A thawed, bone-in 6 lb turkey breast generally takes about 1 hour 45 minutes to 2 hours 15 minutes in a 325°F (163°C) oven. The most reliable way to know it is ready is to check the thickest part with a food thermometer, then let the meat rest before carving.
Ingredients
- 1 bone-in, skin-on turkey breast, about 6 lb (2.7 kg), fully thawed
- 1½ tsp fine salt (9 g)
- 1 tsp freshly ground black pepper (2 g)
- 1 tsp dried thyme (1 g), or 1 tbsp chopped fresh thyme (about 3 g)
- 1 tbsp olive oil (15 ml)
- 3 tbsp unsalted butter, softened (42 g)
- 1 medium yellow onion, cut into wedges (about 150 g)
- 1 lemon, quartered (about 110 g)
- 1 cup low-sodium chicken or turkey broth (240 ml)
Instructions
- Thaw and prepare the turkey. If frozen, thaw the breast in its packaging on a tray in the refrigerator; a 6 lb breast commonly needs about 1½ to 2 days. Remove the neck or giblet packet if included, and discard the packaging. Do not rinse raw poultry, since splashing water can spread bacteria. Pat the skin and exposed meat dry with paper towels. Set the oven rack in the lower-middle position and preheat the oven to 325°F (163°C).
- Season the breast. Stir together the salt, pepper, and thyme. Carefully loosen the skin over the breast meat with your fingers, taking care not to tear it. Rub about half the softened butter directly over the meat beneath the skin. Rub the remaining butter and olive oil over the outside of the skin, then season the whole breast evenly with the salt mixture. If the skin is already torn or difficult to loosen, simply spread the butter over the outside and season well.
- Set up the roasting pan. Arrange the onion and lemon wedges in the bottom of a roasting pan and pour in the broth. Set a roasting rack over the vegetables and place the turkey breast on the rack, skin side up. If you do not have a rack, rest the breast on the onion wedges so it sits above most of the liquid. Keep the broth below the turkey rather than pouring it over the skin; wet skin is less likely to brown well.
- Roast until safely cooked. Roast uncovered for about 1 hour 45 minutes to 2 hours 15 minutes. Start checking the temperature around 1 hour 30 minutes, since breast shape, starting temperature, and oven accuracy affect the timing. Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); check more than one thick area and return the turkey to the oven if any reading is lower. Check again every 10 to 15 minutes as it nears doneness. If the skin is browning too quickly, loosely tent it with foil.
- Rest, then carve. Transfer the turkey to a carving board and rest it for 20 minutes before slicing. Resting gives the juices time to settle and makes the breast easier to carve; do not leave it at room temperature for more than 2 hours. Remove the breast meat from the bone, slice across the grain, and serve with the pan juices. Discard the onion and lemon if they have become very soft, or strain the liquid for serving.
Tips
- Thaw completely for an even roast. A partly frozen center makes the cooking time unpredictable and can leave the outer meat overdone before the middle reaches a safe temperature. Keep the turkey in a dish or rimmed tray while it thaws in the refrigerator so raw juices cannot drip onto other food. If it is still icy on cooking day, use a safe cold-water thawing method with the turkey in a leakproof bag, changing the water every 30 minutes, and cook it promptly once thawed.
- Use the thermometer, not the clock, as the finish line. The timing range is a planning guide, not a guarantee. Thermometers can read differently depending on where the probe lands, so check the thickest area without touching bone. If you have an oven-safe probe thermometer, place it in the thickest part before roasting and still verify the temperature in another spot before serving.
- Keep the skin dry and avoid constant basting. Patting the skin dry and leaving the oven door closed helps it brown. Frequent basting releases heat and adds moisture to the surface, which can slow cooking and soften the skin. If you want extra color, you can briefly broil the breast at the end, watching continuously; remove it as soon as the skin is browned and do not let it burn.
- Adjust the seasoning to the broth and butter. This recipe uses unsalted butter and low-sodium broth so you can control the salt. If using salted butter or regular broth, reduce the added salt to about 1 tsp (6 g). Fresh sage or rosemary can replace the thyme, but use a modest amount so the herbs do not overpower the mild turkey flavor.
Serving Suggestions
Slice the breast just before serving and spoon a little strained pan juice over the meat to keep the slices glossy. It pairs well with mashed potatoes, roasted carrots, green beans, or a crisp salad, along with cranberry sauce if you like a sweet-tart contrast. For a simple gravy, pour the pan liquid through a strainer into a measuring cup, skim excess fat, and bring the liquid to a simmer in a saucepan. Whisk in a smooth slurry made from 1 tbsp all-purpose flour (8 g) and 2 tbsp cold water (30 ml) per cup of liquid, then simmer until thickened. Taste before adding salt, especially if the broth was not low-sodium.
A 6 lb breast usually provides a generous main course for about six people, though appetites and side dishes make a difference. If serving a larger group, carve the meat into even slices and arrange it on a warm platter rather than leaving it on the bone. The onion and lemon in the roasting pan are there to flavor the juices; they are not intended as a separate vegetable side.
Variations
Garlic and herb: Add 2 minced garlic cloves (about 6 g) to the softened butter and use a mixture of thyme and chopped rosemary. Keep the garlic under the skin or mixed into the butter rather than scattering it over the surface, where small pieces may burn during the long roast.
Lemon-sage: Replace the thyme with 1 tbsp chopped fresh sage (about 2 g), and add a little finely grated lemon zest to the butter. The lemon and sage give the breast a fragrant, savory character without changing the oven temperature or the thermometer target.
Smoky paprika: Mix 1 tsp smoked paprika (2 g) into the salt and pepper, and use olive oil in place of the butter if you prefer a dairy-free coating. The paprika deepens the color and gives the skin a mild smoky note; check browning a little earlier because the seasoning can make the surface look dark before the meat is done.
Boneless breast: The same seasoning works on a boneless breast, but do not assume it needs the same time as a bone-in 6 lb piece. Shape and thickness vary, and boneless roasts may cook faster or more unevenly. Begin checking early and use the thermometer’s 165°F (74°C) reading rather than relying on a timing conversion.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking. Remove the meat from the bone, divide it into shallow airtight containers, and refrigerate for 3 to 4 days. Keeping the meat in smaller portions helps it cool promptly and makes it easier to reheat only what you need. Store the pan juices separately if possible, and do not leave sliced turkey sitting out on the serving table for an extended period.
For longer storage, freeze sliced or pulled turkey in well-sealed freezer containers or bags for about 2 to 3 months for best quality. Label the package with the date, and thaw frozen portions in the refrigerator rather than on the counter. Turkey can be reheated from frozen, but allow extra time and check the center carefully.
To reheat in the oven, put the turkey in a covered baking dish with a splash of broth or pan juice and warm it at 325°F (163°C) until it reaches 165°F (74°C). In the microwave, cover the portion, arrange slices evenly, and heat in short intervals, turning or rearranging them for more even warming. The USDA FSIS recommendation for reheated leftovers is 165°F (74°C); verify with a food thermometer. Adding a little liquid and covering the dish helps keep the lean breast meat from drying out.
Frequently Asked Questions
How long does a 6 lb turkey breast take at 325°F?
A thawed, bone-in, skin-on breast generally takes about 1 hour 45 minutes to 2 hours 15 minutes at 325°F (163°C). Start checking around 1 hour 30 minutes, then let the thermometer determine when it is done. A different shape, an oven that runs hot or cool, or a breast that is not fully thawed can change the timing.
Should I cover a turkey breast while it roasts?
Roast it uncovered to help the skin brown. If the skin becomes deeply browned before the thickest part reaches 165°F (74°C), lay foil loosely over the top and continue roasting. Do not wrap it tightly from the beginning unless you specifically want softer skin.
Is it better to roast a turkey breast at 325°F or 350°F?
Both temperatures can be used for roasting, but this recipe uses 325°F (163°C) for steady cooking and a wider margin against overbrowning. If you choose 350°F (177°C), begin checking earlier because the breast may finish sooner. In either case, the safe internal temperature is 165°F (74°C), measured in the thickest part away from bone.
Can I cook a 6 lb turkey breast from frozen?
It is safest and most predictable to thaw it first in the refrigerator. Cooking from frozen can take substantially longer and makes it harder to season evenly; if you do cook it frozen, follow reliable poultry-safety guidance, do not use a slow cooker, and verify 165°F (74°C) in all thick areas. Never partially roast a frozen breast, refrigerate it, and finish cooking later.
Do I need to baste the turkey breast?
No. Basting is optional and is not needed to make the meat juicy. Opening the oven repeatedly lets heat escape, which may lengthen cooking, and spooning liquid over the skin can make it less crisp. Butter beneath the skin, a thermometer-guided roast, and a 20-minute rest are more useful for this method.
How do I keep turkey breast from drying out?
Do not roast it past the safe temperature in pursuit of a particular clock time, and avoid cutting it immediately after it leaves the oven. Check the thickest part carefully, remove the breast when it has reached 165°F (74°C), and rest it for 20 minutes before carving. Serve slices with pan juices, and refrigerate leftovers promptly so they can be reheated gently with a little broth.
Related
- Eggnog Recipe: How to Make It Taste Better From Scratch
- Eggnog Recipe: A Smooth, Cooked Holiday Classic
- Eggnog Recipe UK: A Creamy, Gently Spiced Classic
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).