🦃 Bone-In Turkey Breast Cooking Time Calculator
Enter the weight of your bone-in turkey breast to get exact roasting times at any oven temperature.
| Weight (lbs) | Weight (kg) | 325°F / 165°C | 350°F / 175°C | 375°F / 190°C | Approx. Servings |
|---|---|---|---|---|---|
| 2–3 lbs | 0.9–1.4 kg | 1h 30m – 1h 45m | 1h 15m – 1h 30m | 1h 05m – 1h 15m | 3–5 |
| 4–5 lbs | 1.8–2.3 kg | 2h 20m – 2h 50m | 2h 00m – 2h 25m | 1h 40m – 2h 05m | 6–8 |
| 6–7 lbs | 2.7–3.2 kg | 3h 05m – 3h 35m | 2h 35m – 3h 05m | 2h 15m – 2h 40m | 9–11 |
| 8–9 lbs | 3.6–4.1 kg | 3h 50m – 4h 20m | 3h 15m – 3h 45m | 2h 50m – 3h 15m | 12–14 |
| 10–12 lbs | 4.5–5.4 kg | 4h 30m – 5h 00m | 3h 50m – 4h 20m | 3h 20m – 3h 50m | 15–19 |
| Raw Weight | Cooked Yield (55%) | Cooked Yield (60%) | Servings (4 oz each) | Servings (6 oz each) |
|---|---|---|---|---|
| 3 lbs (1.36 kg) | ~1.65 lbs (748g) | ~1.8 lbs (816g) | ~6 | ~4 |
| 5 lbs (2.27 kg) | ~2.75 lbs (1.25 kg) | ~3.0 lbs (1.36 kg) | ~11 | ~7 |
| 7 lbs (3.18 kg) | ~3.85 lbs (1.75 kg) | ~4.2 lbs (1.9 kg) | ~15 | ~10 |
| 9 lbs (4.08 kg) | ~4.95 lbs (2.25 kg) | ~5.4 lbs (2.45 kg) | ~19 | ~13 |
| 12 lbs (5.44 kg) | ~6.6 lbs (3.0 kg) | ~7.2 lbs (3.27 kg) | ~26 | ~17 |
| Fahrenheit | Celsius | Gas Mark | Description | Min/lb (Bone-In) |
|---|---|---|---|---|
| 325°F | 165°C | 3 | Low & Slow — Juiciest result | ~35 min/lb |
| 350°F | 175°C | 4 | Standard — Most common | ~30 min/lb |
| 375°F | 190°C | 5 | Moderate — Crispier skin | ~25 min/lb |
Turkey breast is made up of lean protein, that gives a bit more protein compared to chicken. Preparing it requires less time than whole turkey it is more easily available and also delicious. It goes well with gravy, stuffing and all typical Thanksgiving side foods.
Bone-in Turkey breast results in more tasty and juicy meat. The bone protects the surrounding flesh during the cook, pushing it to warm more slowly and preserve the moisture. Such bone-in breasts usually are bigger and sold as half breast or full, that is two halves tied at the bone.
How to Buy and Cook Turkey Breast
When the mode of whole turkey seems too difficult, bone-in Turkey breast forms a good alternative. The breast meat requires less prep time.
Boneless Turkey breast one can buy fresh or frozen by the pound. Turkey breasts a lot surpass the chicken size, so consider that while you decide how to buy. Plan three-quarters until one pound of bone-in Turkey breast for every person.
A three-pound half breast will suffice for two until four folks. A full six until seven-pound Turkey breast will feed six until eight people. For guests with big appetites, add an extra quarter or half pound of regular Turkey breast just for them makes good sense.
Turkey breast is known for drying out and toughness, because it has only little fat to add taste or moisture. Marinating it really helps. Brining forms another option.
Turkey breast is easy because of its fairly small size. Brining is not required, but it offers more flavor.
Roasting, cook at 325 degrees for around 14 until 15 minutes each pound works well, until the internal temperature reach 165 degrees. Pulling it out a bit before 165 degrees is good, because it will still cook during the rest. Cover with aluminum foil and let it rest at least 15 minutes.
Another method is to preheat the oven to 350 degrees, mix butter at room temperature with garlic, salt, pepper, rosemary, thyme and parsley in a bowl, and spread that on the breast. Spreading butter under the skin helps too keep the Turkey breast nice and moist, making basting optional.
Smoking forms another great mode. Cooking low and slowly on a smoker ensures excellent keeping of moisture. Some reckon, that hickory wood chips are too strong for birds and advise to use apple wood or something gentle instead.
Cooking the parts separate always works better than in one whole, because various parts require different times to cook. Deep frying Turkey breast also is possible andgives tasty results.
Serve roasted Turkey breast with mashed potatoes, homemade rolls, stuffing, cranberry sauce and sweet potato puree. The leftovers form half of the enjoyment.
