A thawed, 5-pound (2.3 kg) bone-in Butterball turkey breast typically needs about 1 hour 45 minutes to 2 hours 15 minutes in a 325°F (163°C) oven. The reliable endpoint is 165°F (74°C) in the thickest part of the breast, checked with a food thermometer; the exact time varies with the breast’s shape and your oven.
This simple roast uses butter, herbs, lemon, and a little broth for a golden exterior and moist slices. It is written for one unstuffed, fully thawed, bone-in breast; follow the package directions if your particular Butterball product is boneless, a roast, or has special preparation instructions.
Ingredients
- 1 thawed, bone-in Butterball turkey breast, about 5 lb (2.3 kg), unstuffed
- 3 tbsp unsalted butter, softened (42 g)
- 1 tbsp olive oil (15 ml)
- 1 tsp fine salt (6 g), or ½ tsp (3 g) if the package says the breast is enhanced or contains added salt
- ½ tsp freshly ground black pepper (about 1 g)
- 1 tsp finely chopped fresh rosemary (about 1 g), or ½ tsp dried rosemary
- 1 tsp finely chopped fresh thyme leaves (about 1 g), or ½ tsp dried thyme
- 1 medium lemon, halved (about 120 g)
- 1 cup low-sodium chicken broth (240 ml)
Instructions
- Thaw and prepare the oven. If frozen, thaw the breast in its original wrapping on a tray in the refrigerator; allow roughly 24 hours for every 4 to 5 lb (1.8 to 2.3 kg), and give it extra time if the center is still icy. Do not thaw poultry on the counter. Once thawed, take the breast out of the refrigerator while the oven heats to 325°F (163°C), about 15 to 20 minutes. This brief time makes it easier to handle, but do not leave raw poultry at room temperature for an extended period.
- Set up the roasting pan. Remove the outer wrapping and any packet from the cavity, if present, and check the product label for specific directions. Do not rinse raw turkey, since splashing can spread germs around the sink. Pat the skin dry with paper towels and place the breast skin-side up on a rack in a shallow roasting pan. If you do not have a rack, set it on a bed of thick onion slices or make a loose rack from sturdy vegetables; keep the meat above the broth rather than submerged.
- Season the breast. Mix the softened butter, olive oil, salt, pepper, rosemary, 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 under the skin. Rub the rest over the skin. If the skin is difficult to loosen, simply spread the mixture over its surface. Put the lemon halves in the pan beside the turkey, not inside the cavity, and pour the broth into the bottom of the pan.
- Roast until nearly done. Place the pan on the middle oven rack and roast uncovered. For a 5-pound bone-in breast, begin checking at about 1 hour 30 minutes; a typical total oven time is about 1 hour 45 minutes to 2 hours 15 minutes. Ovens, pan shapes, and the breast’s thickness differ, so use these times as a guide rather than a promise. If the skin becomes dark before the meat is ready, loosely cover the breast with foil. Avoid tight wrapping, which traps steam and softens the skin.
- Check the temperature carefully. Insert an instant-read food thermometer into the thickest part of the breast, avoiding the bone. Check more than one thick area, especially if one side is larger. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); cook until every checked thick area reaches that temperature. If it has not, return the pan to the oven and check again after 10 to 15 minutes. Do not rely on the color of the juices, the skin, or the clock to determine safety.
- Rest, then carve. Transfer the cooked breast to a cutting board and rest it for 15 minutes before carving. This gives the hot juices time to settle and makes the meat easier to slice; loosely tent with foil if you want to keep it warm. Cut along the breastbone and follow the bone with the knife to remove each lobe, then slice across the grain. Serve with the pan juices spooned over the meat, after removing the lemon and any loose herb pieces.
Tips
- Let the label guide the salt. Some Butterball breasts are injected or otherwise enhanced with a broth-and-salt solution, while other products differ. Check the ingredient statement before seasoning: use the full teaspoon of salt for an unenhanced breast, or the smaller amount listed above when added salt is present. You can also leave salt out of the butter mixture and season the carved meat lightly at the table.
- Use a thermometer, not minutes per pound alone. The 1 hour 45 minute to 2 hour 15 minute estimate suits the specified 5-pound bone-in breast, but a narrow breast can finish sooner than a compact one of the same weight. A probe thermometer is useful, but verify its reading in a thick area away from bone. If you are cooking a different size, use the package time as a starting point and still cook to 165°F (74°C).
- Keep the skin from steaming. Patting the skin dry, roasting uncovered, and using a shallow pan help it brown. A rack is useful but not essential. Keep the broth in the bottom of the pan; pouring it over the skin or repeatedly opening the oven to baste can slow cooking and make the skin less crisp.
- Plan for the breast you bought. This method is for a thawed, bone-in, unstuffed breast. A boneless roast or a turkey breast cooked from frozen can have different timing and instructions. Do not stuff this breast; stuffing changes cooking time and must also reach 165°F (74°C). If the package gives a specific method for that product, use it alongside the thermometer check.
Serving Suggestions
Serve the sliced turkey with mashed potatoes, roasted carrots, green beans, or a crisp green salad. Spoon a little broth and buttery pan juice over the slices just before serving, rather than flooding the platter, so the browned skin stays appealing. Cranberry sauce or a tart apple relish brings contrast to the mild, savory meat, while dinner rolls are useful for soaking up juices.
For a simple pan gravy, pour the drippings into a measuring cup and skim off excess fat. Whisk 2 tbsp (16 g) flour into 2 tbsp (28 g) of the skimmed fat in a saucepan, cook briefly, then gradually whisk in 1 cup (240 ml) of the pan liquid plus broth as needed. Simmer until smooth and thickened, and season to taste. Keep the carved turkey covered while making the gravy, and serve it promptly.
Variations
Use a different herb mix. Replace rosemary and thyme with 1 tsp chopped sage (about 1 g), or use a poultry seasoning blend according to its label. Sage gives the roast a classic savory character; dried herbs are more concentrated, so start with about half the amount of fresh herbs and adjust to taste.
Add garlic or citrus. Mix 1 minced garlic clove (about 3 g) into the butter, or use orange halves instead of lemon. Garlic makes the seasoning more savory, while orange gives the pan juices a gentle sweetness. Keep the amount modest so the seasoning does not overwhelm the turkey.
Make it dairy-free. Replace the butter with 3 tbsp (42 g) of a firm dairy-free butter alternative or use 2 tbsp (30 ml) olive oil. The meat will still roast well, although the skin may brown a little differently and the pan juices will not have the same buttery flavor.
Use the drippings selectively. For a less rich finish, season the breast with the herb oil only and serve the broth-based pan juices separately. For a more peppery roast, add another ¼ tsp (about 0.5 g) black pepper to the rub. Avoid adding a sugary glaze early in roasting, since it can darken before the thick meat reaches its safe temperature.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking, removing the meat from the bone and placing it in shallow, airtight containers so it cools promptly. Cooked turkey keeps for 3 to 4 days in a refrigerator at 40°F (4°C) or colder. Store gravy and pan juices separately. For longer storage, freeze well-wrapped portions; for best quality, use them within about 2 to 6 months, and thaw them in the refrigerator rather than on the counter.
Reheat only the portion you plan to eat. Add a spoonful of broth or gravy, cover, and warm in a 325°F (163°C) oven or in a covered skillet over low heat until the turkey reaches 165°F (74°C) throughout, checked with a food thermometer. A microwave also works: cover the slices, arrange them evenly, rotate or stir as needed, and check several pieces for 165°F (74°C). Reheating uncovered or for too long can dry the lean breast meat.
Frequently Asked Questions
How long does a 5-pound Butterball turkey breast take?
A thawed, bone-in 5-pound breast generally takes about 1 hour 45 minutes to 2 hours 15 minutes at 325°F (163°C). Begin checking before the low end of that range, because shape and oven performance affect timing. It is ready when the thickest areas reach 165°F (74°C), not simply when the estimated time has passed.
Should I cook a Butterball turkey breast at 325°F or 350°F?
This recipe uses 325°F (163°C), a steady temperature suitable for roasting a whole turkey breast. Some product packages may give a different method, particularly for a boneless or specially prepared roast, so read the directions for your exact item. Whatever oven temperature you use, check the thickest meat with a thermometer and reach 165°F (74°C).
Do I need to cover the turkey breast while it cooks?
Roast it uncovered at first so the skin can brown. If the skin is already as dark as you want while the center is still below 165°F (74°C), loosely lay foil over the top for the remainder of cooking. Do not wrap it tightly from the start, as trapped steam can prevent the skin from browning well.
Can I cook a Butterball turkey breast from frozen?
Follow the package instructions if they specifically allow roasting from frozen; cooking time will be longer, and the breast must still reach 165°F (74°C in the thickest areas). For this recipe, thaw it in the refrigerator first, allowing roughly 24 hours per 4 to 5 lb (1.8 to 2.3 kg). Do not partially thaw it on the counter or use a slow cooker for a frozen breast.
Is a Butterball turkey breast already brined or seasoned?
Products vary, so check the package ingredient list rather than assuming. If it says the breast contains a broth solution or added salt, reduce or omit the salt in this recipe. The butter, herbs, lemon, and pepper can still be used, and you can adjust seasoning after carving.
How do I keep the breast moist?
Start with a fully thawed breast, avoid cooking by time alone, and remove it from the oven as soon as the thickest areas reach 165°F (74°C). Rest it for 15 minutes before slicing, then cut across the grain. Serving the slices with warm pan juices or gravy also helps keep each portion pleasant without masking the turkey’s flavor.
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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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