How Long to Cook an 8-Pound Turkey Breast

An 8-pound bone-in turkey breast roasts at 325°F (163°C) for about 2 hours 45 minutes to 3 hours 15 minutes, depending on its shape and your oven. This straightforward version seasons the turkey with butter, garlic, herbs, and lemon, then relies on a thermometer—not the clock alone—to tell you when it is safely cooked and ready to carve.

Ingredients

1 bone-in turkey breast, about 8 lb (3.6 kg), thawed if frozen
4 tbsp unsalted butter (57 g), softened
1 tbsp olive oil (15 ml)
2 tsp fine salt (10 g)
1 tsp freshly ground black pepper (2 g)
3 garlic cloves (about 9 g), finely minced
1 tbsp fresh thyme leaves (about 3 g), chopped, or 1 tsp dried thyme (1 g)
1 tsp fresh rosemary (about 1 g), finely chopped, or ½ tsp dried rosemary (about 0.5 g)
1 lemon (about 110 g), finely zested; cut the remaining lemon into wedges for the pan, if desired
1 cup low-sodium chicken broth (240 ml)

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and heat it to 325°F (163°C). Set a roasting rack inside a roasting pan. If you do not have a rack, make a loose bed from thick slices of onion or sturdy pieces of celery so the turkey sits above the broth rather than directly in it. Pour the chicken broth into the bottom of the pan. Pat the turkey breast dry all over with paper towels. Remove any packet of giblets or neck from the cavity, if included, and discard or save it for another use. Do not rinse raw poultry; splashing can spread germs around the sink and counter.
Mix the herb butter. In a small bowl, stir together the softened butter, olive oil, salt, pepper, garlic, thyme, rosemary, and lemon zest. If the butter is too firm to mix, let it soften briefly at room temperature; it should be spreadable, not melted. The oil makes the mixture easier to spread, while the salt seasons the meat and the herbs flavor the skin.
Season the turkey. Gently loosen the skin over the breast meat with your fingers, taking care not to tear it. Rub about half of the herb butter underneath the skin, spreading it as evenly as possible. Rub the rest over the outside of the skin. Tuck the lemon wedges into the pan around the turkey if using them, rather than packing them inside the cavity; this keeps the breast open to the hot air and helps it roast evenly. Place the breast skin-side up on the rack.
Roast until cooked through. Put the pan in the oven and roast uncovered. For an 8-pound bone-in breast, plan on approximately 2 hours 45 minutes to 3 hours 15 minutes, but treat that as a planning range, not a doneness test. Begin checking at about 2 hours 30 minutes. Insert an instant-read thermometer into the thickest part of the breast, approaching from the side if that makes it easier to keep the probe away from bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); check that the thickest area reaches this temperature. If it has not, return the turkey to the oven and check again every 10 to 15 minutes. If the skin becomes deep golden before the meat is done, loosely cover the breast with foil.
Rest before carving. Transfer the cooked breast to a carving board and rest it for 25 minutes before slicing. Resting gives the juices time to settle and makes the meat easier to carve; it is not a substitute for reaching 165°F (74°C) on the thermometer. If the skin needs a few minutes to stay crisp, tent loosely with foil rather than wrapping the turkey tightly.
Carve and serve. Cut along one side of the breastbone, following the bone to release each lobe. Slice each lobe across the grain into even pieces, or remove it in larger sections first and slice them on the board. Spoon a little warm pan juice over the meat if you like. Discard any broth or pan juices that have been in contact with raw turkey unless they are brought to a boil as part of a sauce.

Tips

Thaw completely and safely. A large frozen turkey breast needs time to thaw in the refrigerator; a useful planning estimate is about 24 hours for every 4 to 5 pounds. Keep it in a rimmed dish to catch drips. If it is still icy in the center, the outside can overcook while the middle catches up. Never thaw poultry on the counter.
Use the thermometer in more than one spot. Bone-in breasts are not perfectly uniform, and a probe touching bone can give an inaccurate reading. Check the thickest area on both sides if the breast is uneven, and make sure the coolest reading is at least 165°F (74°C).
Adjust the seasoning to your turkey. If the package says the breast is brined, enhanced, or injected with a salt solution, reduce the added salt to 1 teaspoon (5 g) to avoid an overly salty result. Unsalted butter is useful here because it lets you control the salt level.
Let the skin brown without repeatedly opening the oven. Frequent basting releases oven heat and generally does little to keep the interior moist. The butter under the skin and the proper final temperature matter more. If you want more color, remove foil near the end, but do not use color as a doneness cue.

Serving Suggestions

Serve the sliced turkey on a warm platter with the browned skin arranged on top, and pass any safe-to-use pan juices separately. It pairs well with mashed potatoes, roasted carrots or Brussels sprouts, green beans, stuffing, and a tart cranberry sauce. For an easy pan gravy, strain the drippings into a measuring cup and skim off excess fat. In a saucepan, whisk 2 tablespoons (16 g) flour into 2 tablespoons (28 g) butter over medium heat, then gradually whisk in 2 cups (480 ml) of hot broth and the strained drippings. Simmer until smooth and thickened, and season to taste. Bring gravy to a boil during preparation, especially if using drippings that contacted the raw turkey.

Variations

Use a different herb mix: Swap the thyme and rosemary for 1 tablespoon (about 3 g) chopped sage, or use a mixture of sage and parsley. Fresh herbs taste brighter, while dried herbs are more concentrated, so use roughly one-third as much dried herb as fresh. A little chopped parsley is best added to the pan juices after roasting so its flavor stays fresh.

Add warm spices: Stir ½ teaspoon (about 1 g) smoked paprika into the butter for a subtle smoky note and deeper skin color. For a more traditional savory profile, add ½ teaspoon (about 1 g) onion powder instead. Avoid adding sugar-heavy rubs early in a long roast because they can darken before the turkey is ready.

Make it dairy-free: Replace the butter with an additional 4 tablespoons (60 ml) olive oil or a dairy-free butter alternative. Oil will be looser and may not cling under the skin quite as well, but it still carries the garlic and herbs. Check the label on a butter alternative if avoiding dairy strictly.

Storage and Reheating

Remove the meat from the bone and refrigerate leftovers within 2 hours of cooking, dividing large portions into shallow, covered containers so they cool promptly. Cooked turkey keeps for 3 to 4 days in the refrigerator. Keep the meat separate from the skin if you want to re-crisp the skin; store pan juices or gravy in a separate covered container. For longer storage, freeze the turkey in airtight portions, preferably with a little broth or gravy to limit drying. Use frozen leftovers within about 2 to 3 months for best quality, and thaw them in the refrigerator.

For moist slices, place turkey in a covered oven-safe dish with a splash of broth and warm in a 300°F (150°C) oven until hot throughout. A microwave also works: cover the slices, add a spoonful of broth, and heat in short intervals, turning or rearranging them for even warming. Reheat leftovers to 165°F (74°C), measured with a food thermometer. Heat only the portion you plan to eat, since repeated cooling and reheating can reduce quality and complicate safe handling.

Frequently Asked Questions

How long does an 8-pound turkey breast take at 325°F?
Allow about 2 hours 45 minutes to 3 hours 15 minutes for an 8-pound bone-in breast at 325°F (163°C). The exact time varies with the breast’s shape, starting temperature, oven accuracy, and whether it is fully thawed. Start checking early and cook to 165°F (74°C) in the thickest part rather than relying on the estimate.

Is an 8-pound turkey breast bone-in or boneless?
Either is possible, so check the label. This recipe and its timing are written for a bone-in breast. A boneless breast of the same weight may cook differently, often more quickly or unevenly depending on whether it is rolled or tied, so begin checking sooner and use the thermometer temperature as the deciding factor.

Should I cover the turkey breast while it roasts?
Roast it uncovered 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), lay foil loosely over the top. A tight foil cover traps steam and softens the skin, so use a light tent rather than wrapping the pan.

Do I need to baste a turkey breast?
No. Basting is optional and does not reliably make the inside juicier; opening the oven frequently can slow cooking. A layer of seasoned butter under the skin adds flavor, while a thermometer helps prevent overcooking. If you want a glossy finish, brush a little pan juice over the carved slices just before serving.

Can I roast the turkey breast from frozen?
It is better to thaw it completely in the refrigerator before roasting so it cooks more evenly and can be seasoned under the skin. Do not roast a partially frozen breast using the timing in this recipe. If it is frozen, leave it wrapped in a leakproof package on a tray in the refrigerator until thawed; allow several days for a large breast and verify it is no longer icy before starting.

How much turkey does an 8-pound breast serve?
An 8-pound bone-in breast generally serves about 8 people as a main dish, depending on how much of each portion is edible meat and what else is on the table. For a meal with several substantial sides, it may stretch further; for generous portions or planned leftovers, consider fewer servings.

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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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