Its Thanksgiving day, youre staring at the oven, and wondering what temperature to cook the turkey. Is it better to cook it at 325 degrees or 350 degrees? The Internet has all different answers but how do you know which is the right number? Roast the bird at too high a temp and it might emerge burned and drier than Aunt Barbs stuffing. But if the oven temp is too low, you risk having flabby skin and raw poultry. Either culinary calamity would have Gordon Ramsay yelling at you into Black Friday.
Even if your guests arent shouty star chefs, you still dont want to disappoint them with a subpar turkey. Its the main character for the holiday feast and you cant afford to muck it up. Some sources say to start the oven at a high temperature, like 425°F then lower the temp later on. Others have different temps for stuffed, unstuffed and birds of different weights. However, after decades of testing, we found the one Goldilocks temperature for turkey is 375℉. It’s not too hot, not too cold and cooks quickly enough to ensure that a bird is juuust right by dinnertime. If youre wondering what temperature to cook a stuffed turkey, its the same number: 375℉. What temperature do you cook a 16-pound turkey? 375℉. How about one thats 20 pounds? Take a guess. If you said 375℉, bingo!
To make your life easier (on a day when so much is going on), the Good Housekeeping Test Kitchen experts assembled a handy chart that tells you how long to cook a turkey per pound for all different weights. We also have timings for cooking the bird stuffed vs. unstuffed as well as for turkey breast. If your turkey is still frozen on Thanksgiving day, we have a solution for that common dilemma, too.
There are a few other pre-roasting preparations to factor into your timing: thawing your bird if its frozen and seasoning your turkey with a flavor-boosting dry brine. Before you put that main course in the oven, make sure your kitchen is equipped with the right tools. While a timer is helpful to keep track of the hours, the real hero for roasting is a great meat thermometer, which will register the internal temperature for perfect results every time. Studies have shown that you cant rely on the pop-up timer that comes with some turkeys — they sometimes pop before the meat inside reaches a safe temperature for consumption!
The one and only answer you need is 375°F. Below are cooking times for an unstuffed turkey by pre-stuffed weight at this temperature:
As Thanksgiving and the winter holidays approach, many home cooks wonder how long to bake a turkey breast at 375°F. This temperature provides the ideal balance between thoroughly cooking the breast while still yielding a moist, juicy interior. Read on for tips on optimal roast times so your turkey breast turns out tender and delicious.
Factors That Impact Turkey Breast Bake Time
Several key factors affect the total cooking time needed when baking a whole turkey breast in the oven
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Weight – A smaller 2-3 lb breast may only need 1 – 15 hours while a larger 6-8 lb breast requires 225 – 3,5 hours to fully cook,
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Bone-in or Boneless – Boneless turkey breasts often cook faster than bone-in. The bones conduct heat slower.
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Temperature – While 375°F is ideal, a frozen breast may need starting at a lower 325°F. Higher 400°F speeds cook time.
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Stuffing – An unstuffed breast bakes faster than a stuffed one. For safety it’s best to cook stuffing separately.
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Pan Type – Dark metal pans heat up faster while glass baking dishes extend cook time. Oven calibration differences matter too.
Recommended 375°F Turkey Breast Bake Times
Relying just on cook times alone isn’t foolproof. Using an instant-read meat thermometer to check internal temp is best. But these general time ranges will work when baking turkey breast at 375°F:
- 2-3 pounds: 1 – 1 1/2 hours
- 4-6 pounds: 1 1⁄2 – 2 1⁄2 hours
- 6-8 pounds: 2 1/4 – 3 1/2 hours
- 8-12 pounds: 2 3⁄4 – 5 hours
- 12-14 pounds: 4-6 hours
Boneless breasts will be on the shorter end of those time ranges. Let the breast rest at least 15 minutes before slicing to allow juices to redistribute.
Tips for Roasting Juicy, Flavorful Turkey Breast
Follow these helpful tips to end up with a moist, delicious roast turkey breast at 375°F:
- Thaw frozen breast fully in the fridge 1-2 days before roasting.
- Roast skin-side up after searing skin-side down first. Baste with pan juices.
- Add broth or water to the roasting pan to keep things moist.
- Tent breast with foil at first, then remove later for crispy skin.
- Let rest 15+ minutes before slicing to allow juices to reabsorb.
Checking Temperature for Doneness
Cook turkey breast to an internal temperature of 165°F to safely cook. For tender, juicy meat, remove from oven at 160°F and let the temp rise 5-10 degrees as it rests. Use an instant-read thermometer to monitor doneness and prevent overcooking.
Achieving the Perfect Roast with 375°F Turkey
Roasting a whole turkey breast in a 375°F oven results in flavorful, juicy meat when following proper guidelines. Rely on a meat thermometer over cook times alone. Consider the size of the breast and adjust accordingly. Follow these turkey roasting tips for a picture-perfect holiday bird.
Frequently Asked Questions
Can I use a convection oven when roasting turkey breast?
Yes, a convection oven can be used to roast turkey breast. The fan circulation makes for faster, more even cooking. Monitor temperature closely and reduce time compared to a conventional oven.
Should I brine the turkey breast before baking it?
Brining is highly recommended to keep the breast meat extra moist and infuse it with more flavor. A simple brine of salt, sugar, and aromatics works well. Allow to brine at least 2-12 hours before roasting.
Is it ok to stuff a turkey breast before baking?
Stuffing a turkey breast is not recommended, as it can lead to uneven cooking. The stuffing may not reach a safe temperature. For more flavor, try adding aromatics to the roasting pan instead.
What’s the best way to get crispy turkey breast skin?
Start by drying the skin well and rubbing it with oil or butter. Sear the skin side down first. Roast skin-side up uncovered later on. Baste periodically with pan juices. Broil at end if needed.
Can I bake an already cooked turkey breast?
Yes, fully cooked turkey breast can be baked again to reheat. Slice the breast first, arrange in a baking dish, cover with broth or gravy, and bake at 325°F until warmed through, about 15-20 minutes.
What’s the minimum oven temperature I can use?
The absolute minimum to properly bake turkey breast is 325°F. Any lower may not heat the meat thoroughly enough. 350-375°F is ideal for cooking through while retaining moisture.
How can I tell when the turkey breast is done?
The most reliable doneness indicator is to use an instant-read meat thermometer. Turkey breast is fully cooked at 165°F. For optimal juiciness, remove at 160°F and let carryover cooking bring it to 165°F as it rests.
Can I roast just a turkey breast without the whole bird?
Absolutely! Roasting just a whole bone-in turkey breast or boneless breast is an easy, fuss-free alternative to cooking a whole turkey. Follow the same oven roasting directions.
Roasting turkey breast at 375°F is a surefire way to cook up tender, delicious meat for any occasion from everyday dinners to holiday feasts. Refer to this guide for tips on bake time, temperature, prep, and more to become a turkey roasting pro.
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What temperature to cook a stuffed turkey:
Again, the answer is 375°F. Below are the cooking times for a stuffed turkey by pre-stuffed weight at this temperature:
- Turkey 6 to 8 pounds (breast only): 2 hrs 30 mins–3 hrs 30 mins
- Turkey 8 to 12 pounds: 3 hrs–3 hrs 30 mins
- Turkey 12 to 14 pounds: 3 hrs 30 mins–4 hrs
- Turkey 14 to 18 pounds: 4 hrs–4 hrs 15 mins
- Turkey 18 to 20 pounds: 4 hrs 15 mins–4 hrs 45 mins
- Turkey 20 to 24 pounds: 4 hrs 45 mins–5 hrs 15 mins
What size turkey is best for Thanksgiving?
Bigger isn’t better when it comes to turkey. Buy two smaller birds (or one whole turkey and one turkey breast) if you’re feeding a crowd. A pair of 10-pound birds will cook more evenly and stay juicier than a 20-pound beast (not to mention, theyll be easier to carve!).
