How Long to Cook a 6-5 lb Turkey Breast for Moist, Juicy Results

Cooking a turkey breast can seem daunting but it doesn’t have to be with the right techniques and timing. A 6-5 lb bone-in turkey breast is a great size for feeding a crowd without dealing with a whole turkey. With some simple prep and the proper roasting time, you’ll end up with tender juicy meat and crispy skin.

Pick the Right Size Roasting Pan

When working with a turkey breast in the 5-7 lb range, choose a roasting pan that fits it snugly. You don’t want a lot of extra space around the meat This helps contain the juices and promotes even cooking. Look for a roasting pan about 16×13 inches. Make sure it’s at least 2 inches deep.

Prep the Turkey Breast

Rinse the turkey breast and pat it dry with paper towels. Don’t wash it, as this can spread bacteria. Combining butter, herbs, and aromatics makes a flavorful paste to rub under the skin. Try fresh rosemary, sage, thyme, lemon, and garlic. Slide your fingers gently under the skin to loosen it, then rub the paste all over the meat. Season the skin liberally with salt and pepper.

Roast Low and Slow

Cooking the breast slowly is key for a tender, juicy interior. Preheat the oven to 325°F. Place the turkey breast in the pan skin-side up and roast for about 2 3/4 – 3 hours, until the internal temperature reaches 165°F. Basting with pan juices every 30 minutes helps keep it moist and promotes crispy skin.

Let It Rest

When the turkey breast reaches 165°F, remove it from the oven and let it rest for at least 15-20 minutes. This allows the juices to redistribute through the meat. Tent it loosely with foil to keep warm. The temperature will continue rising a few degrees as it rests.

Make a Simple Pan Gravy

While the turkey rests, make a quick gravy. Pour off most of the fat from the pan juices, reserving a spoonful or two. Place the roasting pan on the stovetop over medium heat. Whisk in a bit of flour to the fat and scrape up any browned bits stuck to the bottom. Cook for 1-2 minutes. Whisk in chicken or turkey broth and simmer until thickened. Season with salt, pepper, and fresh herbs

Carve and Serve

For easy slicing, carve across the grain of the meat, making thin slices. Be sure to include some of the crispy skin in each serving! Crispy roasted turkey skin is one of the best parts.

With the right roasting pan, low temperature, and resting time, your 6-5 lb turkey breast will turn out juicy and delicious. The savory herb rub adds great flavor. Using the leftover turkey in sandwiches, salads, and casseroles means you can enjoy it for days after!

Frequency of Entities:
6-5 lb turkey breast: 7
roast/roasting: 5
juicy: 4
crispy: 3
rest: 3
temperature/temperatures: 3
pan/pans: 3