How Long to Cook Rolled Turkey Breast

A 2½-pound (1.13 kg) rolled turkey breast usually takes about 65 to 80 minutes in a 350°F (177°C) oven, but its shape and thickness affect the timing. This herb-and-breadcrumb-filled roast is sliced across the roll for neat portions, and a thermometer—not the clock—is the reliable way to know when it is done.

Ingredients

2½ lb (1.13 kg) boneless, skinless turkey breast, butterflied into an even slab
1 cup (60 g) plain dried breadcrumbs
⅓ cup (80 ml) low-sodium chicken or turkey broth, plus 1 tablespoon (15 ml) more if needed
2 tablespoons (28 g) unsalted butter, softened
¼ cup (40 g) finely minced shallot
1 garlic clove (about 3 g), finely grated or minced
2 tablespoons (8 g) chopped fresh parsley
1 teaspoon (1 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
1 teaspoon (2 g) finely grated lemon zest
1¼ teaspoons (7 g) kosher salt, divided
½ teaspoon (1 g) freshly ground black pepper, divided
1 tablespoon (15 ml) olive oil

Instructions

Heat the oven and prepare the pan. Set a rack in the center of the oven and preheat it to 350°F (177°C). Set a small rack inside a roasting pan or rimmed baking dish. If you do not have a rack, the turkey can sit directly in the pan; turn it once during cooking if the underside is noticeably wet.
Make the filling. In a bowl, combine the breadcrumbs, softened butter, shallot, garlic, parsley, thyme, lemon zest, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Stir in the broth a little at a time. The mixture should hold together when pressed but should not be soggy; add the extra tablespoon of broth only if it is very dry. Using broth gradually prevents a dense or wet filling.
Flatten and season the turkey. Lay the butterflied breast open on a clean board, with the smoother side down. If one section is much thicker than another, cover the meat with parchment or plastic wrap and gently pound it until it is about ¾ inch (2 cm) thick. Aim for an even shape rather than pounding it thin. Sprinkle the inside with another ½ teaspoon of salt and ⅛ teaspoon of pepper.
Fill and roll. Spread the breadcrumb mixture over the turkey, leaving a border of about 1 inch (2.5 cm) around the edges. Starting at a long side, roll the breast firmly around the filling without squeezing it out. Put the seam underneath and tie the roll with kitchen twine at 1½- to 2-inch (4- to 5-cm) intervals. Tuck in loose ends so the roast cooks evenly. If a little filling escapes, push it back in or leave it in the pan; do not pack extra filling into the roll.
Season the outside. Pat the turkey dry, brush it all over with the olive oil, and season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Place it seam-side down on the rack. Positioning the seam underneath helps the roll keep its shape as the meat firms.
Roast and check the temperature. Roast for an estimated 65 to 80 minutes. Begin checking at 60 minutes, since a slimmer roll may finish sooner and a thick, tightly rolled one may need longer. Insert an instant-read thermometer into the thickest part of the turkey, aiming for the center of the roll; also check the center of the filling. USDA FSIS safe minimum temperature for poultry is 165°F (74°C), so continue roasting until both the turkey and filling reach at least 165°F (74°C). If the outside is browning too quickly, loosely tent it with foil; do not lower the safety target.
Rest, then slice. Transfer the roast to a board and let it rest for 15 minutes. The rest helps the juices settle and makes the roll easier to slice, but it does not replace reaching the safe temperature in the oven. Remove the twine, then cut crosswise into slices about ½ to ¾ inch (1 to 2 cm) thick with a sharp knife. Spoon any pan juices over the slices and serve warm.

Tips

Ask for an even butterfly. A butcher can open the breast into a broad, even sheet, which makes rolling and timing more predictable. If butterflying it at home, cut horizontally into the thick side without cutting all the way through, then open it like a book. Avoid a thick lump at the center: it can take longer to heat through than the thinner ends.
Keep the filling loose, not packed. A generous-looking but thin layer is easier to roll than a mound. Too much filling can force the seam open, and a tightly compressed roll cooks less evenly. The recipe uses no egg in the filling, so it stays tender without an extra binder.
Use twine, not toothpicks, for the main shape. Kitchen twine spaced along the roast holds it together more evenly. Tie firmly enough to keep the roll closed, but not so tightly that the meat bulges between the loops. Remove every piece of twine before slicing.
Plan around the thermometer reading. The 65-to-80-minute estimate is a guide for this size, not a guarantee. Oven calibration, the starting temperature of the meat, and the roll’s diameter all matter. Keep the thermometer away from the pan and check more than one spot if the shape is irregular.

Serving Suggestions

Serve the slices with mashed potatoes, roasted potatoes, or buttered noodles to catch the savory juices. Green beans, Brussels sprouts, roasted carrots, or a crisp salad balance the rich filling, while cranberry sauce or a tart apple relish adds a bright, sweet-tangy contrast. For a simple pan sauce, set the roasting pan over low heat after removing the turkey, add about ½ cup (120 ml) broth, and scrape up the browned bits. Simmer briefly, then taste and season; strain if you want a smoother sauce. If the pan juices are salty, use unsalted broth and avoid adding salt until you taste the sauce.

Variations

For a more aromatic filling, replace the parsley and thyme with 1 tablespoon (about 3 g) chopped fresh sage, or use a mixture of sage and parsley. Rosemary also works, but use it sparingly because its strong flavor can dominate the turkey. For a fruit-and-herb variation, replace half the breadcrumbs with ⅓ cup (40 g) finely chopped dried cranberries or chopped dried apricots; the filling will be sweeter and may need a splash more broth.

To make the filling gluten-free, use plain gluten-free breadcrumbs in the same amount. For a dairy-free version, replace the butter with an equal amount of olive oil or a plant-based butter suitable for cooking; the filling will be a little less rich. You can also omit the breadcrumbs and use ¾ cup (about 100 g) finely chopped sautéed mushrooms instead, but cook off their moisture first and let them cool before mixing with the herbs. Avoid using raw, watery vegetables as a direct substitute, since excess moisture can make the center soggy.

Storage and Reheating

Refrigerate cooked turkey within 2 hours of serving. Remove the twine and store slices or larger portions in a shallow, airtight container with a little pan juice to help limit drying; keep the refrigerator at 40°F (4°C) or colder. The cooked turkey keeps for 3 to 4 days. For longer storage, freeze it in well-wrapped portions for about 2 to 3 months for best quality, then thaw in the refrigerator rather than on the counter.

Reheat only the amount you plan to serve. Cover slices with a spoonful of broth or pan juices and warm them in a 300°F (149°C) oven until the center reaches 165°F (74°C), checking with a food thermometer. A covered skillet over low heat also works; add a splash of broth and turn the slices carefully so they warm without drying. Microwave reheating is convenient for individual portions: cover, heat in short intervals, rotate or rearrange, and check that the center reaches 165°F (74°C). Avoid prolonged high heat, which can make lean turkey tough.

Frequently Asked Questions

How many minutes per pound does rolled turkey breast take?
For this recipe, allow roughly 26 to 32 minutes per pound at 350°F (177°C), then verify doneness with a thermometer. Rolled meat is thicker than a flat breast, so the shape and diameter can matter more than the exact weight. Start checking early rather than relying on a minutes-per-pound calculation alone.

Should I cover rolled turkey breast while it roasts?
Roast it uncovered so the outside can brown. If it becomes deeply browned before the center is ready, lay foil loosely over the top for the rest of the cooking time. Keep the foil tent loose rather than wrapping the roast tightly, which can trap steam and soften the surface.

Can I assemble the turkey roll ahead of time?
Yes. You can make the breadcrumb mixture and roll the turkey earlier in the day, then cover and refrigerate it until roasting. Keep raw poultry refrigerated at 40°F (4°C) or colder, and do not leave it at room temperature for more than 2 hours. For the most even cooking, take it from the refrigerator as you preheat the oven, rather than leaving it out to warm for a long time.

Can I cook a frozen turkey breast without thawing it?
Not as a rolled roast using this method. The breast needs to be thawed enough to butterfly, season, and roll safely and evenly. Thaw it in the refrigerator, keeping it in a tray to catch drips, and assemble it once fully thawed. Do not thaw raw turkey on the counter.

Why did my rolled turkey breast turn out dry?
It may have cooked beyond 165°F (74°C), or the thermometer may have missed the thickest area and prompted extra roasting. Check the center early, use a thermometer with a clean probe, and let the roast rest before cutting. A thin, even filling layer and crosswise slices also help the portions stay together and feel moist when served.

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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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