How Long to Cook Turkey Breast

Plan on roughly 20 minutes per pound at 325°F (165°C) for a bone-in turkey breast, or 16-20 minutes per pound for boneless. A 6-pound bone-in breast takes about 2 hours; a 3-pound boneless breast takes about 50-60 minutes. Always confirm with a thermometer — turkey breast is done at 165°F internal.

Turkey Breast Cook Time by Weight (Oven, 325°F)

Weight	Bone-in	Boneless
2-3 lb	50-65 min	40-50 min
4-5 lb	1 hr 15 min - 1 hr 40 min	1 hr - 1 hr 25 min
6-7 lb	1 hr 50 min - 2 hr 10 min	1 hr 35 min - 1 hr 55 min
8-9 lb	2 hr 25 min - 2 hr 45 min	2 hr 5 min - 2 hr 25 min
10-12 lb	2 hr 55 min - 3 hr 35 min	2 hr 35 min - 3 hr 10 min

These times are for a fully thawed turkey breast roasted uncovered at 325°F. A higher oven temperature (400-425°F) reduces cooking time by roughly 30% but increases the risk of the skin browning before the inside finishes cooking — covering loosely with foil partway through helps prevent this.

Turkey Breast Cook Time by Weight (Metric, kg)

If your kitchen scale reads in kilograms, use this table instead of converting pounds by hand. Times are the same roast — 325°F (165°C), uncovered — just labeled in kg for cooks in the UK, Australia, Canada, and elsewhere on the metric system.

Weight	Bone-in	Boneless
0.9-1.4 kg	50-65 min	40-50 min
1.8-2.3 kg	1 hr 15 min - 1 hr 40 min	1 hr - 1 hr 25 min
2.7-3.2 kg	1 hr 50 min - 2 hr 10 min	1 hr 35 min - 1 hr 55 min
3.6-4.1 kg	2 hr 25 min - 2 hr 45 min	2 hr 5 min - 2 hr 25 min
4.5-5.4 kg	2 hr 55 min - 3 hr 35 min	2 hr 35 min - 3 hr 10 min

As a rough per-kilogram rate: plan on about 44 minutes per kg for bone-in, or 35-44 minutes per kg for boneless, at 325°F (165°C). The internal temperature target doesn't change with the unit — you're still checking for 74°C (165°F) at the thickest part with a thermometer.

Internal Temperature Guide

The USDA requires poultry to reach 165°F (74°C) internally. Unlike beef or pork, turkey has no "doneness" range — it must hit 165°F throughout, measured at the thickest part of the breast without touching bone.

Stage	Temperature	Action
Check early	150-155°F	Start monitoring closely — turkey can overcook fast in the last 15 minutes
Pull from oven	160°F	Carryover cooking will bring it to 165°F during rest
Safe minimum	165°F	USDA safe temperature, measured after rest

Rest the turkey breast for 15-20 minutes after removing from the oven, tented loosely with foil. This allows juices to redistribute and the temperature to finish rising those last few degrees.

Bone-In vs Boneless: Why Cook Times Differ

Bone-in turkey breast takes longer because bone conducts heat differently than meat, creating uneven cooking that requires more total time to reach a safe temperature throughout. It also tends to stay juicier and is the more traditional choice for holiday tables.

Boneless turkey breast (often called a "turkey breast roast" when tied or netted) cooks faster and more evenly since there's no bone to slow heat penetration. It's easier to carve and better suited for smaller gatherings or weeknight dinners.

Air Fryer Turkey Breast

Air fryers work well for smaller boneless turkey breasts (2-4 lb) and cook noticeably faster than a conventional oven. Preheat to 350°F.

Weight (boneless)	Air fryer time
1.5-2 lb	35-45 min
2-3 lb	45-55 min
3-4 lb	55-70 min

Most home air fryers can't fit a turkey breast larger than 4 lb. Flip the breast halfway through cooking for even browning, and always confirm doneness with a thermometer rather than relying on time alone — air fryer wattage varies significantly between models.

Tips for Juicy Turkey Breast

Brining (wet or dry) for 12-24 hours before cooking makes a noticeable difference in moisture retention, since turkey breast is lean and prone to drying out. A simple dry brine of salt rubbed under the skin the night before works well with minimal effort.

Don't skip the rest period. Cutting into turkey breast immediately after the oven releases the juices that kept it moist during cooking — resting allows the muscle fibers to relax and reabsorb that moisture.

Use a thermometer rather than timing alone. Oven calibration varies, turkey breast shapes vary, and a few minutes' difference between turkeys of the same weight is common. Time estimates get you close; a thermometer confirms it.

Grilled and Smoked Turkey Breast

Turkey breast also works well on a grill or smoker, which adds flavor an oven can't replicate. On a grill using indirect heat at 325-350°F, a bone-in breast takes roughly the same time as the oven — about 18-22 minutes per pound. For smoking at a lower 225-250°F, expect closer to 30-40 minutes per pound, since the lower temperature extends cooking time significantly in exchange for smokier flavor and a more tender result.

Whichever method you use, keep the lid or grill closed as much as possible — every peek lets out heat and adds several minutes to the total cook time. Use a leave-in probe thermometer if you have one, so you're not constantly opening the grill to check. For direct vs indirect zone setup, see Direct vs Indirect Heat: When to Use Each.

Storing and Reheating Leftover Turkey Breast

Refrigerate leftover turkey breast within 2 hours of cooking, in an airtight container. It keeps for 3-4 days in the fridge or up to 4 months in the freezer, tightly wrapped to prevent freezer burn.

To reheat without drying it out, slice the turkey first, then warm gently in a covered dish with a splash of broth at 325°F for about 10-15 minutes, or in the microwave at 50% power in short bursts. Reheating whole, unsliced turkey breast at full power tends to overcook the outside before the center warms through.

Frequently Asked Questions

How long does it take to cook a 4 lb turkey breast?

A 4 lb bone-in turkey breast takes approximately 1 hour 15 minutes to 1 hour 25 minutes at 325°F. A 4 lb boneless breast takes about 1 hour to 1 hour 10 minutes. Always confirm with a thermometer reading 165°F at the thickest part.

Should turkey breast be cooked covered or uncovered?

Uncovered for most of the cooking time produces better browning and crispier skin. If the skin browns too quickly before the inside reaches temperature, tent loosely with foil for the remaining cook time — this is common practice for larger bone-in breasts.

What temperature should I cook turkey breast at?

325°F is the standard recommendation for even cooking without drying out the meat. Higher temperatures (400-425°F) cook faster and can produce crispier skin but require closer monitoring since turkey breast overcooks quickly at high heat.

Can I cook turkey breast from frozen?

It's not recommended. A frozen turkey breast cooks unevenly — the outside can reach safe temperature while the inside remains frozen or undercooked. Thaw fully in the refrigerator first, which typically takes 24 hours for every 4-5 pounds.

Why is my turkey breast always dry even when I follow the time chart?

Time charts are estimates — actual doneness depends on your specific oven's calibration and the exact shape of the breast. The most common cause of dryness is cooking past 165°F before checking, since turkey has no forgiving "doneness range" the way beef does. Pull it at 160°F and let carryover heat finish the job during the rest.

Is a turkey breast the same as a whole small turkey?

No — a turkey breast is just the breast portion, sold either bone-in with the ribcage attached or boneless and often tied into a roast shape. A whole turkey includes the legs, thighs, and wings, and follows a different (longer, more variable) cooking time based on total weight rather than breast weight alone.

What is the internal temperature for a boneless turkey breast?

165°F (74°C) is the correct boneless turkey breast internal temperature, measured at the thickest part of the meat — the same target whether the breast is boneless or bone-in. Boneless breasts cook a bit faster than bone-in ones of the same weight, but the safe internal temperature itself doesn't change based on whether the bone is in or out.

What are turkey breast cooking times per kg?

At 325°F (165°C), plan on roughly 44 minutes per kg for a bone-in turkey breast, or 35-44 minutes per kg for boneless. A 2.7-3.2 kg bone-in breast takes about 1 hour 50 minutes to 2 hours 10 minutes. See the metric table above for the full weight range, and always confirm with a thermometer reading 74°C at the thickest part.

How long should you let turkey breast rest?

Let turkey breast rest for 15-20 minutes after removing it from the oven, tented loosely with foil. This isn't optional — cutting in immediately releases the juices that kept the meat moist, and the internal temperature also continues rising 3-5°F during this time, which is part of how it safely reaches 165°F if pulled slightly early.

How many people does a turkey breast feed?

Plan on about 1/2 lb (8 oz) of boneless turkey breast or 3/4 lb of bone-in turkey breast per person, using raw weight before shrinkage. Applied to the weight table above: a 4-5 lb boneless breast feeds 8-10 people, and a 4-5 lb bone-in breast feeds 5-7 people. If you want leftovers, round up to the next weight bracket rather than stretching the same bird thinner.