What Temperature to Bake a Turkey Breast for Perfectly Cooked Meat
As Thanksgiving approaches, many home cooks take on the task of roasting a whole turkey. While delicious, cooking an entire bird can be intimidating. For a smaller feast, baking just a turkey breast is a great alternative that delivers on flavor without the fuss. But to get the best results, you need to bake your turkey breast at the ideal temperature.
Through research and testing, I’ve determined the optimal oven temperature for roasting turkey breast is 350°F to 375°F This gives you tender, juicy meat encased in crispy, golden brown skin. Here’s what you need to know about getting the temperature just right
Why Temperature Matters
Temperature is crucial when cooking turkey breast in the oven. Set the oven too low and the meat will be undercooked and unsafe to eat. Crank it up too high and the turkey will dry out.
The perfect finished temperature for baked turkey breast is 160-165°F. This ensures the meat is cooked through fully but remains incredibly moist and tender. Achieving this ideal internal temp requires properly preheating your oven and monitoring the temperature.
Preheating the Oven
You’ll want to preheat your oven to 350-375°F before placing the turkey breast inside. Preheating gives the oven time to reach the target temperature so the turkey cooks evenly.
Many recipes suggest roasting turkey breast at 325°F, but I find 350-375°F crisps up the skin better without overcooking the meat when tested multiple times.
Be sure to allow at least 15-20 minutes for your oven to fully preheat. Opening the door frequently to check on the turkey can cause the temperature to drop.
Using a Meat Thermometer
A good meat thermometer takes the uncertainty out of roasting turkey breast. It’s the only way to guarantee the turkey reaches a safe internal temperature without overbaking.
For accurate results, insert the thermometer into the thickest part of the breast, avoiding the bones. Make sure the probe is inserted deep into the meat.
Food safety standards recommend turkey breast reaches 165°F at the center. For juiciest results based on my testing, cook until 160°F then allow the temperature to coast up 5-10 degrees during resting time.
Monitor the temperature periodically while roasting until the minimum safe temp of 165°F is achieved. Total cook time depends on the size of your turkey breast.
Turkey Breast Roast Times
Cook times for turkey breast can vary quite a bit based on the size, bone-in vs. boneless, and if it’s stuffed. Here are some general guidelines:
- 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
Rely on your thermometer over cook times for doneness. But these estimates give you a starting point. Plan for about 15-20 minutes per pound at 350°F, adjusted based on temp not time.
Resting & Carryover Cooking
Once the turkey breast hits 160°F, remove it from the oven and let it rest tented loosely with foil for 15-30 minutes. The temperature will continue increasing around 5-10 degrees during this time through carryover cooking.
Resting allows the juices to redistribute through the meat, ensuring tender, succulent turkey. Skipping this step causes the turkey to spill juices and dry out when carved.
For the ideal finished temp, let the breast rest until 165°F before slicing to serve.
Additional Turkey Roasting Tips
Here are some extra pointers for roasting the perfect turkey breast:
- Season under the skin for added flavor infusion
- Use a rack in a roasting pan for air circulation
- Cook skin-side up for crispiest skin
- Avoid basting to prevent temperature drops
- Brine turkey breast beforehand for added moisture and flavor
When roasted between 350-375°F and monitored carefully with a thermometer, you’ll get ideal results each time. Trust the thermometer, not the clock, for perfect doneness.
Now that you know the best oven temperature range and technique, try out some tasty turkey breast recipes like:
- Easy Roasted Turkey Breast with Herb Butter
- Simple Oven Baked Turkey Breast with Dry Rub
Both utilize the ideal time and temperature guidelines provided to deliver flawless turkey breast every time. Roast up one for your next special meal!
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.
Simple Oven Roasted Turkey Breast
FAQ
Is it better to cook a turkey breast at 325 or 350?
- Juicy results: The lower heat allows for slower cooking, which helps retain moisture in the turkey breast.
- Less risk of burning: With a lower temperature, the skin is less likely to burn before the meat reaches a safe internal temperature.
- Consistent cooking: A lower temperature ensures the turkey breast cooks evenly throughout.
What temperature do you cook turkey breast?
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Temperature range:While 165°F is the recommended internal temperature, some cooks may aim slightly lower (around 160°F) and let the turkey rest to reach the safe internal temperature.
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Cooking method:Most people cook turkey breast at a moderate temperature like 350°F to ensure even cooking and prevent over-drying.
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Check with a thermometer:Always use a meat thermometer to accurately check the internal temperature of the thickest part of the breast.
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Resting time:After cooking, let the turkey breast rest for a few minutes before carving to allow juices to redistribute.
Do you bake turkey breast 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
How long do you cook a 3 lb butterball turkey breast?
- Preheat the oven to 350°F for a conventional oven
- Preheat the oven to 325°F for a convection oven
How long does it take to cook a turkey breast?
A: A turkey breast will take approximately 2-3 hours to cook at 350 degrees Fahrenheit. The cooking time will vary depending on the size of the turkey breast. Q: What is the best way to check if a turkey breast is done cooking?
What temperature should a turkey breast be cooked at?
Many turkey breast recipes call for roasting at 325°F, but a slightly higher oven temp helps crisp the skin better without overcooking the meat. Make sure you give your oven at least 15-20 minutes to fully preheat. Opening the door often to check on the turkey will lower the oven temp. A meat thermometer is essential for perfect turkey breast.
How do you cook a turkey breast in the oven?
Season the breast all over with salt and pepper (with some under the skin, if desired). Rub the seasonings into the skin. If you’re cooking a half-breast, pull the skin to cover the meat as much as possible. Lower the oven to 350°F and roast the turkey for 1 hour. Place the turkey in the oven and immediately reduce the heat to 350°F.
How do you cook a boneless turkey breast?
Measure the temperature in the center of the thickest part of the breast. Actual cooking time will depend on the size of your turkey breast. Boneless turkey breasts will cook faster. Use a meat thermometer for accuracy. Remove from the oven and cover loosely with aluminum foil.
What temperature should a Turkey be in the oven?
Hold the thermometer still until the numbers stop increasing. If it is not ready, return it to the oven. According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests.
Do you need a meat thermometer to cook a turkey breast?
A meat thermometer is essential for perfect turkey breast. It takes the guesswork out and ensures the turkey is fully cooked without overbaking. The best way to use a meat thermometer is to insert it into the thickest part of the breast, avoiding bones. Make sure it’s inserted deep into the meat for an accurate reading.