How Long to Cook a 6 lb Turkey Breast for Juicy, Tender Results

Cooking a turkey breast can seem daunting, but it’s easier than you think with the right techniques! Specifically a 6 lb bone-in turkey breast only takes a few simple steps to turn out perfectly moist and delicious every time. In this article I’ll walk through everything you need to know to nail roasting a 6 lb turkey breast, from prep to carving.

Choosing and Prepping a 6 lb Turkey Breast

First up is selecting the right size breast. A 6 lb turkey breast is ideal for feeding 4-6 people. Make sure to choose a breast with the skin still on and the bone still in for maximum moisture and flavor.

Before cooking, take the breast out of the packaging and pat it completely dry with paper towels. Don’t rinse it, as this can spread bacteria Then, lightly rub it all over with olive oil or melted butter This helps encourage crispy, golden skin as it cooks.

Next, generously season the breast inside and out with salt, pepper, and any other herbs or spices you want like rosemary, thyme, paprika, etc. Getting flavor under the skin is key for the most flavorful meat.

Finally, let the seasoned breast rest at room temperature while the oven preheats so it cooks more evenly later.

Calculating Roast Time

The general rule of thumb for roasting a bone-in, skin-on turkey breast is to allow 15-20 minutes per pound at 325°F.

For a 6 lb breast, that means roasting for:

• 15 min/lb x 6 lb = 90 minutes
• 20 min/lb x 6 lb = 120 minutes

So plan on a total roasting time of between 90 minutes (-1.5 hours) up to 2 hours at 325°F for a 6 lb turkey breast.

Monitoring Doneness

While time ranges are a helpful guide, the only way to definitively tell when your turkey breast is done is to use a meat thermometer. Turkey is safely cooked and ready to eat once it registers 165°F in the thickest part of the breast.

About halfway through cooking, flip the breast over so the underside gets evenly browned. Then to prevent overcooking, start checking the temperature about 30 minutes before the estimated finish time.

Once it hits 165°F, immediately remove it from the oven. The temperature will continue rising another 5-10°F as it rests.

Letting It Rest

Never skip letting the turkey breast rest before carving! Resting for 15-30 minutes allows the juices to reabsorb back into the meat. Slice into the breast too soon, and it will turn dry.

Once rested, the turkey is ready to carve into perfect, juicy slices.

Roasting Pan Tips

Having the right roasting pan makes cooking a turkey breast much easier. Look for a pan with a rack to elevate the breast – this allows air circulation for even cooking. Add 1-2 cups of broth or water to the bottom of the pan to keep the meat extra moist.

You can also use a foil tent to prevent over-browning. Simply mold a piece of foil into a loose tent over the breast during the last 30 minutes or so of roasting.

Roasted Turkey Breast Recipes

To recreate the quintessential Thanksgiving flavor, rub the breast with a mix of olive oil, salt, pepper, thyme, rosemary, sage, and garlic. Scatter halved onions, celery, and carrots around the pan for extra flavor.

For a Mediterranean vibe, coat the breast in a mixture of olive oil, dried oregano, paprika, cumin, and lemon zest before roasting. Serve sliced over couscous or rice pilaf with roasted vegetables on the side.

A soy sauce, brown sugar, garlic, and ginger marinade gives the breast a tasty Asian flair. Roast alongside bok choy, broccoli, or other veggies for a complete meal.

Roasting a moist, delicious 6 lb turkey breast is easy when you follow a few simple steps:

• Thoroughly prep and season the raw breast
• Roast at 325°F for around 90 minutes to 2 hours
• Flip halfway and monitor temperature to 165°F
• Let rest for 15-30 minutes before slicing
• Use a rack, broth, and foil tent for best results

With the proper roasting time, temperature, and technique, you’ll achieve tender, juicy meat and crispy skin every time.