How Long to Cook Turkey Breasts at 350°F

At 350°F (177°C), a 4-pound bone-in turkey breast usually takes about 1 hour 30 minutes to 2 hours to roast, but its internal temperature—not the clock—determines when it is done. This simple herb-and-garlic roast gives you crisp, seasoned skin and juicy meat, and the timing guide also explains how to adjust for other sizes and boneless breasts.

Ingredients

1 bone-in, skin-on turkey breast, about 4 lb (1.8 kg), fully thawed
1 tbsp olive oil (15 ml)
1½ tsp kosher salt (about 9 g; use less if using fine table salt)
½ tsp freshly ground black pepper (about 1 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (about 1 g), or 1 tbsp fresh thyme leaves (about 3 g)
½ tsp dried rosemary (about 0.5 g), or 1½ tsp finely chopped fresh rosemary (about 1 g)
1 medium yellow onion, cut into wedges, about 1 cup (150 g)
½ cup low-sodium chicken broth or water (120 ml)

Instructions

Thaw the turkey safely, if needed. This recipe assumes the breast is fully thawed before roasting. For a frozen breast, thaw it in the refrigerator in its packaging on a rimmed tray; allow roughly 24 hours per 4 to 5 pounds (1.8 to 2.3 kg), and follow the package guidance. Do not thaw poultry on the counter. Pat the thawed breast very dry with paper towels, including beneath any loose skin you can reach without tearing it. Dry skin browns more readily, and there is no need to rinse raw poultry.
Heat the oven and season. Set a rack in the center of the oven and preheat it to 350°F (177°C). Put the onion wedges in the bottom of a roasting pan and pour in the broth. Stir the oil, salt, pepper, garlic powder, thyme, and rosemary together in a small bowl. Rub the mixture over the turkey skin and, where possible, gently under the skin over the breast meat. Set the turkey skin-side up on a roasting rack above the onions. If you do not have a rack, arrange the onion wedges as a bed to lift the meat slightly from the pan.
Roast and begin checking early. Roast uncovered. A 4-pound bone-in breast commonly needs about 1 hour 30 minutes to 2 hours at this temperature; a 5-pound breast may need around 1 hour 45 minutes to 2 hours 15 minutes. These are estimates, not doneness tests. Oven accuracy, the breast’s shape, and how cold it was when it went in can all change the time. Start checking a 4-pound breast at about 1 hour 20 minutes so there is less chance of overshooting.
Use a thermometer to confirm doneness. Insert an instant-read food thermometer into the thickest part of the breast without touching bone, and check more than one spot. The turkey is ready when it reaches 165°F (74°C); this is the USDA FSIS safe minimum internal temperature for poultry. If a spot is below 165°F (74°C), return the breast to the oven and check again after 5 to 10 minutes. Do not rely on browned skin, clear juices, or minutes per pound to confirm safety.
Rest before carving. Transfer the turkey to a cutting board and loosely tent it with foil. Rest for 15 minutes, then carve the meat from the bone and slice across the grain. Resting makes the breast easier to carve and gives the juices time to settle. Serve the pan onions alongside, or strain the pan juices for serving.

Tips

Choose the right timing for your cut. Bone-in and boneless turkey breasts do not cook at exactly the same pace. A boneless breast weighing about 3 pounds (1.4 kg) may take roughly 1 hour 15 minutes to 1 hour 45 minutes at 350°F (177°C); begin checking well before the upper end. Follow the thermometer rather than multiplying a fixed minutes-per-pound number.
Keep the thermometer in the meat, not against bone. Bone can give a misleading reading. Check the thickest section from the side if that makes it easier to place the probe correctly, and take a second reading in another thick area. If the breast includes two lobes of noticeably different thickness, check both.
Adjust the seasoning to what you have. Dried thyme and rosemary are convenient, but fresh herbs work well in the same seasoning blend. If you lack garlic powder, use 1 small finely grated garlic clove (about 3 g); fresh garlic can brown faster, so rub it under the skin rather than leaving clumps on top. Use low-sodium broth or water so the pan juices do not become too salty.
Avoid frequent oven opening and unnecessary basting. Each time the oven door is opened, heat escapes and the cook time can stretch. The oil and skin help the surface brown without repeated basting. If the skin is already deeply browned before the center reaches 165°F (74°C), loosely cover just the browned area with foil and continue roasting.

Serving Suggestions

Slice the breast and arrange it on a warm platter with the onions and a spoonful of strained pan juices. It pairs well with mashed potatoes, roasted carrots, green beans, a crisp salad, or a simple grain such as rice or farro. For a holiday-style meal, add stuffing and cranberry sauce; for an easier weeknight plate, serve it with baked potatoes and a green vegetable.

To make a quick pan sauce, pour the roasting liquid into a small saucepan and skim off excess fat. Simmer it briefly, then taste before adding salt because the turkey drippings may already be seasoned. For a thicker sauce, whisk 1 tbsp cornstarch (8 g) with 1 tbsp cold water (15 ml), stir a little into simmering liquid, and cook until it thickens. Bring any sauce made with the pan juices to a simmer before serving.

Variations

Lemon and herb: Add 1 tsp finely grated lemon zest (about 2 g) to the oil and herbs, and tuck a few lemon wedges into the roasting pan. The zest gives the skin a bright citrus aroma. Avoid adding a large amount of lemon juice to the skin before roasting, since wet skin browns less effectively.

Smoky paprika: Replace the rosemary with 1 tsp smoked paprika (about 2 g). It adds a mild smoky note and deepens the color; it does not make the turkey taste like it was cooked outdoors. If using salted seasoning blends, reduce the kosher salt and taste the pan juices before seasoning them further.

Boneless breast: Use a fully thawed boneless breast, typically 3 to 4 pounds (1.4 to 1.8 kg), and season it the same way. Set it on the rack with the seam side down if it is rolled or tied. Because a boneless roast’s thickness varies, check early and use the same 165°F (74°C) endpoint. Follow package directions if it is stuffed or has special preparation instructions.

Butter instead of oil: Use 1 tbsp softened unsalted butter (14 g) in place of the olive oil. It gives the skin a rich flavor, though butter can brown more quickly. If the surface gets dark before the center is done, cover it loosely with foil while the turkey finishes roasting.

Storage and Reheating

Refrigerate cooked turkey within 2 hours of roasting. Remove the meat from the bone, divide it into shallow airtight containers, and refrigerate for 3 to 4 days. Keeping slices in a little pan juice or broth helps prevent them from drying out. Freeze portions in airtight freezer-safe packaging for about 2 to 3 months for best quality; thaw them in the refrigerator rather than on the counter.

For reheating, put sliced turkey in a covered oven-safe dish with a splash of broth or water. Warm it in a 325°F (163°C) oven until the center reaches 165°F (74°C), checking with a food thermometer. Thin slices can also be reheated in a covered skillet over low heat with a spoonful of liquid, stirring or turning them for even warming. Reheat only the portion you plan to eat, and return leftovers promptly to the refrigerator.

Frequently Asked Questions

How long does it take to cook a 4-pound turkey breast at 350°F?

A 4-pound bone-in turkey breast often takes about 1 hour 30 minutes to 2 hours at 350°F (177°C). Begin checking around 1 hour 20 minutes, then use a thermometer in the thickest part to decide when it is done. The USDA FSIS safe minimum for poultry is 165°F (74°C), regardless of the estimated time.

How many minutes per pound should I cook turkey breast?

Minutes per pound can offer a rough planning estimate, but it is not precise enough to determine doneness. A breast’s shape, whether it is bone-in, its starting temperature, and oven performance all affect the time. Use an estimate to decide when to start checking, then cook to 165°F (74°C) as measured with a food thermometer.

Does boneless turkey breast cook faster than bone-in?

Often, a boneless breast cooks faster because it is smaller and has no bone, but thickness matters more than the label alone. A thick rolled roast can take longer than a flatter bone-in breast of similar weight. Start checking early, place the thermometer in the thickest area, and follow package directions for tied or formed roasts.

Should turkey breast be covered while roasting?

Roast it uncovered to encourage the skin to brown. If the skin becomes dark before the center reaches 165°F (74°C), loosely tent the breast or cover the browned areas with foil for the rest of the cooking time. Avoid wrapping the whole breast tightly from the beginning if crisp skin is your goal.

Should I let turkey breast come to room temperature before cooking?

No. It is not necessary to leave raw poultry on the counter to warm up. Take the fully thawed breast from the refrigerator while the oven preheats, pat it dry, and season it. Do not leave it at room temperature for more than 2 hours total; if the room is above 90°F (32°C), keep that limit to 1 hour.

Can I cook a turkey breast from frozen?

For this recipe, thaw the breast first so it seasons and cooks more predictably. If you need to cook poultry from frozen, use a method and timing specifically recommended for that product, and expect it to take longer; do not use a slow cooker for frozen poultry. In every method, confirm 165°F (74°C) in the thickest part with a 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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