How to Cook a Juicy and Tender 6 lb Turkey Breast

Are you tired of serving dry turkey breasts? Fortunately, it can be avoided and we are here to show you how.

Turkey breast meat is thick yet super lean (minimal fat). Due to the thickness, turkey breasts typically need about two hours to cook all the way through. If you cooked fatty meat for that long, the fat would melt during the cooking process, lubricate the muscle fibers, and keep the meat juicy. Since the typical turkey breast contains little fat, it can dry out during long cooks.

You can avoid serving dry turkey breasts by wet or dry brining before cooking, but that won’t be feasible if you don’t have the time or fridge space to brine a turkey breast. If brining is not an option, consider cooking your turkey breasts in a slow cooker.

NOTE: We highly recommend using a meat thermometer to ensure doneness as every slow cooker cooks differently. Internal temperature needs to be 165°F in both the thickest part of the breast (without touching the bone) and in the thighs to ensure doneness and food safety.

Cooking a perfect 6 lb turkey breast may seem intimidating, but it doesn’t have to be with these simple tips and techniques! A juicy, flavorful turkey breast makes for an impressive centerpiece without the hassle of roasting a whole bird. Follow this easy guide for foolproof results every time.

Benefits of Cooking a Turkey Breast

There are a few clear advantages to preparing just the breast over a whole turkey:

Shorter cooking time – A 6 lb breast roasts in only 1-2 hours compared to 4+ hours for a whole turkey
Easier to carve – With no legs or wings, carving is much simpler
More white meat – The breast yields plenty of lean mild meat without any dark meat
More flexibility – Roast turkey wings or legs separately if desired

The shortened cook time means you can still get juicy, tender meat without overcooking. Plus, you can use the oven space to cook multiple sides at once.

Selecting and Preparing the Turkey Breast

Choose a high quality, fresh or frozen turkey breast between 5-7 lbs. Opt for a breast with the skin still on and bone still in for maximum moisture and flavor.

Plan ahead and thaw the breast 1-3 days in advance if frozen. Keep thawed breast chilled in the refrigerator until ready to cook.

Remove the turkey from the fridge and allow it to come to room temperature for 30 minutes before roasting. Pat the skin dry thoroughly with paper towels.

Seasoning the Breast

For the best flavor, rub the turkey all over with olive oil or melted butter This helps the skin get deliciously crispy.

Generously season the breast on all sides with salt and pepper. Sprinkle on some fresh thyme, rosemary, sage or other herbs if desired.

Gently loosen the skin from the meat and rub the seasoning directly onto the meat for better coverage.

Roasting at High Heat

Preheat your oven to 450°F. Place the seasoned breast on a rack in a roasting pan.

Roast at 450°F for 60-90 minutes, until the internal temperature in the thickest part of the breast registers 160°F on a meat thermometer.

Baste the turkey with the pan juices every 15 minutes to keep the meat moist and promote even browning

If the skin starts browning too quickly, loosely tent foil over the breast.

Letting the Turkey Rest

Once the turkey reaches 160°F, remove it from the oven. The temperature will continue rising to 165°F as it rests.

Let the turkey breast rest for 15-20 minutes tented loosely with foil before carving. This allows the juices to reabsorb for tender, juicy meat.

Carving the Turkey Breast

Place the roasted breast on a cutting board and carefully slice into it. Carve across the grain of the meat in thin, even slices.

Arrange the sliced turkey on a platter with the crispy skin on top. Pour any accumulated juices over the meat.

Making Turkey Gravy

Make gravy while the turkey rests! Whisk together turkey drippings, chicken or turkey stock, a flour slurry, and seasonings until smooth and thickened.

Serving and Storing Leftovers

Serve the turkey breast warm with classic Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce.

Leftovers will keep refrigerated for up to 4 days. Enjoy turkey sandwiches, salads, casseroles, and soups with the extra meat!

Troubleshooting Common Roasting Problems

Follow these tips for the best results when cooking your turkey breast:

Problem: Turkey breast is dry and stringy
Solution: Don’t overcook. Use a meat thermometer and stop at 160°F. Let carryover cooking finish.

Problem: Skin is pale and limp
Solution: Crank up the oven heat. Roast at 450°F to crisp the skin.

Problem: Skin is burning
Solution: Lower oven temp or tent foil over breast if browning too fast.

Problem: Turkey breast is underdone
Solution: Cook to a higher internal temp. Thick parts should reach 160-165°F.

Problem: Breast is unevenly cooked
Solution: Allow turkey to rest before carving so juices redistribute.

Tips for the Best Juicy Turkey Breast

Follow these simple tips for a flavorful, moist turkey breast every time you roast one:

Brine or salt the breast 1-2 days before roasting
Roast at a high temperature – 425-450°F
Baste the breast frequently while roasting
Cook to an internal temperature of 160-165°F
Let the breast rest for 15-20 minutes before carving
Carve across the grain for tender slices

With this easy method, you can enjoy a picture-perfect turkey breast on your holiday table without much fuss. Impress your guests with your roasting skills!

Oven Roasted Turkey Breast Recipe

This oven roasted turkey breast recipe uses a bone-in turkey breast for maximum moisture and flavor. It’s rubbed with a simple blend of garlic, herbs and spices then roasted in the oven at 325°F.

Ingredients:

1 bone-in, skin-on turkey breast (about 6 lbs)
2 tbsp olive oil or melted butter
Kosher salt and freshly ground black pepper
Fresh herbs like rosemary, thyme, sage (optional)

Instructions:

Rinse turkey breast, remove giblets, pat dry.
Rub turkey all over with oil/butter and generously season with salt, pepper and herbs.
Gently loosen skin and rub seasoning directly onto meat.
Place seasoned breast on rack in roasting pan.
Roast at 325°F until internal temperature reaches 165°F, about 2 hours 15 minutes.
Let rest 30 minutes before slicing and serving.

This simple oven roasted turkey breast delivers juicy, flavorful white meat every time. The bone-in breast with crispy seasoned skin makes an impressive holiday centerpiece.

FAQs About Cooking a 6 lb Turkey Breast

How long do you cook a 6 lb turkey breast?

At 325°F, cook for around 2 hours 15 minutes until the internal temperature reaches 165°F. Cook time varies based on thickness.

What temperature should I cook a 6 lb turkey breast?

Cook at 325°F most of the time, then increase to 425°F at the end if you want crisper skin. Cook to an internal temp of 160-165°F.

How long does it take to cook a stuffed 6 lb turkey breast?

Allow 15-30 minutes additional time if stuffing the breast cavity. Cook until internal temp reaches 165°F.

Should I brine a 6 lb turkey breast?

Yes, brining keeps the meat extra juicy and seasoned. Soak turkey in a saltwater brine 12-24 hours before roasting.

Can you cook a frozen 6 lb turkey breast?

Yes, but thaw first for optimal results. Thaw turkey breast in the fridge 1-3 days before cooking.

What’s the best way to cook a 6 lb turkey breast for maximum juiciness?

Roast at high heat to start, baste frequently, cook to proper internal temp, and let rest before carving. Avoid overcooking.

With the right techniques, cooking a moist and delicious 6 lb turkey breast is easy. Follow these tips for the perfect holiday centerpiece!

how to cook a 6 lb turkey breast

Instant Pot® or Electric Pressure Cooker

Unlike a slow cooker, instant pots and electric pressure cookers, cook food quickly. Since these fast cookers lock in steam and cook food quickly, you can use them to make flavorful and moist turkey breasts. An Instant Pot® also has a slow cooker setting for cooking turkey breasts with low heat.

Learn more about how to cook turkey breast in an Instant Pot® or electric pressure cooker here.

Benefits of Using a Slow Cooker

Cooking turkey breasts in an oven or grill may be popular, but it can be tedious and unforgiving. You have to keep checking the turkey’s internal temperature with a meat thermometer. If you accidentally cook it for a few extra minutes, the turkey could burn or get dry.

On the other hand, cooking a turkey breast in a slow cooker is very forgiving. Even if the turkey spends an extra hour in the crockpot, the low cooking temperature will help ensure that it doesn’t burn or get dry. Here are more benefits of opting for slow cooker turkey breast:

Flavorful, tender, and juicy turkey breasts every time
Minimal prep time – no need to brine
Hassle-free cooking process – no need to check on it for hours
Easy to clean up afterward

Lastly, using a slow cooker gives you highly concentrated turkey broth, which you can use to create an excellent gravy.

Before delving into how to cook bone-in turkey breasts in a crockpot, let’s settle the argument of crockpots vs. slow cookers.