How Long to Cook Turkey Breast in a Bag at 350°F

For a 4-pound (1.8 kg) bone-in turkey breast, plan on about 1 hour 30 minutes in an oven bag at 350°F (177°C), then rest it for 15 minutes; the thermometer, not the clock, determines when it is done. The bag traps moisture and seasoning around the meat, making a straightforward roast with tender slices and flavorful juices for gravy.

Ingredients

1 thawed, bone-in turkey breast, about 4 lb (1.8 kg)
1 large oven-safe turkey roasting bag, sized for the breast
1 tbsp (8 g) all-purpose flour, for the bag
1 medium yellow onion, about 1 cup chopped (150 g)
1 medium carrot, about ½ cup chopped (75 g)
1 celery rib, about ½ cup chopped (40 g)
½ cup (120 ml) low-sodium chicken or turkey broth
2 tbsp (28 g) softened unsalted butter
1 tsp (5 g) kosher salt
½ tsp (1 g) ground black pepper
1 tsp (1 g) dried thyme
½ tsp (1 g) paprika
2 garlic cloves, finely minced (about 6 g)

Instructions

Thaw and prepare the oven. If the breast is frozen, thaw it completely in the refrigerator before beginning; allow roughly 24 hours for every 4 to 5 pounds (1.8 to 2.3 kg), and keep it on a tray to catch drips. Heat the oven to 350°F (177°C), arranging a rack in the lower third so the bag will not touch the top or sides. Check the bag package for oven-temperature limits and other instructions. Set a sturdy roasting pan on the counter, ready to hold the bag.
Season the turkey. Remove the breast from its packaging and take out any neck or giblet packet from the cavity. Do not rinse raw poultry; pat it dry with paper towels and discard them. Mix the butter, salt, pepper, thyme, paprika, and garlic into a paste. Spread it over the skin and, if the skin lifts easily, gently rub a little underneath without tearing it. If the breast is particularly large, season the cavity too.
Prepare the bag and vegetables. Put the flour into the oven bag, close it, and shake until the inside is lightly coated; this helps reduce the chance of a bag bursting. Set the bag in the roasting pan and add the onion, carrot, and celery in an even layer. Pour in the broth. Place the turkey breast on top of the vegetables, skin side up. Keep the bag from hanging over the pan, and follow the package directions for gathering and tying its end.
Make the steam vents and roast. Cut six small slits, about ½ inch (1 cm) long, in the top of the bag, unless its manufacturer specifies a different venting method. The slits let excess steam escape. Slide the pan into the oven, making sure the bag does not touch an oven wall, heating element, or rack above it. Roast for about 1 hour 30 minutes. Start checking at 1 hour 15 minutes because breast shape, starting temperature, and individual ovens affect the timing. Avoid opening the bag repeatedly, which releases heat and steam.
Check the temperature safely. When the turkey looks close to done, remove the pan from the oven and carefully cut or open the bag away from your face; hot steam can burn. Insert an instant-read food thermometer into the thickest part of the breast, avoiding the bone. If it has not reached 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry, loosely close the bag and return the pan to the oven. Check again after 10 to 15 minutes, repeating as needed. Check another thick area if the reading is uncertain. Do not rely on clear juices or color alone.
Rest, carve, and serve. Once the breast reaches 165°F (74°C), transfer it to a carving board, tent loosely with foil, and rest for 15 minutes. Resting gives the juices time to settle and makes carving easier. Cut the bag open carefully over the pan and save the vegetables and liquid for serving or gravy. Remove the breast from the bone if desired, then slice across the grain into portions. Serve warm.

Tips

Use the right bag and pan. Choose a bag specifically labeled for oven roasting, not a storage or slow-cooker bag. A roasting pan with sides contains any drips and supports the bag. Do not put the bag directly on an oven rack, and follow the package’s directions if they differ from general bag instructions.
Allow time for a cold breast. A fully thawed breast cooks more predictably than one with icy areas. If it is still partly frozen, do not try to compensate by guessing at extra time; thaw it safely in the refrigerator first. Keep raw poultry and its juices away from ready-to-eat foods.
Adjust the seasoning to your broth. Low-sodium broth gives you more control over salt. If using regular broth, reduce the added kosher salt to ½ teaspoon (about 2.5 g). Fresh herbs can replace dried thyme: use about 1 tablespoon (3 g) chopped fresh thyme, or try rosemary for a stronger, piney flavor.
Expect softer skin. An oven bag holds in moisture, so the breast skin usually will not be as crisp as conventionally roasted skin. For a little more color, open the bag carefully after the turkey is cooked and broil the breast briefly in the pan, watching it continuously. Keep the bag away from the broiler and remove it before using this option.

Serving Suggestions

Serve the sliced turkey with mashed potatoes, roasted or steamed green beans, stuffing, or a crisp salad. Spoon some of the bag juices and soft vegetables over the meat for an easy, savory finish. For gravy, pour the liquid through a strainer into a saucepan and skim off excess fat. Bring it to a simmer; for a thicker gravy, whisk 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water, then gradually whisk in enough slurry to reach the consistency you like. Simmer until thickened and serve promptly.

A 4-pound bone-in breast generally makes about six servings, depending on the size of the bone and how generously it is sliced. If serving a larger group, pair it with filling sides or cook a second breast rather than packing two into a bag that is too small. The bag needs room to expand without touching the oven, and crowded meat may cook unevenly.

Variations

Lemon and herb: Replace the paprika with ½ teaspoon (1 g) lemon zest and add 1 tablespoon (3 g) chopped fresh parsley or rosemary to the butter. Add a few lemon slices to the vegetables, but keep the broth quantity the same. This gives the pan juices a brighter, citrusy flavor.

Garlic and sage: Use 1 teaspoon (1 g) dried rubbed sage in place of the thyme, or use 1 tablespoon (2 g) chopped fresh sage. Sage is assertive, so avoid adding several other strong herbs at once. A pinch of black pepper and the garlic already in the recipe make a simple, savory seasoning.

Boneless breast: You can use a boneless turkey breast roast, but it may cook faster than a bone-in breast of the same weight. Keep it in the bag at 350°F (177°C), begin checking well before the estimated time, and use a thermometer in the thickest section. Cook to 165°F (74°C) rather than removing it based on a fixed minute-per-pound calculation.

Different vegetables or broth: Parsnips can replace the carrot, and leeks can replace the onion; both will make the juices a little sweeter or more delicate. Vegetable broth works in place of chicken or turkey broth. If you do not have broth, use ½ cup (120 ml) water, though the resulting juices will be less rich.

Storage and Reheating

Refrigerate leftover turkey within 2 hours of cooking. Remove the meat from the bone and store it in a covered, airtight container, with a little pan juice to help keep the slices moist. Refrigerated cooked turkey keeps for 3 to 4 days. Store the vegetables and juices separately if you prefer, and discard anything that has been left out longer than 2 hours.

For longer storage, freeze sliced turkey in a freezer-safe container or bag, preferably with a little broth or pan juice. For best quality, use it within about 2 to 3 months; thaw it in the refrigerator. Reheat only the portion you plan to eat, covered with a splash of broth in the oven or microwave, until it reaches 165°F (74°C). Stir or rearrange microwave portions so they heat evenly, and check the temperature with a food thermometer.

Frequently Asked Questions

How long does a 4-pound turkey breast take in an oven bag?
At 350°F (177°C), allow about 1 hour 30 minutes for a 4-pound bone-in breast, then rest it for 15 minutes. Begin checking around 1 hour 15 minutes, since the exact time varies with the breast’s shape, how cold it was when it went into the oven, and your oven. The safe endpoint is 165°F (74°C) in the thickest part.

Should I cook turkey breast in a bag at 325°F or 350°F?
This recipe uses 350°F (177°C), a common temperature for oven-bag roasting. Use the temperature listed by the bag manufacturer and avoid exceeding its limit. If you choose a different temperature, expect the cooking time to change and check doneness with a thermometer rather than using the timing here as a guarantee.

Do I need to add water to the oven bag?
No large amount of water is needed. This recipe adds ½ cup (120 ml) broth for flavorful pan juices, while the turkey and vegetables release moisture as they cook. Do not add extra liquid unless the bag’s package directions call for it; too much can dilute the juices and make them harder to use for gravy.

Do I need to turn the turkey breast over?
No. Set it skin side up and leave it in that position while it roasts. Turning it is awkward inside a hot bag and can tear the bag or skin. The enclosed steam helps cook the meat without turning, though the skin will be softer than exposed oven-roasted skin.

Can I cook a frozen turkey breast in the bag?
Thaw the breast completely in the refrigerator before using this recipe. A frozen or partly frozen breast may cook unevenly, and its timing cannot be predicted reliably from the guide. Keep it in a tray while thawing to contain drips, and do not thaw raw poultry on the counter.

Can I make gravy from the liquid in the bag?
Yes. Carefully pour the hot liquid through a strainer into a saucepan, skim excess fat, and bring it to a simmer. Whisk in a small cornstarch-and-cold-water slurry a little at a time until it thickens. The vegetables can be served as they are or discarded after flavoring the juices.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).