How Long to Cook Turkey Breast at 350°F

A 3½-pound boneless turkey breast takes about 1 hour 30 minutes to roast at 350°F (177°C), though the exact time depends on its shape and your oven. Season it with butter, garlic, herbs, and lemon, then use a thermometer—not the clock—to know when it is ready; serve it sliced with pan juices for an easy dinner.

Ingredients

1 boneless turkey breast roast, about 3½ lb (1.6 kg), preferably skin-on and tied
3 tbsp unsalted butter, softened (42 g)
1 tbsp olive oil (15 ml)
3 garlic cloves, finely minced (about 9 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 ½ tsp dried rosemary (about 0.5 g)
1½ tsp kosher salt (about 9 g; use less if using fine table salt)
½ tsp black pepper (about 1 g)
1 lemon, halved (about 120 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 preheat to 350°F (177°C). Put the broth in a small roasting pan or oven-safe baking dish. If the turkey is wrapped in netting, follow the package directions: many roasts are meant to be cooked with the netting on, while others need it removed. Pat the turkey dry with paper towels. If it has been frozen, thaw it completely in the refrigerator before cooking; do not roast a frozen or partly frozen breast using this timing.
Mix the seasoning. Stir together the softened butter, olive oil, garlic, thyme, rosemary, salt, and pepper. Carefully loosen the skin from the meat with your fingers, if the breast has skin, without tearing it. Spread about half of the seasoned butter directly over the meat under the skin, then rub the rest over the outside. If the roast is skinless, spread all the mixture over its surface. Put the lemon halves in the pan beside the turkey rather than on top of it.
Roast the turkey. Set the breast in the pan, skin-side up if applicable. Roast uncovered for about 1 hour 30 minutes. Start checking the internal temperature after about 1 hour 10 minutes, because a compact roast can cook faster than a broad one. If the broth evaporates during cooking, add a little more so the pan does not dry out. Avoid repeatedly opening the oven, which releases heat and can extend the cooking time.
Check for doneness with a thermometer. Insert an instant-read thermometer into the thickest part of the breast, taking care not to touch the pan or a bone if the roast has one. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it is below that temperature, return it to the oven and check again every 8 to 10 minutes. Check more than one thick spot on an irregularly shaped roast. Do not judge safety by color or clear-looking juices alone.
Rest, then slice. Transfer the cooked turkey to a cutting board and rest it for 15 minutes before slicing. Resting helps the juices settle and makes the meat easier to carve; it is not a substitute for reaching 165°F (74°C) while cooking. Remove any netting or twine, if present, and cut across the grain into slices. Spoon a little warm pan juice over the meat and serve the rest at the table.

Tips

Use weight as a planning guide, not a doneness test. At 350°F (177°C), a boneless breast around 3½ pounds commonly needs roughly 75 to 100 minutes. A thicker roast, a cold starting temperature, a crowded oven, or an oven that runs cool can add time. Begin checking early and let the thermometer decide when it is done.
Keep the surface dry before seasoning. Patting the turkey dry helps the butter cling and encourages the skin to brown. If the roast is very wet from packaging, blot it well rather than rinsing it; rinsing raw poultry can spread droplets around the sink and counter.
Adjust salt for the product. Some turkey roasts are injected or pre-brined and already contain salt. Read the label before seasoning; if it says seasoned, enhanced, or self-basting, reduce the added salt or omit it. The garlic, herbs, pepper, lemon, and butter will still add plenty of flavor.
Use fresh herbs or dried herbs sensibly. Dried thyme and rosemary are convenient substitutes, but they taste more concentrated and have a slightly different texture. Use the smaller amounts listed above. If you do not have rosemary, use more thyme or a small amount of sage; the result will be herb-forward but still suit turkey.

Serving Suggestions

Slice the breast across the grain and arrange it on a warm platter, with a little of the pan liquid spooned over the top to keep the cut surfaces glossy. Pour the remaining liquid into a serving jug, skimming off some fat if you like. The broth in this recipe makes flavorful pan juices, not a thick gravy. For gravy, strain the liquid into a small saucepan, bring it to a simmer, then whisk in a slurry of 1 tablespoon cornstarch (8 g) mixed with 1 tablespoon cold water (15 ml). Simmer while stirring until thickened, and season to taste.

For a classic meal, pair the turkey with mashed potatoes, roasted carrots, green beans, or a crisp salad. Stuffing, cranberry sauce, and warm dinner rolls make it feel suited to a holiday table, while rice or buttered noodles keep a weeknight plate simple. If serving several sides, keep the turkey covered loosely with foil after its rest, but do not wrap it tightly; trapped steam softens browned skin. Bring the slices and hot sides to the table promptly.

Variations

Use a bone-in breast. This seasoning works on a bone-in breast, but the cooking time will differ with its weight and shape. A bone-in roast often needs longer than a boneless roast of the same weight. Follow the same oven temperature, begin checking early, and measure in the thickest part of the meat without touching bone. Cook to 165°F (74°C), regardless of the estimated minutes per pound.

Change the herb blend. Swap the thyme and rosemary for 1 tablespoon chopped sage (about 2 g), or use a mix of sage and parsley. Fresh sage has a strong, savory flavor, so start with the amount listed and add more next time if you prefer it prominent. For a citrus-herb version, add 1 teaspoon finely grated lemon zest (about 2 g) to the butter and keep the lemon halves in the pan.

Add a mild spice rub. Mix ½ teaspoon paprika (about 1 g) and a pinch of ground mustard into the butter mixture for a warmer, lightly smoky note. Smoked paprika will make that flavor more pronounced and darken the exterior. Avoid adding sugary rubs in a thick layer, since the sugars can brown quickly during a long roast.

Make it dairy-free. Replace the butter with 3 tablespoons (45 ml) olive oil or a dairy-free spread suitable for roasting. Olive oil gives a less creamy coating, but it still carries the garlic and herbs across the surface. Check the broth label if you are accommodating other dietary preferences, and keep the same thermometer-based cooking method.

Storage and Reheating

Refrigerate leftover turkey within 2 hours of cooking, sooner if the room is hot. Remove the meat from the bone if applicable, slice or portion it, and store it in a shallow airtight container with a spoonful of pan juices to limit drying. Cooked turkey keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in airtight, freezer-safe portions; for best texture, use within about 2 to 3 months and thaw in the refrigerator before reheating.

Reheat only the amount you plan to serve. Put the slices in a covered oven-safe dish with a splash of broth or water and warm at 325°F (163°C) until the center reaches 165°F (74°C). Thin portions may warm in a microwave: cover them, heat in short intervals, and check the center with a thermometer, since microwaves can heat unevenly. Reheat leftover turkey to 165°F (74°C), and avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

How many minutes per pound does turkey breast need at 350°F?
For planning, allow roughly 20 to 25 minutes per pound for a boneless turkey breast at 350°F (177°C), but this is only an estimate. A 3½-pound roast may take around 75 to 100 minutes depending on its thickness and your oven. Use a thermometer in the thickest part and cook until it reaches 165°F (74°C); time alone cannot confirm that it is safe.

Should I cover turkey breast while it roasts?
This recipe roasts the turkey uncovered so the outside can brown. If the skin becomes darker than you want before the center is done, loosely cover the breast with foil for the remaining cooking time. Do not seal the pan tightly from the start, because trapped steam can soften the skin and change the surface texture.

Is it better to roast turkey breast at 325°F or 350°F?
Both oven temperatures can work, but this recipe is written for 350°F (177°C). At 325°F (163°C), the roast will generally take longer, so do not use the 350°F timing as a guarantee. Whichever temperature you choose, check the center with a food thermometer and cook poultry to 165°F (74°C).

Do I need to let the turkey breast come to room temperature first?
No. Keep raw poultry refrigerated until you are ready to prepare it, then season and put it in the preheated oven. A short time spent seasoning is fine, but do not leave it out for an extended period to warm up. Starting cold may affect the cooking estimate, which is another reason to rely on the thermometer.

Why did my turkey breast turn out dry?
Overcooking is a common cause, especially when the breast is left in the oven until it matches a fixed time rather than checked at the thickest point. Start checking before the estimated finish, remove it once it reaches 165°F (74°C), and rest it before slicing. Cutting with the grain or slicing far ahead of serving can also make the meat seem less tender and juicy.

Can I cook a frozen turkey breast at 350°F?
This recipe assumes a fully thawed roast, so thaw frozen turkey in the refrigerator first and follow any package-specific directions. A frozen or partly frozen breast cooks unevenly and needs a different, longer schedule; do not apply the timing here. Once thawed and roasted, verify 165°F (74°C) in the thickest section with a food thermometer.

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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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