A 5-pound turkey breast is a manageable roast with plenty of tender slices for a small holiday meal or Sunday dinner. At 350°F (177°C), a fully thawed, bone-in breast usually takes about 1 hour 45 minutes to 2 hours 15 minutes; a thermometer, not the clock, tells you when it is done. This recipe seasons the skin and meat with herb butter, roasts the breast over simple aromatics, and includes time to rest before carving.
Ingredients
- 1 bone-in, skin-on turkey breast, about 5 pounds (2.27 kg), fully thawed
- 4 tablespoons unsalted butter, softened (57 g)
- 1 tablespoon olive oil (15 ml)
- 2 teaspoons finely chopped fresh rosemary (about 2 g)
- 2 teaspoons finely chopped fresh thyme leaves (about 2 g)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 1 teaspoon finely grated lemon zest (about 2 g)
- 1 teaspoon kosher salt (about 5 g; use about ¾ teaspoon fine table salt)
- ½ teaspoon freshly ground black pepper (about 1 g)
- 1 medium yellow onion, cut into thick wedges (about 150 g)
- 1 medium carrot, cut into large pieces (about 75 g)
- 1 celery stalk, cut into large pieces (about 50 g)
- 1 cup low-sodium chicken or turkey broth (240 ml)
- ½ lemon, cut into two wedges (about 30 g)
Instructions
- Thaw and prepare the oven. If the turkey is frozen, thaw it in its original wrapping on a tray in the refrigerator; a breast this size can need 1 to 2 days, so check that it is thawed all the way through before roasting. Remove the packaging and any neck or giblet packet. Set a rack in the middle of the oven and heat it to 350°F (177°C). Take the turkey out of the refrigerator while you prepare the seasoning, but do not leave raw poultry at room temperature for an extended period.
- Make the herb butter. In a small bowl, stir together the softened butter, olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper. Pat the turkey dry all over with paper towels. Dry skin browns more readily, and removing surface moisture also helps the butter cling instead of sliding off.
- Season the breast. Gently loosen the skin over the breast meat with your fingers, taking care not to tear it. Spread about half of the herb butter underneath the skin, distributing it over as much of the meat as you can. Rub the remaining butter over the outside of the skin. If the skin is difficult to loosen, spread the butter over the surface instead; do not force it or pierce the meat.
- Set up the roasting pan. Put the onion, carrot, celery, and lemon wedges in the bottom of a roasting pan. Pour in the broth. Set a roasting rack over the vegetables, then place the turkey breast on the rack with the skin facing up. The vegetables flavor the pan liquid and lift the turkey above it; they are not meant to form a tight bed that steams the skin. If you do not have a rack, arrange the vegetables in a sturdy, loosely spaced layer and set the breast on top.
- Roast until the thickest part reaches a safe temperature. Roast uncovered at 350°F (177°C). Plan on roughly 1 hour 45 minutes to 2 hours 15 minutes, but the exact time depends on the breast’s shape, its starting temperature, and your oven. Begin checking at about 1 hour 30 minutes. Insert an instant-read thermometer into the thickest part of the breast, from the side if needed, without touching bone. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry; check more than one thick area and continue roasting if any reading is below 165°F (74°C). If the skin becomes deep golden before the meat is ready, loosely tent the breast with foil.
- Rest, then carve. Transfer the cooked breast to a cutting board and tent it loosely with foil. Rest for 20 minutes so the juices settle and the meat is easier to slice. If you want to serve the pan juices, carefully strain them into a small bowl or gravy separator and skim off excess fat. Carve the meat away from the breastbone, then cut it across the grain into slices. Serve warm with a little pan juice spooned over the top.
Tips
- Use a thermometer rather than relying on minutes per pound. Time is a planning estimate, not a doneness test. A narrow breast can finish sooner than a plump one of the same weight, and oven thermostats can vary. Check the thickest areas while keeping the probe away from bone, which can give a misleading reading.
- Start with a fully thawed breast. A frozen or partly frozen center cooks unevenly and makes the estimated roasting time unreliable. Thaw in the refrigerator on a tray to contain drips, never on the counter. If the turkey is still icy, allow more refrigerator time rather than trying to make up for it with a much hotter oven.
- Fresh or dried herbs both work. If you do not have fresh rosemary and thyme, substitute ½ teaspoon dried rosemary and ½ teaspoon dried thyme for each 2 teaspoons fresh. Dried herbs taste more concentrated, so crush them between your fingers before mixing them into the butter. Parsley can add a fresh note, but it is milder and does not replace rosemary’s piney flavor exactly.
- Keep the skin uncovered while roasting. Covering the breast from the start traps steam and can leave the skin soft. Use foil only if the surface is browning too quickly. Avoid repeatedly opening the oven, which lets heat escape and can extend the cooking time.
Serving Suggestions
Slice the turkey just before serving and arrange it on a warm platter, with the pan juices in a small pitcher or spooned lightly over the meat. Classic sides include mashed potatoes, roasted vegetables, green beans, cranberry sauce, and dinner rolls. For a smaller meal, serve the breast with a crisp salad and one substantial side such as potatoes or wild rice. The herb, garlic, and lemon seasoning is intentionally familiar and mild, so it pairs comfortably with both rich gravies and brighter vegetable dishes.
To make a quick gravy, strain the roasting liquid and measure it, adding broth if you need more. In a saucepan, melt 2 tablespoons butter (28 g), whisk in 2 tablespoons all-purpose flour (about 16 g), and cook for 1 minute. Gradually whisk in 1½ cups (360 ml) of the strained liquid or broth, then simmer, whisking, until smooth and thickened, about 5 to 8 minutes. Taste before adding salt because the drippings may already be seasoned. This optional gravy uses extra ingredients; it is not necessary for roasting the breast.
Variations
- Use sage instead of rosemary. Replace the rosemary with 2 teaspoons chopped fresh sage (about 2 g), or ½ teaspoon dried sage. Sage gives the butter a more traditional savory holiday character; keep the thyme and lemon for balance.
- Add a little heat. Stir ¼ teaspoon smoked paprika or a pinch of cayenne into the butter. Paprika adds color and a mild smoky note; cayenne is hotter, so use only a small amount if serving a mixed group.
- Make it dairy-free. Replace the butter with 4 tablespoons (57 g) of a firm dairy-free butter alternative, or use 3 tablespoons olive oil (45 ml). The oil version will be less creamy under the skin and may not brown quite the same way, but the herbs still season the meat.
- Use a boneless breast. A boneless 5-pound breast may cook faster and may be tied or netted into a different shape, so begin checking earlier than the time range for bone-in turkey. Follow the package directions about netting, and use the same 165°F (74°C) thermometer target. Do not assume the bone-in timing applies exactly.
Storage and Reheating
Remove leftover meat from the bone and refrigerate it in shallow, covered containers within 2 hours of cooking. Cooked turkey keeps for 3 to 4 days in the refrigerator. Store slices with a little broth or pan juice to help limit drying, and keep gravy in a separate covered container. For longer storage, freeze the meat in airtight portions; for best quality, use it within about 2 to 3 months, and thaw it in the refrigerator before reheating.
Reheat only the portion you plan to eat. Add a spoonful of broth or water, cover the dish, and warm the turkey in a 325°F (163°C) oven or in a covered skillet over low heat until it reaches 165°F (74°C), the safe minimum for reheated leftovers. A microwave also works: cover the slices, arrange them in an even layer, turn or stir as needed, and check the temperature in several places. Reheating gently with a little liquid helps preserve texture, but do not stop short of the safe temperature.
Frequently Asked Questions
How long does a 5-pound turkey breast take at 350°F?
A fully thawed, bone-in turkey breast usually takes about 1 hour 45 minutes to 2 hours 15 minutes at 350°F (177°C). Start checking the temperature around 1 hour 30 minutes because shape, oven accuracy, and whether the breast is cold from the refrigerator all affect the timing. The center must reach 165°F (74°C), measured with a food thermometer.
Should I roast a turkey breast covered or uncovered?
Roast it uncovered so the skin can brown. If the skin is already dark golden but the thickest meat has not reached 165°F (74°C), place a loose foil tent over the breast for the rest of the cooking. Tenting from the beginning can trap steam and prevent crisp skin.
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, while spooning liquid over the skin can soften it. The herb butter under and over the skin provides seasoning and helps the surface brown; the broth in the pan keeps the drippings from scorching.
Does a bone-in breast take longer than a boneless one?
Not in every case, since the breast’s thickness and shape matter as much as its weight. A bone-in breast often has a different shape from a boneless roast, so use the listed time only as a guide and check the thickest meat with a thermometer. For either type, the poultry safety target is 165°F (74°C).
Can I cook a 5-pound turkey breast from frozen?
This recipe assumes the breast is fully thawed. Cooking poultry from frozen can take substantially longer and may produce uneven results, so refrigerator thawing is the more predictable choice here. Keep the wrapped turkey on a tray in the refrigerator, allowing roughly 1 to 2 days for a breast this size, and confirm that no icy areas remain before roasting.
How long should turkey breast rest before slicing?
Rest it for 20 minutes after roasting, loosely covered with foil. This gives the juices time to settle and makes the breast easier to carve without letting it cool significantly. If dinner is delayed, keep it loosely covered and serve it promptly; refrigerate leftovers within 2 hours.
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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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