Several factors contribute to a perfect Thanksgiving, but the holiday hinges on one question in particular: How long will it take to cook that turkey? Notoriously prone to overcooking, turkey meat has been ridiculed for its perceived dryness time and again. On top of the meat’s naturally lean characteristics, these very large birds have sections that vary widely in shape, thickness, and density. These factors can make it tough (pun intended) to achieve a juicy interior and crispy, golden-brown skin. Sadly, not even the richest turkey gravy can save a bird that isn’t cooked properly.
But making a beautiful, delicious turkey is far from impossible. Armed with this step-by-step guide, you’ll have ample time to focus on arguably everyone’s favorite part of the Thanksgiving dinner spread (the side dishes) without stressing too much about the main event.
How Long Do You Cook a Turkey Breast at 350 Degrees Fahrenheit for Maximum Juiciness?
Cooking a moist, flavorful turkey breast can seem daunting, but with the right technique, it’s easier than you think The key is using the proper temperature and cooking time per pound to ensure the breast comes out tender and juicy This article will explain everything you need to know about roasting turkey breast at 350°F for perfect results every time.
What Temperature Is Best?
Most recipes call for roasting turkey breast at 325°F, but using 350°F will shorten the cooking time without drying out the meat. Lower temperatures are typically recommended to keep turkey breast as moist as possible. However, increasing the oven to 350°F won’t cause your turkey to end up dry or overcooked.
As long as you monitor the internal temperature and don’t overbake it, 350°F is a great temperature for roasting turkey breast. The higher heat helps render the fat and crisp up the skin nicely. Going above 375°F runs a greater risk of drying out the lean breast meat.
How Long Per Pound at 350°F?
When roasting at 350°F, plan on cooking for about 15-18 minutes per pound. Here are some estimates based on the size of your turkey breast:
- 2 lb breast = 30-36 minutes
- 3 lb breast = 45-54 minutes
- 4 lb breast = 60-72 minutes
- 5 lb breast = 75-90 minutes
- 6 lb breast = 90-108 minutes
These times are for bone-in, skin-on turkey breasts. Boneless breasts and those without skin will take less time. For those, check the internal temperature starting at the low end of the time range.
Always rely on an instant-read meat thermometer over cooking times to gauge doneness. Turkey breasts should reach 165°F at the thickest part when finished roasting. The breast may need up to 15 minutes of resting time before carving for the juices to settle.
Seasoning and Preparation
Proper seasoning and preparation is key for flavorful, juicy turkey breast. Here are some tips:
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Brine the breast in saltwater for 12-24 hours before roasting to infuse flavor and moisture.
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Coat the breast in olive oil or melted butter and season generously with dried herbs like sage, rosemary, and thyme. The oil or butter helps crisp the skin.
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Place aromatics like lemon, garlic, or onion inside the breast cavity. As it roasts, their flavors impart to the meat.
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Roast skin-side up on a wire rack set inside a roasting pan to allow air circulation. The skin crisps up beautifully.
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Insert a meat thermometer into the thickest part without hitting bone to monitor the temperature.
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Allow the cooked breast to rest for 10-15 minutes before slicing to retain juices.
Step-by-Step Roasting Method
Follow these simple steps for flawlessly roasted turkey breast every time:
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Remove turkey breast from packaging and pat dry thoroughly with paper towels. Discard neck and giblets if included.
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Make a brine if desired (1 cup salt dissolved per 1 gallon water). Submerge turkey breast and brine 12-24 hours.
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Remove breast from brine, pat very dry, and let air dry in the fridge for 1-2 hours before seasoning.
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Coat with oil or butter and generously season exterior with desired dried herbs. Place aromatics in cavity.
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Preheat oven to 350°F. Place breast skin-side up on a rack in a roasting pan.
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Roast for calculated time, checking temperature early if boneless. Cook until 165°F.
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When finished, tent breast with foil and let rest 15 minutes before slicing and serving.
The Takeaway
Roasting turkey breast at a higher 350°F temperature reduces cooking time without drying out the delicate meat when done properly. Plan for 15-18 minutes per pound, relying on a meat thermometer for doneness over roasting time.
Proper brining, seasoning, and resting are also vital for tender, juicy turkey breast. Follow these simple tips and you’ll have delicious oven-roasted turkey breast on your table in no time. Getting perfect results is easier than you thought!
Before you preheat the oven…
Whether you opt to roast your bird whole, spatchcocked, or cut into parts, there are a few preliminary steps you should always take. Though not directly tied to the turkey cooking time, these steps will help lead to a succulent-on-the-inside, crackly-on-the-outside result.Buy the right size bird.
Unless you want to be eating leftover turkey for days, shop for a turkey that’s just big enough to feed your Thanksgiving crew. Opting for a smaller bird will reduce the turkey’s roasting time, leaving the oven free for sides and pies. (Read more: How Much Turkey Do You Need Per Person?)Don’t forget to defrost.
Always ensure a frozen turkey is fully thawed (in the refrigerator, please; about 24 hours per every 5 pounds) before attempting to cook it. A partially thawed turkey can seriously throw off roasting times—and without thawing, you won’t be able to remove the giblets. (Read more: How to Thaw a Turkey, Depending on How Much Time You Have via Epicurious.)Brine your bird.
Dry brining is key to moist, succulent meat. Whether you choose a simple brine of plain kosher salt, a blend of kosher salt and black pepper, or a custom spice mix, the salt in the mixture will draw water out of the turkey. The salty juices will then be absorbed into the meat, carrying all that flavor with it. This step maximizes moisture content and ensures well-seasoned turkey. A dry brine also tenderizes the meat, prevents a stringy texture, and encourages skin-browning—all hallmarks of a properly cooked turkey.
What about a wet brine, you ask? Dry brines are quicker, easier, and more effective than their liquid counterparts. Not to mention, wet brines can cause a major mess if the liquid spills out—and, frankly, they take up way too much fridge space (at a premium in the lead-up to Thanksgiving).
It’s essential to allow your dry-brined turkey time in the refrigerator (at least 12 hours and up to 3 days), uncovered, before roasting it. That might sound lengthy, but the brine needs time to work its way through the turkey’s big muscles. If you’re short on time, you can dry brine the turkey before it’s fully thawed. Give it at least 24 hours for the exterior to become pliable, then season away and return the bird to the fridge.Use your oven wisely.
Invest in an oven thermometer before the big day arrives to ensure your oven is calibrated. Then, while the bird is cooking, open the oven door only when necessary—minimize peeking, or you’ll bring down the temperature and lengthen the amount of time the turkey needs in the oven. These tips are important any time you use your oven, but especially when roasting a whole bird.
The final, vital step towards a well-cooked turkey—specifically a whole one—is pulling it from the oven before it’s actually ready. You probably already know that 165° is the sweet spot for fully cooked poultry, as mandated by the USDA—though dark meat really is better around 175°–190°. Use an instant-read thermometer to take the temperature of the turkey: It’s a good idea to remove your turkey from the oven when a probe inserted into the thickest part of the breast reads about 150°. As the roast turkey rests (30–60 minutes is ideal), the residual heat will continue to push the internal temperature up to the goal temperature, without going over.
Rest your bird on a cutting board with a trough, or on a platter, to collect any runoff juices (save them for gravy). There’s no need to tent the turkey with aluminum foil: The insulated heat of the bird will last surprisingly long. Plus, tenting can cause crispy skin to go limp.
How long does it take to cook an 8 pound turkey breast at 350?
FAQ
Is it better to cook a turkey breast at 325 or 350?
Is it better to cook a bone-in turkey breast at 325 or 350 degrees? Cook a bone-in turkey breast at 350°F. It will typically take 12-15 minutes per pound. So an 8-9 lb bone-in turkey breast will roast for 1 ½ to 2 hours (90 to 120 minutes).
How long does it take to cook an 8 pound turkey breast at 350 degrees?
| Estimated Roasting Time†† | ||
|---|---|---|
| Weight in Lbs. | Roasting Time at 350° | Slow Cooker Time on Low |
| 3-5 lbs. | 1-2¼ hours | 5-6 hours |
| 5-7 lbs. | 2¼-3 hours | 6-7 hours |
| 7-9 lbs. | 3-3½ hours | 7-8 hours |
Should a turkey breast be cooked, covered or uncovered?
Should You Cover a Turkey When Cooking? To achieve a perfectly golden, juicy turkey, let the bird spend time both covered and uncovered in the oven.Nov 13, 2024
What is the perfect temperature for cooked turkey breast?
Turkey breast temperature
Though it’s a much smaller cut than a whole turkey, it’s still important to test the internal temperature of your turkey breast at the thickest part of the breast. Again, 165°F (73.9°C) is the magic number.
How long to cook a turkey breast at 350 degrees?
Here’s what you need to know about how long to cook a turkey breast at 350 degrees Fahrenheit. In general, you’ll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C).
How long do you cook a pound of Turkey Breast?
If you choose this temperature, cook the turkey breast in the oven at 425 degrees for 10 minutes per pound. Alternatively, you can go for 400 degrees F. It will also make the turkey crispy and yummy but with a lesser crisp then at 425 degrees. The cooking time per pound of turkey breasts will take 15 minutes to cook in the oven.
How long do you cook a bone in Turkey Breast?
In general, you’ll want to cook a bone-in turkey breast for about 20 minutes per pound at 350 degrees F (177 degrees C), or until it reaches a minimum internal temperature of 165 degrees F (74 degrees C). Is it better to cook bone-in turkey breast at 325 or 350?
How long does it take to roast a turkey breast?
How Long To Roast Turkey Breast – General Rule: The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an un-stuffed turkey, or 15 minutes per pound for a stuffed turkey. Or 15 minutes per pound at 325 unstuffed and 17 minutes per pound at 325 for a stuffed turkey.
How long do you bake a turkey breast in the oven?
Bake the turkey breasts at 350 degrees for 20 minutes per pound. Braise halfway through with the drippings accumulated on the baking sheet to prevent the breast from over drying. When baking is done, remove it from oven and let it rest for 10 minutes before slicing and serving. How to bake turkey breast in the oven fast?
How long does it take to cook a Turkey in the oven?
Place in the oven to roast at 425ºF for 20 minutes. Baste the turkey with pan juices, if any. Turn the oven temperature down to 325ºF. Cook until the internal temperature reaches 160ºF to 165 ºF in the center. Total roasting time will be 20 to 25 minutes per pound, depending on size and whether it’s boneless or bone-in.