A thawed, boneless 2-pound turkey breast takes about 60 to 75 minutes to roast at 350°F (177°C), depending on its shape and your oven. Roast it with a simple herb butter, then use a thermometer—not the clock alone—to confirm it is cooked through before resting and slicing.
Ingredients
- 1 boneless turkey breast, about 2 pounds (900 g), fully thawed
- 2 tablespoons unsalted butter (28 g), softened
- 1 teaspoon fine salt (6 g)
- ½ teaspoon black pepper (1 g)
- 1 teaspoon garlic powder (3 g)
- ½ teaspoon paprika (1 g)
- 1 teaspoon dried thyme (1 g)
- 1 medium yellow onion (about 150 g), cut into thick slices
- ½ cup low-sodium chicken or turkey broth (120 ml)
- 1 lemon (about 100 g), cut in half; optional for serving
Instructions
- Thaw and prepare the oven. If the turkey breast is frozen, thaw it in the refrigerator rather than on the counter; a 2-pound piece generally needs about a day, though the package shape and refrigerator temperature affect the timing. Remove the packaging and any absorbent pad. Heat the oven to 350°F (177°C), and set a rack in the middle. Pat the turkey dry with paper towels. Do not rinse raw poultry, since splashing can spread germs around the sink and counter.
- Season the breast. Stir the softened butter with the salt, pepper, garlic powder, paprika, and thyme. If the turkey has oven-safe netting or twine, follow the package directions about leaving it on during roasting. Otherwise, tie the breast loosely with kitchen twine so that it cooks in a more even shape. Rub the seasoned butter over all exposed surfaces. If the breast is already injected or heavily seasoned, check its label and reduce or omit the added salt.
- Set up the roasting dish. Arrange the onion slices in a small roasting pan or oven-safe baking dish, then pour in the broth. Place the turkey on top of the onions, skin side up if it has skin. The onions lift the meat slightly above the liquid and add flavor to the pan juices. Choose a dish that is not much larger than the breast so the broth does not spread into a very thin layer and evaporate too quickly.
- Roast and check the temperature. Roast for about 60 to 75 minutes. Begin checking at 55 minutes because thin or compact breasts can cook at different rates. Insert an instant-read thermometer into the thickest part of the meat, taking care not to touch the pan or a bone if your cut has one. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C), measured with a food thermometer. If it has not reached that temperature, return it to the oven and check again every 5 to 10 minutes. If the top browns before the center is ready, loosely cover it with foil.
- Rest, then carve. Transfer the turkey to a cutting board and rest it for 15 minutes before slicing. Keep it loosely tented with foil; a tight cover can trap steam and soften browned skin. Remove any netting or twine, then slice across the grain into even pieces. Spoon a little warm pan juice over the slices if you like. Discard the onion or serve it alongside, and offer lemon wedges at the table.
Tips
- Use temperature as the deciding factor. The 60-to-75-minute window is a planning estimate for a thawed, boneless breast, not a guarantee. A narrow roast may finish sooner than a thick, rounded one, and an oven that runs cool will take longer. Check in the thickest section and take another reading in a nearby spot if the result seems uncertain.
- Keep the meat moist without basting constantly. The butter coating and a short rest do more useful work than repeatedly opening the oven. Every oven-door opening lets heat escape and can extend cooking. The broth in the dish helps keep the pan juices from drying out; it will not prevent overcooking, so keep an eye on the thermometer.
- Adjust the seasoning to the package. Some boneless turkey breasts are sold brined, seasoned, or injected with a salty solution. Read the label before adding salt. If yours is already seasoned, use unsalted butter and skip the salt, then taste the pan juices before serving.
- Do not carve too early. Resting gives hot juices time to settle, making the breast easier to slice without losing as much liquid onto the board. Use a sharp knife and cut across the muscle fibers for more tender-feeling slices. Save the board juices and add them to the serving platter.
Serving Suggestions
Serve the sliced turkey as the centerpiece of a small dinner with mashed potatoes, roasted carrots, green beans, or a crisp salad. The pan broth and onion make a light spooning sauce; for a thicker gravy, strain the liquid into a small saucepan, bring it to a simmer, and whisk in a slurry of 1 tablespoon cornstarch (8 g) mixed with 1 tablespoon cold water (15 ml). Simmer while whisking until it thickens, then taste and season as needed.
This roast also works well for a holiday meal when a whole turkey would be too much. Add stuffing or bread dressing, cranberry sauce, and a vegetable side, or serve it with rice and sautéed greens for an everyday plate. If you are serving several sides, slice the breast just before bringing it to the table so it stays warm and does not dry on the platter.
Variations
Lemon and rosemary: Replace the thyme with 1 teaspoon chopped fresh rosemary (about 1 g) and add 1 teaspoon finely grated lemon zest. The citrus gives the butter a brighter flavor, while rosemary makes the seasoning more aromatic. Add lemon juice at the table rather than mixing much liquid into the butter, which can make it harder to spread.
Smoky paprika: Use smoked paprika instead of regular paprika and add a pinch of cayenne if you enjoy a little heat. Keep the amount modest so the spice does not overwhelm the mild turkey. This variation pairs especially well with roasted potatoes, beans, or a tangy slaw.
Skin-on or bone-in breast: The method works with a similar-size piece, but the cooking time can change with the cut’s thickness and whether it has a bone. A bone-in 2-pound breast may need roughly 75 to 90 minutes at the same oven temperature; begin checking early and rely on the thermometer. For skin-on meat, dry the skin well and place it facing up so it can brown.
Fresh-herb butter: Substitute 1 tablespoon finely chopped fresh thyme (about 3 g) for the dried thyme, or combine it with chopped parsley. Fresh herbs taste a little greener and less concentrated, so use more by volume than dried herbs. Avoid putting delicate fresh herbs on the outside too early if they are browning quickly; mix them into the butter under the skin, if the breast has skin.
Storage and Reheating
Refrigerate cooked turkey within 2 hours of roasting, storing it in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. For best texture, store slices with a spoonful of pan juices or broth so the exposed surfaces do not dry out. If you will not use it within that time, freeze the turkey in a freezer-safe container or bag; it is easiest to reheat later if you portion it before freezing.
To reheat a small serving, place the slices in a covered oven-safe dish with a splash of broth and warm at 325°F (163°C) until the center reaches 165°F (74°C). A microwave also works: cover the slices, heat in short intervals, and check more than one piece for even heating. The USDA safe temperature for reheated leftovers is 165°F (74°C). Avoid leaving cooked turkey at room temperature for more than 2 hours, and thaw frozen portions in the refrigerator or reheat them from frozen until steaming hot throughout.
Frequently Asked Questions
How long does a 2-pound turkey breast take at 350°F? A thawed boneless breast usually takes about 60 to 75 minutes at 350°F (177°C). Start checking at around 55 minutes, since thickness, starting temperature, oven accuracy, and the shape of the roast all affect the timing. It is ready when a thermometer in the thickest part reads 165°F (74°C).
Is a 2-pound turkey breast enough for four people? Yes, a boneless 2-pound breast generally serves four when accompanied by sides. Portions depend on appetites and whether you want leftovers. A bone-in breast yields less edible meat than a boneless one, so consider a larger cut if you need generous portions or sandwiches the next day.
Should I cover the turkey breast while it roasts? Usually, leave it uncovered so the surface can brown. If it is getting dark before its center reaches 165°F (74°C), tent it loosely with foil for the rest of the cooking time. Covering it tightly from the beginning can trap steam and prevent the exterior from browning as well.
Can I cook a turkey breast from frozen? For this recipe, thaw it completely in the refrigerator first so it cooks more evenly and is easier to season. Do not thaw poultry on the counter. If you need to cook from frozen, follow a method and timing specifically intended for frozen turkey, and check the thickest part with a food thermometer; do not use the timing given here.
How long should turkey breast rest before slicing? Rest it for 15 minutes, loosely covered, after it reaches the safe temperature. That short pause makes carving easier and helps retain moisture. If dinner is delayed, keep the turkey safely hot rather than letting it sit at room temperature for an extended period.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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