How Long to Cook a Turkey Breast Per Pound

At 325°F (163°C), plan on about 20–25 minutes per pound for a bone-in turkey breast, or 25–30 minutes per pound for a boneless one. Those times are estimates: roast until a thermometer reads 165°F (74°C) in the thickest part, then rest the meat before slicing.

This simple oven-roasted turkey breast is seasoned with butter, garlic, thyme, and lemon, then served in tender slices with its pan juices. The recipe is written for a thawed, 4-pound (1.8 kg) bone-in breast; use the per-pound guide for a different size, but let temperature—not the clock—decide when it is done.

Ingredients

1 bone-in, skin-on turkey breast, about 4 lb (1.8 kg), fully thawed
3 tbsp unsalted butter, softened (42 g)
1½ tsp fine salt (9 g)
½ tsp freshly ground black pepper (1 g)
2 garlic cloves, finely grated or minced (about 6 g)
1 tsp fresh thyme leaves (1 g), or ½ tsp dried thyme (about 0.5 g)
1 medium lemon, halved (about 100 g)
1 medium yellow onion, cut into thick wedges (about 150 g)
1 cup low-sodium chicken broth or water (240 ml)

Instructions

Thaw safely and heat the oven. If the breast is frozen, thaw it in the refrigerator before starting; allow roughly 24 hours for every 4–5 lb (1.8–2.3 kg), and keep it in a tray to catch drips. Do not roast it while frozen for this timing guide. Set a rack in the middle of the oven and heat to 325°F (163°C). The 15-minute prep estimate includes preheating while you season the turkey.
Dry and season the breast. Remove the turkey from its packaging and take out any packet of giblets. Pat the skin and exposed meat dry with paper towels. Mix the softened butter with the salt, pepper, garlic, and thyme. 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. If the skin is difficult to loosen, simply spread all the seasoned butter over the outside.
Set up the roasting pan. Arrange the onion wedges in a roasting pan and place the turkey breast on top, skin side up. Put the lemon halves cut side down beside it and pour the broth into the bottom of the pan, not over the skin. The onion props the turkey up and flavors the pan juices. If you have a roasting rack, you can use it instead of the onion wedges, but keep the liquid below the breast.
Roast, using the per-pound estimate as a guide. Roast uncovered at 325°F (163°C). For this 4-pound breast, begin checking at about 1 hour 20 minutes; it may need close to 1 hour 40 minutes. A useful planning range for a bone-in breast is 20–25 minutes per pound, so a 6-pound breast might take roughly 2–2½ hours. Oven accuracy, breast shape, starting temperature, and the amount of bone all affect the time.
Check the temperature in more than one spot. Insert an instant-read thermometer into the thickest part of the breast, keeping the tip away from bone, and check the thickest area on both sides if the breast is uneven. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry; return the turkey to the oven if any checked spot is below that temperature. If the skin is getting dark before the center is ready, lay foil loosely over the top. Do not rely on color, clear juices, or the minutes-per-pound estimate as a safety test.
Rest before carving. Transfer the cooked breast to a cutting board and rest it for 20 minutes, loosely tented with foil. Resting gives the juices time to settle and makes the breast easier to slice; do not wrap it tightly, which can soften the skin. The rest is included in the total time above.
Slice and serve. Cut along the breastbone to separate each lobe, then slice the meat across the grain. Spoon a little pan juice over the slices if you like. Discard the used lemon and onion, or strain the pan liquid for serving. For easy gravy, skim excess fat from the liquid and simmer it in a saucepan; thicken with a small flour-and-water slurry if desired.

The minutes-per-pound figure is best used to plan dinner and decide when to start checking—not to set a guaranteed finish time. A compact breast can cook faster than a long, thick one of the same weight, and a cold breast straight from the refrigerator may take longer. For a boneless breast, allow about 25–30 minutes per pound at the same oven temperature, begin checking early, and use the same 165°F (74°C) thermometer target.

Tips

Thaw completely. A partly frozen center cooks unevenly, so the outside can dry before the middle reaches its safe temperature. Thaw in the refrigerator, not on the counter. If the package includes a pop-up timer, treat it as a rough indicator and confirm doneness with a thermometer.
Use a thermometer correctly. Check the thickest meat without touching bone, since bone can distort the reading. If the first reading is low, check another thick area and continue roasting; the turkey is ready only when all the spots you check reach 165°F (74°C).
Adjust the seasoning if needed. If the turkey is labeled pre-brined, enhanced, or kosher, it may already contain salt. Reduce the added salt to ½ teaspoon (3 g) or omit it, then season to taste at the table. Dried thyme works if fresh is unavailable, though its flavor is more concentrated.
Keep the pan from drying out. Check the liquid partway through roasting and add a little more broth or water if the pan is nearly dry. Avoid repeatedly opening the oven, which lets heat escape and can lengthen cooking time.

Serving Suggestions

Serve the sliced turkey with mashed potatoes, roasted carrots, green beans, or a crisp salad. The lemon and thyme pair well with simple sides, while the onion-scented pan juices add flavor to potatoes, rice, or bread. For a holiday-style plate, add stuffing, cranberry sauce, and gravy; for a smaller weeknight meal, tuck slices into sandwiches with lettuce and mustard the next day.

To make quick gravy from the pan, pour the liquid through a strainer into a measuring cup and skim off excess fat. Measure the remaining liquid, add it to a saucepan, and bring it to a simmer. Stir in a slurry made from 1 tablespoon flour and 2 tablespoons cold water (8 g flour and 30 ml water) per cup of liquid, then simmer while stirring until lightly thickened. Taste before adding salt, especially if the turkey was pre-brined.

Variations

Use rosemary instead of thyme: Replace the thyme with 1 teaspoon chopped fresh rosemary (about 1 g), or ½ teaspoon dried rosemary (about 0.5 g). Rosemary has a stronger, pine-like flavor, so keep the amount modest. Sage is another good swap, especially alongside traditional holiday sides.

Add a little sweetness: Stir 1 teaspoon maple syrup or honey (5 ml) into the butter mixture. It gives the skin a subtle sweet note and may brown sooner, so tent it loosely with foil if it darkens before the turkey is cooked through.

Roast boneless turkey breast: Use a 3–4 lb (1.4–1.8 kg) boneless breast and begin checking around 25 minutes per pound. Boneless roasts vary widely in thickness and may be tied or rolled; place the thermometer in the center of the thickest portion and cook to 165°F (74°C). Follow package directions if the roast is netted, and remove netting only as instructed.

Make it dairy-free: Replace the butter with 3 tablespoons (45 ml) olive oil. The meat will still take on the garlic and herbs, though the skin may brown a little differently. Check the temperature as usual rather than extending the roast just to achieve a particular color.

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 pan juices separately if you have them. For longer storage, freeze sliced turkey in a well-sealed freezer container for about 2–3 months for best quality; thaw it in the refrigerator before reheating.

Reheat only the amount you plan to eat. Add a spoonful of broth or pan juice, cover, and warm in a 325°F (163°C) oven until the turkey reaches 165°F (74°C), checking with a thermometer. Thin slices can also be warmed gently in a covered skillet with a splash of broth. Avoid prolonged high heat, which can dry out lean breast meat, and do not reheat the same portion repeatedly.

Frequently Asked Questions

How many minutes per pound should I cook a turkey breast?
At 325°F (163°C), plan for about 20–25 minutes per pound for bone-in turkey breast and 25–30 minutes per pound for boneless. These are estimates, not a doneness guarantee. Start checking early and cook until the thickest part reaches 165°F (74°C).

Is it better to roast turkey breast at 325°F or 350°F?
Both temperatures can work, but this recipe uses 325°F (163°C) for a steady roast and a wider window to monitor the center. At 350°F (177°C), the breast may finish sooner and brown faster, so check it earlier and still use the thermometer target of 165°F (74°C).

Should turkey breast be covered while roasting?
Roast it uncovered so the skin can brown. If the skin becomes dark before the center reaches 165°F (74°C), lay foil loosely over the breast for the rest of the cooking time. Covering it from the beginning traps steam and usually leaves the skin less crisp.

Do I need to baste a turkey breast?
No. Basting is optional and does not replace checking the internal temperature. Opening the oven often to baste can slow the roast, while butter under and over the skin provides seasoning without repeated interruptions. Use pan liquid to moisten the sliced meat at serving if needed.

How long should turkey breast rest before slicing?
Rest it for about 20 minutes, loosely covered with foil. That gives the juices time to settle and makes carving easier. If a very large breast takes longer to cook, the same resting period is still a useful guide; keep it covered loosely rather than sealing it tightly.

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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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