A bone-in turkey breast is a smaller roast of turkey cooked with the breast meat attached to its ribs, making it a practical centerpiece for a small gathering. At 350°F (175°C), plan on about 1 hour 45 minutes to 2 hours 15 minutes for a 5- to 6-pound breast, then use a thermometer—not the clock alone—to confirm it is done.
Ingredients
- 1 bone-in, skin-on turkey breast, 5 to 6 lb (2.3 to 2.7 kg), fully thawed
- 4 tbsp unsalted butter, softened (57 g)
- 1 tbsp olive oil (15 ml)
- 1 1/2 tsp fine sea salt (9 g)
- 1/2 tsp freshly ground black pepper (1 g)
- 2 garlic cloves, finely grated or minced (6 g)
- 1 tbsp chopped fresh thyme leaves (about 3 g), or 1 tsp dried thyme (about 1 g)
- 1 tsp chopped fresh rosemary (about 1 g), or 1/3 tsp dried rosemary (about 0.3 g)
- 1 small yellow onion, cut into wedges (about 150 g)
- 1/2 lemon, cut into two wedges (about 60 g)
- 1 cup low-sodium chicken or turkey broth (240 ml)
Instructions
- Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 350°F (175°C). Place the onion and lemon wedges in the bottom of a roasting pan, then set a roasting rack on top if you have one. The aromatics add fragrance to the pan juices; they are not required for the turkey to cook properly. If you do not have a rack, the breast can sit directly on the onion wedges.
- Mix the herb butter. Stir together the softened butter, olive oil, salt, pepper, garlic, thyme, and rosemary. Pat the turkey breast dry all over with paper towels; do not rinse raw poultry, since splashing water can spread germs around the sink. Carefully slide your fingers between the skin and breast meat to loosen the skin without tearing it. Rub about half of the butter mixture under the skin, spreading it over the meat, then rub the rest over the outside of the skin.
- Set the breast in the pan. Place it skin-side up on the rack or onion wedges. Pour the broth into the pan around the turkey, not over the seasoned skin. Tuck the wing tips beneath the breast if they are sticking out. There is no need to truss a breast roast. For even cooking, make sure it is not pressed against the sides of the pan.
- Roast until nearly done. Roast uncovered at 350°F (175°C). For a 5- to 6-pound bone-in breast, allow roughly 1 hour 45 minutes to 2 hours 15 minutes, but the exact time varies with the roast’s shape, starting temperature, and oven. Begin checking after 1 hour 30 minutes. If the skin is already deep golden before the center is done, lay foil loosely over the top; avoid wrapping the breast tightly, which traps steam and softens the skin.
- Check the temperature in more than one place. Insert an instant-read food thermometer into the thickest part of the breast without touching bone, and check a second thick section as well. The USDA FSIS safe minimum internal temperature for all poultry is 165°F (74°C); the breast is safe to serve when it reaches that temperature. If it has not, return it to the oven and check again every 10 to 15 minutes. Do not rely on clear juices or the color of the meat as a substitute for a thermometer.
- Rest, carve, and serve. Transfer the cooked breast to a carving board and rest it loosely covered with foil for 20 minutes. Resting gives the juices time to settle and makes the meat easier to slice. Lift the breast away from the ribs by following the breastbone with a sharp knife, then slice across the grain. Spoon some pan juices over the slices, or strain the juices for serving.
Tips
- Thaw it completely first. A partly frozen center cooks unevenly, making it harder to bring the thickest part to a safe temperature without drying the outer meat. Thaw in the refrigerator and allow extra time; a large breast may need a day or more. Keep it wrapped on a tray to catch drips.
- Use temperature to decide when it is ready. The timing is a planning guide, not a promise. A broad, flat breast may cook sooner than a compact one of the same weight, and ovens can run hot or cool. Check the thickest part and avoid touching the thermometer to bone, which can give a misleading reading.
- Keep the skin dry and uncovered at first. Patting the turkey dry helps the skin brown. Adding broth to the pan rather than pouring it over the breast also helps. If the skin browns too quickly, use a loose foil shield instead of turning up or down the oven repeatedly.
- Adjust the herbs to what you have. Dried thyme and rosemary work in place of fresh herbs, as listed above. If rosemary is unavailable, use more thyme; the flavor will be gentler and less piney. Unsalted butter makes it easier to control seasoning, especially if your broth is not low-sodium.
Serving Suggestions
Serve the carved turkey with the pan juices spooned over the meat, plus roasted potatoes, mashed potatoes, or a simple rice pilaf to catch the flavorful juices. Green beans, roasted carrots, Brussels sprouts, or a crisp salad bring freshness and color to the plate. For a holiday-style meal, add cranberry sauce and bread stuffing cooked separately. Avoid cooking stuffing inside this breast: a stuffed roast takes longer to heat safely, and the center of the stuffing must also reach 165°F (74°C).
To make a quick gravy, strain the pan liquid into a measuring cup and skim off excess fat. Melt 2 tablespoons (28 g) butter in a small saucepan, whisk in 2 tablespoons (16 g) all-purpose flour, and cook for about a minute. Gradually whisk in 1 1/2 cups (360 ml) of the pan juices and broth, then simmer until thickened. Taste before adding salt, since the drippings may already be seasoned.
Variations
- Lemon and sage: Swap the thyme and rosemary for 1 tablespoon chopped fresh sage (about 2 g), and add the finely grated zest of the lemon. Sage gives the roast a more classic, earthy holiday flavor.
- Smoky paprika butter: Add 1 teaspoon smoked paprika (about 2 g) and 1/2 teaspoon onion powder (about 1 g) to the butter. This creates a warmer, lightly smoky crust without changing the roasting temperature or the thermometer target.
- Mustard and herbs: Whisk 1 tablespoon Dijon mustard (15 g) into the butter mixture and reduce the salt slightly if the mustard is salty. It adds a mild tang and helps the herbs cling to the skin.
- Oil instead of butter: Replace the butter with 4 tablespoons olive oil (60 ml) if you prefer a dairy-free seasoning. The roast will still brown, though the coating will taste less rich and may not cling beneath the skin as easily as softened butter.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking. Remove the meat from the bone, divide it into shallow, airtight containers, and refrigerate for 3 to 4 days. Keeping slices with a spoonful of pan juices helps limit drying. Do not leave the roast or carved meat at room temperature for longer than 2 hours; reduce that limit to 1 hour if the room is hotter than 90°F (32°C).
For longer storage, freeze sliced turkey in airtight freezer-safe packaging, ideally with a little broth or pan juice, for about 2 to 3 months for best quality. Thaw frozen portions in the refrigerator, not on the counter. Reheat only the portion you plan to eat, covered in a baking dish with a splash of broth in a 325°F (165°C) oven, or gently in a covered pan on the stovetop. Heat leftovers to 165°F (74°C), checking with a food thermometer; the exact reheating time depends on portion size.
Frequently Asked Questions
How long does a 5-pound bone-in turkey breast take at 350°F?
Use about 1 hour 45 minutes to 2 hours as a starting estimate for a 5-pound breast at 350°F (175°C). Start checking before the shorter end of that range because shape and oven accuracy affect timing. It is ready when the thickest part reaches 165°F (74°C), measured away from the bone.
How many minutes per pound should I plan?
A rough planning estimate is about 20 to 25 minutes per pound for a bone-in breast at 350°F (175°C), but minutes per pound are not precise enough to determine doneness. The thickness of the meat matters more than weight alone. Build in time for the thermometer check and a 20-minute rest before carving.
Should I cover the turkey breast while it roasts?
Roast it uncovered so the skin can brown. If the skin becomes dark before the center reaches 165°F (74°C), place a loose piece of foil over the browned area and continue cooking. Keeping the foil loose lets heat circulate and avoids trapping as much steam against the skin.
Can I roast a turkey breast without a roasting rack?
Yes. Arrange onion wedges in the pan and rest the breast on top, or place it directly in a shallow roasting pan. The onions lift much of the meat from the pan and flavor the drippings. Check that the pan is large enough to catch juices without crowding the roast.
Can I cook the turkey breast from frozen?
For this recipe, thaw the breast fully in the refrigerator before roasting so the timing is more predictable and the seasoning can be applied evenly. Refrigerator thawing takes longer than most cooks expect; a 5- to 6-pound breast may need around 1 to 2 days, depending on its shape and how cold the refrigerator is. Keep it contained on a tray while it thaws.
Why does the recipe include a resting time?
Resting for 20 minutes makes the breast easier to carve and gives hot juices time to redistribute through the slices. Keep it loosely tented rather than tightly wrapped. The turkey should already have reached the USDA FSIS safe minimum temperature before resting; resting is not a substitute for the thermometer check.
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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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