For an uncooked, bone-in hotel-size turkey breast weighing about 5 pounds (2.3 kg), plan on roughly 1 hour 45 minutes in a 325°F (163°C) oven, then 20 minutes to rest. The exact time depends on the breast’s shape and your oven, so a food thermometer—not the clock—is what tells you when it is ready.
This herb-butter roast is seasoned simply with garlic, lemon, and fresh herbs, then served sliced with its pan juices. “Hotel turkey breast” can refer to a large food-service cut or a packaged product; this recipe is for a raw, bone-in breast, so check the label and use the package directions if yours is already cooked or boneless.
Ingredients
- 1 bone-in, skin-on turkey breast, about 5 lb (2.3 kg), thawed if frozen
- 2 tsp kosher salt (about 12 g; use 1½ tsp/9 g if using fine table salt)
- 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 tbsp chopped fresh rosemary (about 3 g), or 1 tsp dried rosemary (about 1 g)
- 1 tbsp chopped fresh thyme leaves (about 3 g), or 1 tsp dried thyme (about 1 g)
- ½ lemon, zested and cut into wedges (about 30 g)
- 1 cup low-sodium chicken or turkey broth (240 ml)
Instructions
- Thaw safely and set up. If the turkey breast is frozen, thaw it in the refrigerator in its wrapping, allowing about 24 hours for every 4 to 5 pounds (1.8 to 2.3 kg). Do not thaw it on the counter. Remove any packaging and the neck or giblets if included. Set a rack in a roasting pan, or place a sturdy oven-safe rack over a rimmed roasting pan. Heat the oven to 325°F (163°C). Pat the turkey dry with paper towels; do not rinse raw poultry, since splashing can spread germs around the sink.
- Season the breast. Mix the salt and pepper in a small bowl. In a second bowl, combine the softened butter, olive oil, garlic, rosemary, thyme, and lemon zest. Gently loosen the skin over the breast meat with your fingers, taking care not to tear it. Spread about half the herb butter under the skin, then rub the rest over the outside. Sprinkle the salt-and-pepper mixture evenly over the skin and into any exposed creases. If the breast has been labeled enhanced, injected, or pre-brined, reduce or omit the added salt to avoid an overly salty result.
- Add broth and roast. Pour the broth into the bottom of the pan, keeping it below the rack so the turkey roasts rather than boils. Set the breast skin-side up on the rack and tuck the lemon wedges beside it. Roast uncovered. For a breast around 5 pounds, the usual range is about 1 hour 40 minutes to 2 hours 10 minutes, but the size, starting temperature, pan, and oven all affect the timing. Begin checking at about 1 hour 30 minutes. If the skin becomes deeply browned before the center is ready, loosely tent the breast with foil; do not wrap it tightly.
- Check the temperature in more than one place. Insert an instant-read food thermometer into the thickest part of the breast, avoiding the bone. Check another thick area as well, since one portion can finish before another. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); cook until the breast reaches that temperature. If it has not reached 165°F (74°C), return it to the oven and check again after 10 to 15 minutes. A pop-up timer, browned skin, or clear-looking juices cannot confirm safe doneness.
- Rest, then carve. Transfer the turkey to a carving board and rest it loosely tented with foil for 20 minutes. This pause lets the juices settle and makes carving easier; include it in your timing. Carve the breast meat in slices, cutting away from the breastbone as needed. Spoon a little warm pan juice over the slices, and serve the rest at the table. Discard the lemon wedges and any small herb stems from the pan.
Tips
- Use the thermometer as your timer. The roasting range is a planning estimate, not a guarantee. A narrow breast can cook faster than a broad one of the same weight. Measure in the thickest meat and avoid touching bone, which can give a misleading reading. Clean the thermometer probe after checking undercooked poultry.
- Choose salt according to the label. Some turkey breasts are sold salted or injected with a seasoned solution. Look for wording such as “contains up to” a percentage of broth or salt solution. These breasts need little or no extra salt; the butter, herbs, pepper, and lemon still add flavor.
- Fresh herbs are flexible. Dried rosemary and thyme work in the amounts listed, though their flavor is more concentrated and less bright. You can also use sage or a small amount of poultry seasoning. If using a salted seasoning blend, reduce the kosher salt.
- Keep raw-poultry handling tidy. Use a clean board and utensils, wash hands with soap after handling the turkey, and keep raw juices away from ready-to-eat foods. If the skin is browning too quickly, use a loose foil tent rather than lowering the oven temperature and extending the cooking time unpredictably.
Serving Suggestions
Slice the breast across the grain and arrange it on a warm platter with the pan juices. It pairs well with mashed potatoes, roasted potatoes, stuffing, green beans, glazed carrots, or a crisp salad. For a simple gravy, strain the pan liquid into a measuring cup and skim off excess fat. Whisk 2 tablespoons (16 g) flour into 2 tablespoons (28 g) melted butter in a saucepan, cook briefly, then gradually whisk in 1½ cups (360 ml) of the strained liquid or broth. Simmer, whisking, until thickened, and season to taste. Keep the gravy simmering until hot throughout.
For a smaller meal, serve a few slices with bread rolls and a vegetable side, then chill the remaining meat promptly. The breast is also easy to carve ahead for a buffet: keep the slices covered and warm, rather than leaving cooked turkey at room temperature for an extended period.
Variations
Use a boneless breast: Boneless roasts are often more compact and may cook faster than a bone-in breast of equal weight. Follow its package guidance if available, begin checking well before the bone-in estimate, and verify 165°F (74°C) in the thickest part. If it is tied, leave the netting on during roasting unless the label says otherwise; remove it before slicing.
Change the herb profile: Replace rosemary and thyme with 1 tablespoon (about 2 g) chopped fresh sage, or use a mixture of sage and parsley. A pinch of smoked paprika adds color and a gentle smoky note. Keep strong spices modest so they complement rather than overwhelm the turkey.
Add a citrus or mustard note: Mix 1 tablespoon (15 g) Dijon mustard into the herb butter, or use orange zest instead of lemon zest. Mustard brings a mild tang, while orange makes the seasoning slightly sweeter and more aromatic. Neither change affects the safe internal temperature or the need to check doneness with a thermometer.
Make it dairy-free: Replace the butter with 4 tablespoons (60 ml) olive oil or a plant-based butter suitable for roasting. The skin may brown somewhat differently, so watch it near the end and tent loosely with foil if needed. The turkey’s cooking time still depends on its size and shape.
Storage and Reheating
Refrigerate cooked turkey within 2 hours of cooking, or within 1 hour if the room is hotter than 90°F (32°C). Remove the meat from the bone if convenient, divide it into shallow airtight containers, and refrigerate at 40°F (4°C) or below. Cooked turkey keeps for 3 to 4 days in the refrigerator. Store gravy separately so it cools quickly, and use it within the same period.
For longer storage, freeze sliced turkey in airtight, freezer-safe portions; use within about 2 to 6 months for best quality. Thaw it in the refrigerator, not on the counter. Reheat only the portion you plan to serve, covered with a spoonful of broth or gravy to limit drying. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. The microwave, stovetop, or a covered oven dish can all work; stir or turn pieces where practical so they heat evenly.
Frequently Asked Questions
How long does a 5-pound hotel turkey breast take?
At 325°F (163°C), allow roughly 1 hour 40 minutes to 2 hours 10 minutes for a 5-pound bone-in breast, then rest it for 20 minutes. Start checking early and cook to 165°F (74°C) in the thickest part. Oven differences, the breast’s shape, and whether it went into the oven very cold can shift the timing.
Should I cook turkey breast covered or uncovered?
Roast it uncovered to brown the skin. If the skin darkens before the center reaches 165°F (74°C), lay foil loosely over the top for the remainder of cooking. Avoid sealing the pan, which traps steam and can soften the skin.
Do I need to baste the turkey breast?
No. Basting is optional and opening the oven repeatedly can slow roasting by letting heat escape. The herb butter under and over the skin helps season the meat, while the broth in the pan keeps the drippings from scorching. For crisp skin, avoid repeatedly pouring liquid over it.
What if the turkey breast is already fully cooked?
Check the package carefully. A fully cooked product needs reheating, not the raw-roast timing in this recipe; follow its label for oven temperature and time, and heat leftovers to 165°F (74°C). A product marked “uncooked” must be cooked to the poultry safe minimum of 165°F (74°C).
Can I roast a frozen turkey breast?
For the most predictable cooking and seasoning, thaw it in the refrigerator first. Cooking from frozen can take substantially longer, and the outside may overcook while the center catches up. If you must cook from frozen, follow reliable package instructions for that product and use a thermometer to verify 165°F (74°C throughout the thickest portions; never rely on the estimated time alone.
Why is my turkey breast dry even though I followed the timing?
Time estimates cannot account for every oven and cut, and breast meat dries out if it is cooked well past 165°F (74°C). Check the temperature before the estimated finish, insert the probe away from bone, and let the cooked breast rest for 20 minutes before slicing. Carving across the grain and serving with pan juices or gravy also helps keep each portion pleasant to eat.
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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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