How Many Minutes Per Pound to Cook a Turkey Breast for Juicy, Tender Results

Cooking a turkey breast to juicy, tender perfection is easier than you think when you know how many minutes per pound to cook it While whole turkeys get most of the attention around the holidays, a boneless or bone-in turkey breast is a great option for smaller gatherings Plus, it cooks more quickly than a whole bird.

I love cooking turkey breasts in my oven. The key is using the right temperature and cooking time per pound to ensure the meat stays tender and moist. Undercook it and you risk food poisoning. But overcooking leads to dry, stringy meat that no one wants to eat

In this article, you’ll learn exactly how many minutes per pound you need to roast turkey breasts in the oven or cook them using other methods. I’ll share tips to lock in moisture so your turkey breast turns out juicy and delicious every time.

How Long Does It Take Per Pound to Cook a Turkey Breast?

As a general rule of thumb, plan on cooking turkey breasts for about 20 minutes per pound at 350°F. This yields tender, juicy meat without drying it out.

Of course, cooking times can vary a bit depending on whether you use a lower or higher temperature. Thicker bone-in breasts also take longer than boneless.

Here’s a closer look at approximate cook times per pound using different cooking methods

• Oven at 325°F – 23 to 25 minutes per pound
• Oven at 350°F – 20 to 23 minutes per pound
• Oven at 375°F – 18 to 20 minutes per pound
• Smoker at 225°F – About 2 hours per 5 pounds
• Crockpot on Low – 5 to 6 hours for a 5-pound breast
• Stovetop – 15 to 20 minutes per pound

No matter which cooking method you use, always rely on a meat thermometer to check for doneness instead of going by cook time alone. The turkey breast should reach an internal temperature of 165°F before removing it from the heat source.

If it’s not quite done when the approximate cook time is up, continue cooking and check the temperature every 10 to 15 minutes until it reaches 165°F.

Undercooked poultry can contain harmful bacteria and lead to food poisoning. So it’s worth investing in a good digital instant-read thermometer if you don’t already have one.

Tips for Roasting the Perfect Turkey Breast

Roasting is one of the easiest ways to cook moist, delicious turkey breasts. Here are some useful tips:

• Leave the skin on – The skin helps seal in moisture and adds delicious crispiness.
• Use a roasting pan – This promotes even cooking. A rack lift the breast so the underside doesn’t steam.
• Brush with butter or oil – Basting the breast while cooking adds moisture and flavor.
• Cook at high temp first – Starting at 425°F for 20 minutes seals in the juices before lowering the temp.
• Cook to the proper internal temp – I can’t stress this enough. Cook to an internal temp of 165°F regardless of cook time.
• Let it rest before slicing – Letting it rest for 10 minutes allows juices to redistribute so they don’t run out when sliced.

With these tips, your turkey breast will turn out perfectly cooked with tender, juicy meat and crispy browned skin.

For step-by-step instructions and a full recipe, check out my oven roasted turkey breast recipe. It covers everything you need to know for a foolproof turkey breast.

How to Tell if Your Turkey Breast Is Done

Using a meat thermometer is the most reliable way to check for doneness. Insert the probe into the thickest part of the breast, taking care not to hit the bone.

For whole turkey breasts, aim for the middle of the meatiest section. The temperature should reach 165°F when fully cooked.

If you don’t have a thermometer handy, you can check for other signs of doneness:

• The meat appears white throughout when pierced or sliced. No trace of pink remains.
• The juices run clear when pierced with a knife or fork. (Pink or red juices mean it needs more time).
• The leg moves easily when twisted.
• The meat feels firm when pressed with tongs or finger.

However, these visual and textural clues aren’t fully reliable. Your best bet is using an instant-read thermometer to eliminate any guesswork.

Can You Eat Slightly Undercooked Turkey?

Turkey needs to reach an internal temperature of 165°F throughout to kill any potential bacteria.

According to USDA guidelines, consuming undercooked poultry can result in foodborne illness. So it’s not worth taking any chances with undercooked turkey.

If your thermometer shows the breast hasn’t quite reached 165°F, put it back in the oven for 5 to 10 minutes until done. Check the temperature again in multiple spots to confirm doneness before removing from heat.

Leftover cooked turkey that gets re-heated until steaming hot (165°F) is safe to eat. But always reheat leftovers thoroughly and do not consume turkey that is still partially raw or pink in the middle.

What If Your Turkey Breast Is Still Frozen?

Depending on the size, a frozen turkey breast needs about 24 hours in the refrigerator to thaw completely. But if you’re short on time, here are some options:

• Cold water thaw – Submerge the turkey breast in cold water, changing the water every 30 minutes. A 5-pound breast thaws in about 3 hours.
• Cook from frozen – Roast at 350°F but increase cook time by 50%. Use a thermometer to check doneness.
• Microwave thaw – Defrost a 5-pound breast in 20-minute intervals, flipping occasionally. This takes about an hour. Cook immediately after thawing.

I don’t recommend thawing turkey at room temperature as this increases risk of bacterial growth in the “danger zone” between 40-140°F.

For food safety, you should cook thawed turkey within 1 to 2 days. Otherwise, freeze it again until ready to use.

Let Me Know If You Have Any Other Turkey Questions!

The keys are using the right temperature, cooking to the proper internal temperature, and letting the breast rest before slicing into it.