Cooking Two Turkey Breasts Simultaneously – Tips and Tricks

When preparing a smaller turkey dinner, cooking two boneless, skinless turkey breasts together can be a great option. But is it possible to cook two turkey breasts at the same time and have them finish cooking evenly? Let’s look at some tips to roast two turkey breasts together.

Choosing Similar Sized Turkey Breasts

Cooking two turkey breasts simultaneously works best when the breasts are close in size and weight. Try to find packages of turkey breast that are within a half pound of each other. This way, they will take roughly the same amount of time to cook through.

If there is a large difference in size like 2 lbs vs 4 lbs, the smaller breast will dry out and overcook while waiting for the larger one to finish. If you can only find different sized breasts, it’s better to cook them separately.

Arrangement in the Pan

Place both turkey breasts in a roasting pan, lined with foil for easy cleanup. Position them meat-side up leaving space between for air circulation.

Resist stacking the breasts or tightly packing them in. You want the hot air to reach all surfaces evenly.

Cook Time and Temp

The general rule of thumb is to base your cook time on the larger breast For example if you have a 2 lb and 3 lb breast, use the cook time for the 3 lb

Cook at 325°F and calculate time as follows:

• 1-3 lbs: Cook for 1 3⁄4 – 2 1⁄4 hours
• 4-6 lbs: Cook for 2 1⁄4 – 2 1⁄2 hours
• 6-12 lbs: Cook for 2 1⁄2 – 3 3⁄4 hours

Since you are cooking two breasts, extend the cook time by 15 minutes. Check for doneness with a meat thermometer, looking for 170°F.

Monitor Progress

Even with similar sizes, one breast may cook faster than the other. Use an instant read thermometer to regularly check the temp of each.

If the smaller starts to overcook, remove it earlier and tent with foil. Let the larger one finish.

Roasting Pan Size

Use a roasting pan that provides enough room for both breasts, but isn’t overly large. Too much empty space can prevent the breasts from browning evenly.

Aim for a pan that allows 2-3 inches between the breasts and sides. You want some gap for air flow but not huge empty spaces.

Basting and Seasoning

Brush both turkey breasts with melted butter or oil before cooking for maximum browning and flavor. Season generously with dried herbs like sage, thyme, and rosemary along with salt and pepper.

Baste periodically during roasting, and add extra seasoning if needed toward the end. The skin should brown nicely without drying out.

Let Rest Before Carving

Once the turkey breasts are finished cooking, remove them from the oven and tent loosely with foil. Let rest 15-20 minutes before slicing to allow juices to reabsorb.

Otherwise they will leak out when you carve, resulting in drier meat. Resist cutting into them too soon!

Cook Stuffing Separately

It’s safest to cook stuffing or dressing outside the turkey cavities. This prevents it from being undercooked. Bake it alongside in a casserole dish so everything finishes together.

Cook White and Dark Meat Separately

For whole turkeys, dark meat in the legs and thighs takes longer to cook than white breast meat. That’s why cooking just the two breasts together works well.

If you do purchase a whole turkey, remove the legs/thighs and cook them separately from the breast for doneness.

Enjoy Perfectly Cooked Turkey

With some simple tips, you can successfully roast two turkey breasts at the same time. Choosing similar sizes, using a good roasting pan, and monitoring internal temperature will ensure both finish up moist and delicious. Now just add your favorite sides and dig in!