast for the cooking time.
- If you remove the turkey from your oven with an internal temperature of 160°F (71°C), the turkey will continue to cook during the resting time. This carryover cooking will add 5°F to the temperature when done.
- For the absolute best juicy turkey breast, roast the turkey with the breast facing down. It won't look as pretty, but it's worth it!
- To Store: Place your turkey leftovers into an airtight container in the fridge for up to 4 days (I prefer to store it in slices).
- To Freeze: Wrap cooled turkey in heavy-duty aluminum foil and transfer into freezer storage bags or airtight freezer storage containers.
- Do remember to use or freeze leftovers within the first 4 days, then discard any remaining cooked turkey after this time.
- Reheating: Place turkey portion(s) into a baking dish as well as chicken or turkey broth and some butter. Cover with foil and bake in the oven at 350°F (175°C) until heated through.
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