A 5- to 6-pound (2.3- to 2.7-kg) whole turkey breast takes about 1 hour 45 minutes to 2 hours 15 minutes to roast at 350°F (177°C), though the thermometer—not the clock—determines when it is done. This simple recipe seasons the breast with butter, garlic, thyme, lemon, and onion for tender slices with crisp skin.
Ingredients
- 1 whole 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)
- 2 tsp fine salt (10 g)
- 1 tsp freshly ground black pepper (2 g)
- 3 garlic cloves, finely grated or minced (9 g)
- 1 tbsp fresh thyme leaves, chopped (3 g), or 1 tsp dried thyme (1 g)
- 1 medium lemon, halved (about 120 g)
- 1 medium yellow onion, cut into thick wedges (about 150 g)
- 1 cup low-sodium chicken broth (240 ml)
- 2 tbsp chopped fresh parsley for serving, optional (8 g)
Instructions
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Thaw the turkey breast completely in the refrigerator before roasting. Set a rack in the middle of the oven and heat it to 350°F (177°C). Allow about 20 minutes for the oven to heat while you prepare the turkey and seasonings. Take the breast out of its packaging, remove any packet of neck or giblets from the cavity, and discard or refrigerate those for another use. Do not rinse raw poultry; splashing can spread bacteria around the sink and counter.
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Pat the breast dry all over with paper towels, including beneath the edges of the skin where you can reach. Dry skin browns more readily than damp skin. Place the breast on a rack set inside a roasting pan, skin side up. If you do not have a rack, make a bed of onion wedges in the pan and set the breast on top; this also lifts it slightly above the pan juices.
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In a small bowl, mash together the softened butter, salt, pepper, garlic, and thyme. Gently loosen the skin over the breast meat with your fingers, taking care not to tear it. Spread about two-thirds of the seasoned butter beneath the skin, distributing it over both sides of the breast. Rub the remaining butter over the outside of the skin. If the butter is too firm to spread, let it soften briefly rather than melting it into a liquid that will run off.
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Put the onion wedges in the roasting pan and tuck the lemon halves beside them. Pour the broth into the bottom of the pan, not over the turkey. The broth helps keep the drippings from scorching and gives you a little liquid for serving, but it will not make the skin crisp if poured over it. The breast should sit above the liquid on its rack or onion bed.
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Roast uncovered, skin side up. For a 5- to 6-pound breast, plan on roughly 1 hour 45 minutes to 2 hours 15 minutes; a useful estimate for this recipe is about 1 hour 55 minutes. Begin checking at 1 hour 30 minutes, since breast shape, starting temperature, oven accuracy, and whether it is bone-in all affect the timing. If one side browns much faster, rotate the pan once. If the skin is already deeply browned before the meat is done, loosely cover the browned area with foil.
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Check the thickest part of the breast with an instant-read food thermometer, inserting it from the side and keeping the tip away from the bone. Check more than one spot, especially if the breast is unevenly shaped. USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for all poultry; take the breast out when the thickest areas reach that temperature. Color and clear juices are not reliable substitutes for a thermometer.
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Transfer the breast to a cutting board and loosely tent it with foil. Rest for 20 minutes before carving. Resting gives the hot juices time to settle and makes the meat easier to slice; do not wrap it tightly, which can soften the skin. The temperature may rise a little during this rest, but the breast must reach the safe temperature before you remove it from the oven.
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Carve by cutting down along one side of the breastbone, then follow the rib cage to lift off each half. Slice the meat across the grain into pieces about ¼ inch (6 mm) thick. Spoon a little pan juice over the slices, if desired, and finish with parsley. If you want to serve the drippings, strain them into a small jug and skim off excess fat.
Tips
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Use a thermometer rather than relying on minutes per pound. The time range is a planning guide, not a guarantee: a flatter 5-pound breast may finish before a plump 6-pound one. Insert the thermometer into the thickest meat and avoid touching bone, which can give a misleading reading.
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For crisp skin, dry the turkey well and keep the pan uncovered for most of the roast. Avoid repeatedly opening the oven to baste; it lowers the oven temperature, and brushing liquid onto the skin can slow browning. If you prefer a less browned finish, tent it loosely with foil near the end.
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If you only have salted butter, use it and reduce the added salt to about 1 teaspoon (5 g), then season to taste at the table. Dried thyme works in place of fresh thyme as listed above; it has a more concentrated flavor, so do not use the same volume.
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Do not leave raw turkey at room temperature to thaw. Thaw it in the refrigerator, allowing roughly 24 hours for every 4 to 5 pounds (1.8 to 2.3 kg), and keep it on a rimmed tray to contain drips. If it is still partly frozen, the cooking time will be unpredictable, so finish thawing it safely before using this timing guide.
Serving Suggestions
Serve the carved turkey breast with mashed potatoes, roasted carrots, green beans, or a crisp salad, and offer the pan juices alongside. Bread stuffing, cranberry sauce, and gravy make it a traditional holiday-style meal, but the mild, herb-butter flavor also suits a weeknight dinner. For gravy, use the strained drippings as a base and thicken them separately with a flour-and-butter roux; the small amount of broth in the roasting pan may not yield enough liquid on its own. Add extra warm broth as needed, and taste before adding salt because the drippings are already seasoned.
Variations
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Rosemary and sage: Replace the thyme with 1 tablespoon chopped fresh rosemary (about 3 g) or 1 tablespoon chopped fresh sage (about 2 g). Both herbs give the butter a more pronounced, woodsy flavor. You can also combine them, using half the amount of each.
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Lemon-pepper: Add 1 teaspoon finely grated lemon zest (about 2 g) to the butter and use a little extra black pepper. The zest adds a fresh citrus aroma without adding more liquid; keep the lemon halves in the pan as directed.
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Olive oil instead of butter: Use 3 tablespoons olive oil (45 ml) in place of the butter. Rub it under and over the skin with the seasonings. The result will be dairy-free, with a slightly fruitier flavor and less buttery richness.
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Boneless turkey breast: A boneless roast is usually smaller and more compact, so it may cook faster than this bone-in breast. Keep the same oven temperature, begin checking early, and use 165°F (74°C) in the thickest part as the finish point. Follow the package guidance if it is rolled or tied, and remove netting only as directed.
Storage and Reheating
Refrigerate leftover turkey within 2 hours of cooking. Remove the meat from the bone, place it in a shallow airtight container, and store it with a spoonful of pan juices or broth to help limit drying. Cooked turkey keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-sized portions, well wrapped or in freezer-safe containers; use within 2 to 3 months for best quality, and thaw in the refrigerator.
To reheat, put sliced turkey in a covered oven-safe dish with a little broth or pan juice and warm it at 325°F (163°C) until the center reaches 165°F (74°C). The USDA FSIS target for reheated leftovers is 165°F (74°C); check several slices with a food thermometer rather than judging by steam or appearance. For a small portion, microwave it covered with a splash of broth, stirring or rearranging the slices halfway through, and verify the same temperature. Reheat only the amount you plan to eat.
Frequently Asked Questions
How long does a 5-pound whole turkey breast take to cook?
A 5-pound bone-in breast at 350°F (177°C) often takes around 1 hour 45 minutes to 2 hours, but shape and oven differences matter. Start checking at 1 hour 30 minutes and remove it only after the thickest meat reaches 165°F (74°C).
Should I roast a turkey breast covered or uncovered?
Roast it uncovered so the skin can brown. If the skin becomes dark before the center is done, place foil loosely over the browned area and continue cooking. A tight foil cover traps steam and softens the skin.
Does a bone-in turkey breast take longer than a boneless one?
Usually, a bone-in breast takes longer than a similarly sized boneless roast, but the total weight and thickness matter more than the label alone. Use the recipe’s time range only as a guide and check the thickest part with a thermometer.
Can I cook a whole turkey breast from frozen?
For this recipe, thaw it completely in the refrigerator first so the breast cooks evenly and the timing is predictable. Never thaw poultry on the counter. A frozen breast can take substantially longer to roast, so do not rely on the times given here if it is still frozen.
Why did my turkey breast turn out dry?
Overcooking is a common cause, which is why checking temperature early matters. A thermometer can prevent the breast from staying in the oven after it reaches 165°F (74°C). Rest it for 20 minutes, slice across the grain, and serve with pan juices or broth.
Can I prepare the turkey breast ahead?
You can mix the seasoned butter a day ahead and keep it covered in the refrigerator; soften it before spreading. You can also season the breast and refrigerate it, uncovered, for up to 24 hours for drier skin, then roast it promptly. Do not leave cooked or raw poultry unrefrigerated for more than 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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