How Long to Cook a 5 lb Turkey Breast

A thawed 5-pound (2.27 kg) turkey breast takes about 1 hour 45 minutes to roast at 325°F (163°C), though the thermometer—not the clock—decides when it is done. This simple roast uses butter, herbs, lemon, and broth for a well-seasoned centerpiece with tender slices and an easy pan jus.

Ingredients

1 thawed, bone-in, skin-on turkey breast, about 5 lb (2.27 kg)
4 tbsp unsalted butter, softened (57 g)
1 tbsp olive oil (15 ml)
2 tsp kosher salt (about 10 g; use less if using fine table salt)
1 tsp black pepper (2 g)
1 tsp dried thyme (1 g)
1 tsp paprika (2 g)
½ tsp garlic powder (1.5 g)
1 medium yellow onion, cut into wedges (about 150 g)
1 lemon, halved (about 60 g)
4 fresh thyme sprigs (about 4 g)
1 cup low-sodium chicken broth (240 ml)

Instructions

Thaw and prepare the turkey. If frozen, thaw the breast in its packaging on a tray in the refrigerator; allow roughly 24 hours for every 4 to 5 lb (1.8 to 2.3 kg), and confirm it is thawed through before roasting. Remove the wrapper and any neck or giblet packet from the cavity. Do not rinse raw poultry, since splashing can spread bacteria. Pat the skin and cavity dry with paper towels, then discard the towels and wash your hands and work surface.
Heat the oven and season. Set a rack in the center of the oven and preheat to 325°F (163°C). Stir together the softened butter, olive oil, salt, pepper, dried thyme, paprika, and garlic powder. Gently loosen the skin over the breast with your fingers, taking care not to tear it. Spread about half of the seasoned butter beneath the skin, then rub the rest over the outside. Seasoning under the skin helps flavor the meat, while the surface fat encourages browning.
Set up the roasting pan. Scatter the onion wedges and lemon halves in a roasting pan or sturdy oven-safe dish. Pour in the chicken broth and add the fresh thyme sprigs. Set a rack over the vegetables if you have one; otherwise, rest the turkey breast directly on the onion wedges, skin side up. The vegetables lift the meat slightly and add flavor to the drippings. Keep the breast uncovered so the skin can brown.
Roast until nearly done. Put the pan in the oven and roast for about 1 hour 45 minutes as a planning estimate. Start checking at about 1 hour 30 minutes because breast shape, starting temperature, and oven accuracy affect the timing. If the skin is becoming dark before the center is ready, loosely cover the breast with foil. Avoid repeatedly opening the oven, which releases heat and can lengthen cooking.
Check the temperature carefully. Insert an instant-read food thermometer into the thickest part of the breast, avoiding the bone. Check more than one spot if the breast is uneven. USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C); take it out only when the thermometer confirms that temperature. If it is below 165°F (74°C), return it to the oven and check again after 10 to 15 minutes. Do not judge doneness by color or cooking time alone.
Rest before carving. Transfer the cooked breast to a cutting board, tent it loosely with foil, and rest for 20 minutes. Resting gives the juices time to settle and makes carving easier; it is part of the total time, not extra oven time. If you want to serve the pan juices, strain them into a small saucepan and spoon off excess fat. Bring them to a simmer, taste, and adjust the seasoning before serving.
Carve and serve. Cut along the breastbone to separate each breast half, then slice across the grain into even pieces. Arrange the slices on a warm platter and spoon over a little pan juice. Serve the rest of the juices on the side so guests can add as much as they like.

Tips

Use a thermometer, not a minutes-per-pound rule. A 5-pound breast often takes around 1 hour 30 minutes to 2 hours at this oven temperature, but the exact time varies. The recipe’s 1 hour 45 minute cook estimate is a useful guide for planning; the safe internal temperature is the final check.
Salt according to the turkey and butter. If the turkey is labeled self-basting, enhanced, or pre-brined, it may already contain salt. Reduce the added kosher salt to 1 teaspoon (about 5 g), and use unsalted butter when possible. Fine table salt tastes saltier by volume, so use about 1½ teaspoons (about 9 g) in place of 2 teaspoons kosher salt.
Keep the skin dry and uncovered. Patting the turkey dry helps it brown. Do not cover it for the whole roast; use foil only if the skin gets dark too early. If your pan looks dry, add a splash of broth, but do not pour liquid over the skin.
Plan for the cut you bought. This timing is for a bone-in, skin-on breast. Boneless breasts are often smaller and cook faster, so begin checking their temperature early. A frozen breast should be thawed safely in the refrigerator before roasting, rather than left on the counter.

Serving Suggestions

Serve the sliced turkey with mashed potatoes, roasted carrots, green beans, or a crisp salad. The onion, lemon, and thyme in the pan make a light, savory jus; for a thicker gravy, strain the drippings and whisk a little flour-and-butter roux into them in a saucepan, then simmer until smooth. Taste before adding salt because the drippings can concentrate as they reduce.

For a smaller holiday meal, pair the breast with stuffing or a grain side and one vegetable, rather than preparing a whole bird. It also works for an ordinary weeknight: serve hot slices with rice, bread, or potatoes, then save the leftovers for sandwiches, soups, or salads. If serving a crowd, carve just before the meal and keep the platter covered loosely so the slices do not cool too quickly.

Variations

Use fresh herbs. Replace the dried thyme with 1 tablespoon finely chopped fresh thyme leaves (about 3 g), or use an equal amount of finely chopped rosemary. Rosemary has a stronger, pine-like flavor, so use it sparingly if you want the lemon and turkey to remain prominent. Add chopped fresh parsley to the pan juices after cooking for a brighter finish.

Add citrus and garlic. Put a few crushed garlic cloves and orange wedges in the pan with the onion and lemon. Orange gives the pan juices a sweeter, more fragrant note; it does not change the temperature target or make the turkey cook faster. For a little warmth, add ½ teaspoon ground mustard or a pinch of cayenne to the butter mixture.

Make it dairy-free. Replace the butter with 4 tablespoons (60 ml) olive oil or a plant-based butter that is suitable for roasting. The skin may brown a little differently, but the seasoning and safe cooking temperature remain the same. If the turkey is already brined, continue to reduce or omit the added salt.

Storage and Reheating

Refrigerate leftover turkey within 2 hours of cooking, placing it in shallow, airtight containers so it cools promptly. Remove the meat from the bone if that makes it easier to store, and keep the pan juices in a separate container. Cooked turkey keeps for 3 to 4 days in the refrigerator. For longer storage, freeze well-wrapped slices or portions with a little broth or pan juice; use within about 2 to 3 months for best quality.

Reheat only the portion you plan to eat. Add a spoonful of broth or pan juice, cover, and warm in a 325°F (163°C) oven or microwave until the turkey reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Check the center of the portion with a food thermometer. Avoid prolonged reheating, which can dry out breast meat; thin slices warm more quickly than a large piece.

Frequently Asked Questions

How long does a 5 lb turkey breast take at 325°F?
A thawed, bone-in 5-pound breast usually needs about 1 hour 30 minutes to 2 hours at 325°F (163°C); this recipe uses 1 hour 45 minutes as a planning estimate. Begin checking early and cook until the thickest part reaches 165°F (74°C). If your particular breast needs more time, keep roasting and recheck every 10 to 15 minutes.

Should I roast a turkey breast covered or uncovered?
Roast it uncovered so the skin can brown. If the skin becomes deeply browned before the inside reaches 165°F (74°C), loosely tent it with foil for the remainder of the cooking time. A tight cover from the start traps steam and tends to soften the skin.

Does a boneless 5 lb turkey breast take the same time?
Not necessarily. Boneless breasts vary in shape and may cook faster or less evenly than a bone-in breast, so the bone-in timing is not a reliable schedule for them. Use the package guidance as a rough estimate, start checking early, and verify 165°F (74°C) in the thickest part with a food thermometer.

Can I cook a turkey breast from frozen?
For more predictable roasting and even cooking, thaw it in the refrigerator before using this recipe. A frozen or partly frozen breast will take longer and may cook unevenly, so do not use the stated timing for it. Never thaw poultry on the counter; if you need a faster method, use cold water while the turkey remains in a leakproof package, changing the water every 30 minutes, and cook it promptly after thawing.

Do I need to baste the turkey breast?
No. Basting is optional and does not replace checking the internal temperature. Opening the oven repeatedly can slow cooking, and pouring liquid over the skin can make it less crisp. The butter beneath and over the skin, along with the broth in the pan, provides flavor without frequent basting.

How much turkey does a 5 lb breast serve?
A 5-pound bone-in breast generally serves about 6 people, depending on appetites and the number of side dishes. Because part of its weight is bone, allow extra if you want generous portions or planned leftovers. For a larger gathering, add a second breast rather than counting on the smaller slices to stretch much further.

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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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