Cooking a juicy, flavorful bone-in turkey breast may seem intimidating, but it doesn’t have to be. With the right technique, ingredients, and cooking time, you’ll have tender turkey breast with crispy skin in no time. In this comprehensive guide, we’ll cover everything you need to know to cook the perfect bone-in turkey breast.
Why Choose Bone-In?
Before jumping into cook times, let’s look at why you may want to cook a whole bone-in breast over boneless:
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More flavor – The bone helps keep the breast meat moist and lends extra turkey flavor The bone also partially shields the meat near it from overcooking,
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Natural presentation – Carving a whole breast at the table makes for an attractive main course,
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Less waste – With boneless breasts, you can end up with uneven sizes and some meat drying out. A whole breast means all the meat stays juicier.
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Easier to find – Bone-in turkey breasts are common at grocery stores year-round. Boneless can be harder to track down.
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Better value – You’ll get more meat for your money buying a whole bone-in breast.
Picking the Right Size
Bone-in turkey breasts range from around 3 pounds up to 10 pounds or more. A 3-4 pound breast will feed about 4 hungry eaters. A 10 pounder can serve up to 15 people.
Some guidelines on sizing:
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For a smaller dinner, choose a 3 to 5 pound breast. This gives enough meat without tons of leftovers.
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For holiday meals or big gatherings, pick a 7 to 10 pound breast. You’ll have ample extra meat.
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Allow roughly 1 pound of turkey per person as an estimate. Appetites vary though!
No matter the size, be sure to pick a breast with the bones and skin intact. The bones and skin protect the meat and add tons of moisture and flavor.
Thawing Safely
Always thaw frozen turkey breast before cooking. Thawing ensures seasonings penetrate the meat and the inside cooks at the same rate as the outside.
These are safe ways to thaw a turkey breast:
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Refrigerator: Keep breast in original wrapping and place in a container to catch leaks. Allow 24 hours per 5 pounds.
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Cold Water: Submerge wrapped breast in cold tap water, changing water every 30 mins. About 30 mins per pound to thaw.
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Microwave: Following appliance directions, thaw breast 4 to 5 minutes per pound, flipping occasionally.
Once thawed, cook within 1-2 days. Let the raw breast sit out no more than 2 hours before cooking.
Seasoning the Breast
For the most flavorful turkey breast, take time to brine and season it before roasting.
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Brining: Soaking the breast in a saltwater solution ensures tender, juicy meat. Brine 12-24 hrs.
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Dry brining: Rubbing the breast with salt and letting sit also boosts moisture. Dry brine 8-24 hrs.
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Herbs/Spices: Rub the breast skin with olive oil then coat with your favorite dried herbs, salt, pepper, citrus zest, garlic, etc.
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Aromatics: Put slices of onion, lemon, apple, fresh herbs inside the breast cavity. Baste with pan juices.
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Compound butter: Blend softened butter with herbs, citrus, honey, etc. and spread under breast skin.
Calculating Cook Time
The cook time for a bone-in turkey breast depends on a few factors:
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Weight – The heavier the breast, the longer it takes to roast. A good estimate is 15-20 minutes per pound.
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Oven temperature – Cook times will be shorter at higher temperatures like 350°F vs. 325°F.
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Stuffing – An unstuffed breast will cook faster than one filled with stuffing or aromatics.
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Shape – Flat, evenly-shaped breasts cook more evenly than those with irregular thick and thin parts.
Here are some general turkey breast cook times as a starting point:
| Weight | Cook Time at 350°F |
|---|---|
| 3-5 pounds | 1-2 hours |
| 6-8 pounds | 2 1/4 – 3 hours |
| 10 pounds+ | Around 4 hours |
The best way to ensure the breast is fully cooked but not overdone is to use a meat thermometer. Turkey is safe to eat once the thickest part of the breast reaches 165°F.
Let the cooked breast rest at least 15-30 minutes before slicing to allow juices to absorb back into the meat. Then slice and serve warm with your favorite sauces or gravy.
Cooking Methods
Roasting is the traditional cooking method for bone-in turkey breasts. However, you can also use these alternate cooking methods:
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Grilling – Get delicious charred flavor grilling over indirect heat, flipping occasionally. Use extra caution to avoid burning.
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Smoking – For deepest flavor, smoke the breast with wood chips at 225-250°F until it hits 165°F internally.
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Braising – Braise in broth, wine or other liquids in a covered pot on the stovetop or in the oven.
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Sous vide – For incredibly juicy, tender meat, cook 1-2 hours in a water bath at 145°F before searing.
FAQs
Got turkey breast cook time questions? Here are some common answers:
How long per pound to cook turkey breast?
Plan on about 15-20 minutes per pound at 350°F oven temperature.
Can I stuff a bone-in turkey breast?
Yes, you can fill the cavity with stuffing or aromatics. This may add cook time so watch the temp.
Should I brine a bone-in turkey breast?
Brining is highly recommended for the juiciest, most flavorful meat but is optional.
What’s the minimum cook time for turkey breast?
The USDA recommends at least 2 hours cook time regardless of weight for food safety.
What if my turkey breast is not fully cooked?
Return it to the oven and continue roasting until the internal temperature reaches 165°F.
Can I roast a turkey breast from frozen?
Do not roast frozen. Always thaw completely first for food safety and even cooking.
What temp should I cook turkey breast to?
Cook to a minimum internal temperature of 165°F as measured in the thickest part.
Perfectly Cooked Turkey Breast
Cooking bone-in turkey breast is easier than you think. Allow enough thawing time, thoroughly season the meat, roast to a safe internal temperature, and let rest before serving. In just a few hours, you’ll have a gorgeous, delicious turkey breast ready for your next holiday meal or dinner.
