How Long to Cook a Turkey Breast in the Oven at 350°F

A bone-in turkey breast roasted at 350°F (177°C) takes about 1 hour 40 minutes, though its exact cooking time depends on its size and shape. This simple version uses butter, garlic, herbs, and lemon for flavorful meat and browned skin; a thermometer, not the clock, tells you when it is safe and ready to serve.

Ingredients

1 bone-in, skin-on turkey breast, 3½–4 lb (1.6–1.8 kg), fully thawed
1½ tsp kosher salt (about 4.5 g; coarse salt can vary by volume)
1 tsp freshly ground black pepper (about 2 g)
4 tbsp unsalted butter, softened (57 g)
1 tbsp olive oil (15 ml)
3 garlic cloves, finely grated or minced (about 9 g)
1 tsp finely grated lemon zest (about 2 g), plus 1 tbsp lemon juice (15 ml)
1 tsp chopped fresh thyme leaves (about 1 g), or ½ tsp dried thyme (about 0.5 g)
1 medium yellow onion, cut into thick wedges (about 150 g)
1 cup low-sodium chicken or turkey broth (240 ml)

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat it to 350°F (177°C). Put the onion wedges in a roasting pan or oven-safe skillet and pour in the broth. The onion makes a low bed for the turkey, while the broth helps keep the pan drippings from scorching. Set a roasting rack over the onions if you have one; if not, the breast can sit directly on the onion wedges.
Dry and season the turkey. Remove the turkey from its packaging and take out any neck or giblet packet. Pat the breast thoroughly dry with paper towels; do not rinse raw poultry, since splashing can spread bacteria around the sink. In a small bowl, mix the salt and pepper. Gently loosen the skin over the breast with your fingers, taking care not to tear it, and rub about half the salt mixture directly onto the meat beneath the skin. Sprinkle the rest over the outside.
Make the herb butter. Stir together the softened butter, olive oil, garlic, lemon zest, lemon juice, and thyme. Slide a few spoonfuls under the loosened skin and spread them over the breast meat. Rub the remainder over the skin. If a section of skin will not loosen easily, spread the butter over the outside instead of forcing it. Tuck the wing tips under the breast if they are sticking out, so they are less likely to dry or brown too quickly.
Roast until safely cooked. Set the breast skin-side up on the rack or onion bed. Roast uncovered. A 3½–4 lb (1.6–1.8 kg) bone-in breast commonly takes about 1 hour 25 minutes to 1 hour 55 minutes at this temperature; use 1 hour 40 minutes as a planning estimate, not a doneness test. Begin checking around 1 hour 15 minutes. Insert an instant-read thermometer into the thickest part of the breast without touching bone. USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C); check more than one thick area if the breast is uneven. If it is below that temperature, return it to the oven and check again every 10–15 minutes. If the skin is already deeply browned, loosely cover it with foil while the meat finishes.
Rest, then carve. Transfer the cooked breast to a cutting board and let it rest for 15 minutes before carving. Resting gives the hot juices time to settle and makes the breast easier to slice; it does not replace the thermometer check. Cut along one side of the breastbone, then slice the meat across the grain into portions. Spoon some pan juices over the slices, or strain the drippings for serving.

Tips

Thaw completely first. A partly frozen breast cooks unevenly, making the outside overcook while the center lags behind. Thaw it in the refrigerator, allowing roughly 24 hours for every 4–5 lb (1.8–2.3 kg) of poultry, and keep it in a rimmed dish to catch drips. A smaller breast may thaw sooner, but check that the center is no longer icy before roasting.
Use a thermometer in the right place. The bone can give a misleading reading, so aim for the thickest meat and keep the probe tip clear of bone. Color, clear juices, and the pop-up timer some birds come with are less dependable than an instant-read thermometer. If the first reading is below 165°F (74°C), cook longer and recheck; do not assume that resting will bring an under-temperature breast to a safe temperature.
Adjust the salt if needed. This recipe uses unsalted butter and a measured amount of kosher salt. If using salted butter, reduce the added salt by about ½ tsp (roughly 1.5 g) to start, especially if the broth is not low-sodium. Fine table salt packs more densely than coarse kosher salt, so use a little less by volume or weigh it.
Keep the skin dry and avoid crowding. Patting the turkey dry helps the skin brown. Do not cover it for the whole roasting time, since trapped steam softens the skin; foil is useful only near the end if it is getting too dark. Make sure the pan is not so small that the breast sits in a deep pool of liquid.

Serving Suggestions

Serve the carved breast warm with the roasted onion wedges and a spoonful of the lemony pan juices. Mashed potatoes, roasted carrots, green beans, stuffing, or a crisp salad all work well alongside it. For a simple gravy, pour the drippings into a small saucepan, skim off excess fat, and bring them to a simmer. Whisk 1 tbsp flour (8 g) into 1 tbsp softened butter (14 g), whisk that paste into the simmering liquid, and cook until thickened; add broth a little at a time if you want a looser sauce.

For a smaller meal, plan on about 6 oz (170 g) of raw bone-in turkey breast per person, allowing extra if you want leftovers. Carve only what you expect to serve right away and keep the rest of the breast intact; larger pieces tend to stay juicier than thin slices as they cool. Offer lemon wedges or chopped parsley at the table for a fresh finish, and keep any gravy warm separately rather than pouring it over all the meat in advance.

Variations

Use rosemary or sage: Replace the thyme with 1 tsp chopped fresh rosemary (about 1 g) or 1 tsp chopped fresh sage (about 1 g). Both have a stronger, woodsy flavor, so use one herb at a time if you want the lemon and garlic to remain prominent. Dried herbs are more concentrated: use about one-third as much dried herb as fresh.

Make it dairy-free: Replace the butter with 3 tbsp olive oil (45 ml). The seasoning will still cling to the meat, though the skin may brown a little differently and the flavor will be less rich. Rub some oil and seasoning under the skin, then brush the rest over the outside.

Add a gentle spice note: Mix ½ tsp sweet paprika (about 1 g) into the herb butter, or add a pinch of smoked paprika for a deeper aroma. For a bright, savory variation, swap the lemon zest and juice for 1 tbsp orange zest (about 6 g) and 1 tbsp orange juice (15 ml). These changes affect the flavor, not the safe temperature; still cook the thickest part to 165°F (74°C).

Cook a boneless breast: This recipe is written for bone-in turkey, which generally takes longer and can be more forgiving against overcooking. A fully thawed boneless breast of similar weight may finish sooner, so begin checking its internal temperature early and use the same 165°F (74°C) endpoint. If it is rolled or netted, follow any package directions about whether to leave the netting on during roasting, and remove it before carving if directed.

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 for 3–4 days. Store gravy and pan juices separately when possible, so the turkey is easier to portion and does not sit in liquid. If you will not use the leftovers within that window, freeze them in airtight, freezer-safe packaging; for best quality, use within about 2–3 months. Thaw frozen cooked turkey in the refrigerator rather than on the counter.

To reheat, place slices in a baking dish with a splash of broth or gravy, cover tightly with foil, and warm in a 325°F (163°C) oven until the turkey reaches 165°F (74°C). Check the center of the portion with a food thermometer. A microwave also works: cover the slices, add a little liquid, and heat in short intervals, turning or rearranging them so they warm evenly. Reheat only the amount you plan to eat, since repeated warming can dry the meat. Discard leftovers that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

How long does a turkey breast take per pound at 350°F? For a bone-in breast, a broad planning estimate is about 20–25 minutes per pound at 350°F (177°C), but shape, starting temperature, and oven accuracy all affect the timing. A 3½–4 lb breast often takes roughly 1 hour 25 minutes to 1 hour 55 minutes. Start checking early and remove it only after the thickest part reaches 165°F (74°C).

Should I cover turkey breast while it roasts? Roast it uncovered to encourage browning. If the skin becomes dark before the center is done, tent the breast loosely with foil for the remaining time. Avoid wrapping it tightly from the start, because trapped steam can leave the skin soft rather than browned.

Can I roast the turkey breast straight from frozen? This recipe assumes a fully thawed breast. A frozen or partly frozen breast takes substantially longer and is harder to cook evenly, so thaw it safely in the refrigerator before seasoning and roasting. Do not thaw poultry on the counter.

Does a boneless breast cook faster than a bone-in breast? Often, yes, but the exact difference depends on its shape and whether it is rolled or tied. Start checking earlier than you would for a bone-in breast and rely on the thermometer rather than a minutes-per-pound calculation. The USDA FSIS safe minimum for either type is 165°F (74°C).

Can I prepare the turkey breast ahead? You can season the fully thawed breast, cover it, and refrigerate it for up to 24 hours before roasting. Keep raw poultry on a tray on the refrigerator’s lowest shelf, away from ready-to-eat food. Before cooking, pat away any moisture that has collected on the skin; there is no need to leave raw poultry on the counter to warm up.

Why is my turkey breast dry? The most common cause is cooking it past 165°F (74°C), especially if the thermometer is placed too close to the bone and gives a misleading reading elsewhere. Check the thickest area with a reliable thermometer, start checking before the estimated finish, and let the cooked breast rest for 15 minutes before slicing. Carving across the grain and serving with pan juices also helps each portion feel moist.

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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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