Cooking the perfect turkey breast that is moist juicy and tender with crisp, golden brown skin can seem daunting. However, achieving this goal is easily within reach by following some simple guidelines for temperature and technique. With a little knowledge, you’ll be able to cook turkey breasts with consistent delicious results every time.
Why Temperature Matters
Temperature is absolutely crucial when cooking turkey breasts. Poultry needs to reach a safe minimum internal temperature of 165°F to eliminate any harmful bacteria that could cause foodborne illness. Going above this temp risks drying out the delicate white meat. On the other hand, stopping too soon results in dangerous undercooking.
The ideal finished temperature for baked or roasted turkey breast is 160-165°F. This ensures the meat is cooked through without overdrying. Reaching the optimal internal temp requires proper oven preheating monitoring with a meat thermometer and allowing carryover cooking during resting.
Preheating The Oven
You’ll want to preheat your oven to 325-375°F before cooking a whole turkey breast. This gives the oven adequate time to fully reach the desired temperature so that the turkey cooks evenly.
Many recipes call for roasting turkey at 325°F, but going a bit higher, between 350-375°F, helps crisp up the skin better without overcooking the interior meat.
Be sure to give your oven at least 15-20 minutes to preheat. Opening the door often to check on the turkey will cause the oven to cool down.
Use A Meat Thermometer
A good instant read meat thermometer takes the guesswork out of determining turkey breast doneness. It provides peace of mind that the meat is fully cooked through to a safe internal temperature.
The best way to use a meat thermometer for turkey breast is to insert it into the thickest part of the meat, taking care to avoid hitting the bone. You want to make sure the thermometer tip reaches deep into the center of the breast for the most accurate reading.
For ideal safety and texture, the turkey breast should reach 165°F in the center. For juicier results with the best moisture, consider stopping the cooking process at 160°F internal temp and allowing the residual heat and carryover cooking to bring the temperature up to 165°F as it rests.
It’s smart to periodically check the internal temp of the turkey breast starting at the halfway point of your estimated cook time until it registers at least 165°F. The total roasting time needed will vary based on the size of the breast.
Estimated Roast Times For Turkey Breasts
Cook times can vary quite a bit for whole turkey breasts depending on multiple factors like the size, bone-in vs boneless, and whether it is stuffed. Here are some general estimated roasting timeframes to provide a starting point:
- Boneless turkey breast (2-3 lbs): 60-90 minutes
- Bone-in turkey breast (3-4 lbs): 90-120 minutes
- Bone-in stuffed turkey breast (5-7 lbs): 120-150 minutes
These time estimates simply provide rough guidelines. Relying solely on cook times often leads to over or undercooking. The very best way to test doneness is by using a meat thermometer to check the internal temp. But the time ranges above give you a good idea of what to expect.
Generally plan for approximately 15-20 minutes per pound when roasting turkey breast at 350°F. But always go by temperature over time.
Let It Rest
Once the turkey breast reaches 160°F, remove it from the oven immediately and let it rest, loosely tented with foil, for 15-30 minutes. The temperature will continue rising around 5-10°F during the resting period due to carryover cooking.
This resting time allows the juices to redistribute evenly throughout the meat. Skipping the resting step causes the turkey to spill juices and become dry when you cut into it.
If you want the juiciest possible turkey breast with the ideal finished internal temp, allow it to rest until the thermometer reads 165°F before slicing and serving.
Turkey Breast Roasting Tips
Here are some additional helpful tips for roasting turkey breasts to tender, juicy perfection:
- Season generously under the skin for added flavor that really permeates into the meat
- Use a rack inside a roasting pan for proper air circulation all around
- Cook skin side up on the rack to get the crispiest skin
- Avoid basting liquid over the turkey to prevent drops in temp
- Brine the turkey breast before roasting for extra moisture and flavor
Is It Done Yet?
How can you reliably test turkey breast doneness besides just going by temperature? Here are a few ways to check if your turkey breast is cooked through:
- Insert a meat thermometer into the thickest area and verify it reaches 165°F
- Use the touch test by pressing on the breast – it should feel firm throughout
- Prick the breast with a fork – the juices should run clear with no traces of pink
- Cut into the breast and ensure the meat’s color is white throughout with no pink in sight
The most foolproof doneness test is the thermometer. But the other methods can provide reassuring clues that your turkey breast is ready to eat.
Time To Feast!
Once you have confirmed your turkey breast is fully cooked to a safe internal temp of 165°F, it’s finally time to carve and serve! Be sure to let it rest so the juices lock in. Slice carefully against the grain of the meat in thin cuts for tender, melt-in-your-mouth texture.
Cooking turkey breast properly to the ideal internal temperature results in incredibly moist, delicious meat everyone at the table will love. Now that you know the right oven setup, thermometer temps and resting guidelines, you can confidently roast turkey breasts to juicy perfection every time.
Straight to the Point
For taking the temperature of your turkey, you need a thermometer. The very best is the ThermoWorks Thermapen ONE. Its lightning-fast, super responsive, and has an automatic backlight for taking the temperature of turkey in cavernous ovens.
Want to guarantee that your turkey will be tender and juicy? Throw out the timing charts and forget about cooking “until the juices run clear.” Just use a thermometer. Its the only way to guarantee perfectly cooked meat—provided that you know where to check the turkeys temperature and know what that temperature should be. For the best results, you want to check the turkeys temperature in three locations: the deepest part of the breast, the joint between the thigh and the body, and the joint between the drumstick and the thigh.
The video below will show you exactly how to do that. 2:32
The Right Way to Take the Temperature of Your Turkey
The government recommends cooking turkey breast to 165°F (74°C). I prefer my turkey breast at 150°F (66°F), at which point it is far, far juicier (especially if you dry brine it!). But is it safe?
Well, heres the thing: Industry standards for food safety are primarily designed to be simple to understand, usually at the expense of accuracy. The rules are set up in a way that any cook can follow then, no matter their skill level, and so that theyre easily enforceable by health agencies. But for single-celled organisms, bacteria are surprisingly complex, and despite what any ServSafe chart might have you believe, they refuse to be categorized into a step function. The upshot is that food safety is a function of both temperature and time.
What the USDA is really looking for is a 7.0 log10 relative reduction in bacteria. That is, a reduction that ensures that out of every 10,000,000 bacteria living on that turkey to start, only one will survive.
Take a look at this simplified chart I drew using data from a USDA guide.
| Pasteurization Time for Poultry with 5% Fat Content (7-log10 lethality) | |
|---|---|
| Temperature | Time |
| 136°F (58°C) | 65.3 minutes |
| 140°F (60°C) | 29 minutes |
| 145°F (63°C) | 10.8 minutes |
| 150°F (66°C) | 3.7 minutes |
| 155°F (68°C) | 1.2 minutes |
| 160°F (71°C) | 26.1 seconds |
| 165°F (74°C) | Instant |
According to the USDAs own data, as long as your turkey spends at least 3.7 minutes at or above 150°F (66°C), it’s safe to eat. In other words, by the time its done resting (you do let your turkey rest before carving, right?), you should be good to go.
What temperature does a cooked turkey breast need to be?
FAQ
Is turkey done at 165 or 180?
- The USDA recommends cooking turkey to 165°F to destroy harmful bacteria like salmonella.
- You can remove the turkey from the oven when it reaches 160°F because the temperature will rise as it rests.
- Turkey can remain pink even after cooking to a safe minimum internal temperature of 165°F.
- Smoked turkey is always pink, and is thus safe to eat once it reaches 165°F.
What temperature is a turkey breast done?
- Use a food thermometer to check the internal temperature in the thickest section of the breast.
- You can also check the temperature in the innermost part of the thigh and the innermost part of the wing.
Is turkey breast ok at 155?
A meat thermometer inserted into the thickest part of the breast and thigh will determine doneness. When it reaches a USDA-recommended internal temperature of 165°F, it’s done. You can remove the turkey from the oven at 155°F and let the temperature rise as it rests.
What temperature to take turkey out to rest?
Keep in mind that during the resting period, the turkey will keep cooking, and the internal temperature will rise by 5 to 10 degrees. Pull it out as soon as the temperature hits 165, or even a little lower. The amount of resting time depends on the size of the bird, but at least 20 minutes is needed.