How Long to Cook a Half Turkey Breast in the Oven

A 3½- to 4-pound (1.6- to 1.8-kg) bone-in half turkey breast takes about 1 hour 45 minutes to roast at 350°F (177°C), with the exact time depending on its shape and your oven. Season it with butter, herbs, and lemon, then use a thermometer—not the clock alone—to know when it is ready for slicing.

Ingredients

1 bone-in, skin-on half turkey breast, 3½ to 4 lb (1.6 to 1.8 kg), fully thawed
3 tbsp unsalted butter, softened (42 g)
1 tbsp olive oil (15 ml)
1½ tsp kosher salt (about 9 g; use less fine table salt)
½ tsp freshly ground black pepper (about 1 g)
1 tsp dried thyme (about 1 g), or 1 tbsp fresh thyme leaves (about 3 g)
1 tsp dried rosemary, crushed (about 1 g), or 1 tbsp finely chopped fresh rosemary (about 2 g)
2 garlic cloves, finely grated or minced (about 6 g)
1 medium lemon, zested and cut into wedges (about 100 g)
1 medium yellow onion, cut into thick wedges (about 150 g)
1 cup low-sodium chicken broth (240 ml)

Instructions

Heat the oven to 350°F (177°C), with a rack in the center. Take the turkey out of its packaging and remove any packet of giblets if present. Pat the skin and the cavity dry with paper towels; dry skin browns better than damp skin. If the turkey is still icy or partly frozen, thaw it safely in the refrigerator before roasting rather than relying on this cooking time.
Set the onion wedges in a roasting pan or ovenproof skillet large enough to hold the breast without crowding it. Pour in the broth. The onion raises the turkey slightly and adds flavor to the pan juices, while the broth helps keep drippings from scorching. The breast does not need to be submerged; the liquid should sit below the meat.
Mix the softened butter with the olive oil, salt, pepper, thyme, rosemary, garlic, and lemon zest. Gently loosen the skin over the breast with your fingers, taking care not to tear it, and spread about half of the butter mixture underneath. Rub the rest over the skin. Set the breast skin-side up on the onions. The measuring, seasoning, and pan setup take about 20 minutes altogether.
Roast uncovered. For a 3½- to 4-pound bone-in half breast, plan on roughly 1 hour 30 minutes to 2 hours; about 1 hour 45 minutes is a practical estimate for the recipe timing. Begin checking the temperature at around 1 hour 25 minutes, since oven accuracy, the breast’s starting temperature, and its thickness all affect the finish time. If the skin is already deeply browned before the meat is done, loosely cover it with foil.
Check doneness with an instant-read food thermometer, inserting it into the thickest part of the breast without touching bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); check more than one thick area if the breast is uneven. If it has not reached 165°F (74°C), return it to the oven and check again after 10 to 15 minutes. Do not judge safety by color or clear-looking juices.
Transfer the cooked breast to a cutting board and loosely tent it with foil. Rest for 20 minutes before carving so the juices settle and the meat is easier to slice. The temperature requirement is still 165°F (74°C) in the thickest part; resting is not a substitute for reaching that temperature. While it rests, you can skim excess fat from the pan juices and serve them as a simple sauce.
Carve by cutting along the breastbone to release the meat, then slice across the grain into even pieces. Spoon a little pan juice over the slices and serve warm. If you would like more sauce, strain the pan liquid into a small saucepan, bring it to a simmer, and taste before adding salt; broth and turkey drippings can already be salty.

Tips

Use a thermometer in the right spot. The thickest section is the best place to check, and the probe should not touch bone, which can give a misleading reading. If you have more than one probe-style thermometer, a leave-in model can help you monitor the roast, but confirm the final temperature with an instant-read thermometer in another thick spot.
Adjust salt for the turkey you bought. Some turkey breasts are labeled enhanced, self-basting, or injected with a salt solution. If yours is, reduce the added kosher salt to about ¾ teaspoon (4.5 g), and choose low-sodium broth. A fine-grain table salt is denser than kosher salt, so use roughly half as much by volume or weigh it.
Keep the skin dry and avoid constant basting. Patting the turkey dry helps it brown, while repeatedly opening the oven releases heat and can extend the cooking time. The butter beneath and over the skin gives flavor without frequent basting. If the pan looks dry or the drippings begin to darken, add a splash of water or broth.
Choose a substitute that suits the flavor. If fresh herbs are unavailable, dried thyme and rosemary work well as listed; dried herbs are more concentrated, so do not swap them one-for-one by volume. You can use softened margarine instead of butter, though the flavor will be less rich, or use orange zest instead of lemon for a sweeter citrus note.

Serving Suggestions

Serve the sliced turkey with mashed potatoes, roasted carrots, green beans, or a crisp salad. The pan onions and broth make a light, savory accompaniment; for a thicker gravy, whisk 1 tablespoon of flour (8 g) into 1 tablespoon of drippings (15 ml) in a saucepan, cook briefly, then gradually whisk in 1 cup (240 ml) of strained pan liquid or broth and simmer until thickened. Taste before seasoning, and keep the turkey warm only briefly so it does not dry out.

For a smaller meal, pair a few slices with toasted bread, cranberry sauce, or a grain such as rice or farro. The breast is mild enough to work with traditional holiday sides, but it is also practical for an ordinary dinner because it roasts in one pan and leaves useful slices for sandwiches or salads the next day.

Variations

Use a boneless half breast: Boneless turkey breast cooks faster and has no bone to check around, so start checking well before the bone-in estimate—often around 60 minutes, depending on its weight and thickness. Roast it at the same oven temperature and use the thermometer’s 165°F (74°C) target rather than a fixed time. A tied roast may cook more evenly; if it is not tied, fold any thin end under and secure it with kitchen twine.

Change the herb profile: Swap the thyme and rosemary for 1 teaspoon dried sage (about 1 g), or use 1 tablespoon chopped fresh parsley (about 4 g) mixed into the butter. Sage gives the turkey a familiar savory holiday flavor; parsley tastes fresher and milder. For a peppery citrus version, add ½ teaspoon paprika (about 1 g) and use orange zest in place of lemon.

Add vegetables to the pan: Carrots cut into large pieces or celery ribs can join the onion under the turkey. Keep the pieces fairly large so they do not soften into the pan juices during the long roast. They will absorb some drippings and may be tender enough to serve, though their texture depends on their size and how much liquid is in the pan.

Storage and Reheating

Refrigerate leftover turkey within 2 hours of cooking. Remove the meat from the bone, place it in a shallow airtight container, and refrigerate it for 3 to 4 days. Store pan juices separately if possible and spoon a little over the meat before reheating. Discard leftovers that have been left at room temperature longer than 2 hours, or longer than 1 hour when the room or outdoor temperature is above 90°F (32°C).

For longer storage, freeze sliced turkey in a well-sealed freezer-safe container for about 2 to 3 months for best quality. Thaw it in the refrigerator rather than on the counter. Reheat only the amount you plan to serve: cover slices with a spoonful of broth or pan juice and warm them in a covered oven-safe dish at 325°F (163°C), or gently heat them in a skillet with a splash of liquid. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid prolonged heating that can dry the slices.

Frequently Asked Questions

How long does a half turkey breast take per pound?

At 350°F (177°C), a bone-in half turkey breast often needs around 20 to 30 minutes per pound, but that is only a planning estimate. A 3½- to 4-pound breast may take about 1½ to 2 hours. Shape, oven calibration, and whether the meat started fully chilled all affect the timing, so rely on a thermometer reading of 165°F (74°C) in the thickest part.

Should I cover the turkey breast while it roasts?

Roast it uncovered so the skin can brown. If it becomes as brown as you want before the center is cooked through, lay foil loosely over the top for the remaining time. Avoid wrapping it tightly from the start, which traps steam and makes the skin less crisp.

Is a half turkey breast bone-in or boneless?

Either cut may be sold as a half turkey breast, so check the label. This recipe is written for a bone-in, skin-on half breast weighing 3½ to 4 pounds. A boneless breast can be smaller and cooks more quickly; begin checking its temperature early, and do not use the bone-in timing as a guarantee.

Can I roast it from frozen?

For this recipe, thaw the turkey completely before seasoning and roasting so the cooking time is predictable and the seasoning can reach the surface. Thaw it in the refrigerator, allowing roughly 24 hours for every 4 to 5 pounds as a general guide, and keep it in a tray to catch drips. Do not thaw poultry on the counter.

Why is the turkey still pink if it has reached 165°F?

Color alone does not show whether poultry is safely cooked; turkey can retain a pink tint for reasons unrelated to doneness. Check the thickest part with a food thermometer, making sure it reads at least 165°F (74°C) and the probe is not touching bone. If the reading is below that, continue roasting and check again.

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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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