Boneless Turkey Breast- How Long to Cook? | Time & Temp

Cook Time For A Skinless Turkey Breast (Oven Guide)

Match oven heat, weight, and a dependable thermometer. Most 2–8 pound pieces take 20–30 minutes per pound at 325°F. Safety and juiciness still hinge on a 165°F center. Rest briefly so juices settle.

Why times vary: weight, start temp, shape, brining, netting, oven accuracy, and rack height. Cold meat needs more minutes. A flatter shape cooks quicker. Pre-brined pieces brown sooner, so judge by temperature.

Calibrate your food thermometer each season. For extra color, finish the last 10 minutes at 400°F.

Safety First: Temperature Beats The Clock

The target is 165°F in the thickest center. That applies to oven, air fryer, and grill. Rest under loose foil for 10–15 minutes before slicing.

Minimum internal temperatures and rest advice are published by FoodSafety.gov. For oven guidance, the roasting time chart sets 325°F as the baseline and lists 1½–2¼ hours for 4–6 lb breasts, and 2¼–3¼ hours for 6–8 lb breasts.

Set Up The Roast

Prep For Even Cooking

Pat dry and leave a thin sheen of oil or butter so seasoning sticks. If the roast is netted, keep the net on; it holds shape. Salt at least 45 minutes ahead or dry brine overnight for deeper seasoning. Tuck thinner edges under to even the thickness.

Rack, Pan, And Placement

Use a small rack or two halved onions under the meat to lift it. A shallow pan promotes airflow. Place the probe from the side into the thickest center. Position the pan on the lower-middle rack for even heat all around.

The Roasting Steps

1. Heat oven to 325°F.
2. Set the seasoned meat on the rack, skin side up if present.
3. Roast until the reading shows 160–163°F; resting carries it to 165°F.
4. Start checking early: 45 minutes for 2–3 lb; 75 minutes for 4–5 lb; 100 minutes for 6–7 lb.
5. Let it rest 10–15 minutes before slicing across the grain.

Weight-To-Time Planner (Boneless)

Use this as a planning guide, not a guarantee. Ovens run hot or cool, and shapes differ. Always verify with a thermometer at the end, then adjust next time for your kitchen.

When To Use Different Oven Temps

Low And Gentle (300°F)

Good for lean, small pieces or when you want forgiving timing. You’ll trade crisp skin for tenderness. Finish hot for color if you care about browning.

Classic And Balanced (325°F)

This setting tracks with national guidance and keeps juices in check without racing past target temp. It’s the best default when you’re unsure.

Hotter And Faster (350°F)

Helpful when the roast is large but dinner needs to land sooner. Shield edges with foil if browning gets ahead of schedule, and start temp checks earlier.

Air Fryer, Grill, And Sous Vide Notes

Air Fryer

Set to 325–350°F. Pieces under 3 pounds are often ready in 45–70 minutes. Flip halfway and check the center.

Grill

Set up two-zone heat near 350°F. Keep the meat on the cooler side, then sear briefly for color. Lid closed as much as possible, and finish at 165°F.

Sous Vide + Sear

Pouch at 150–155°F for 2–3 hours, then sear for color. If you cook lower than 165°F, hold long enough for pasteurization and serve right away.

Troubleshooting Dryness

If It’s Dry Now

Slice across the grain and moisten with warm stock or butter plus pan juices. A 3-minute pan sauce with shallot and broth helps a lot.

Prevent Dry Meat Next Time

• Salt ahead and rest uncovered in the fridge 4–24 hours.
• Roast on a rack so hot air circulates.
• Pull at 160–163°F and rest to 165°F.
• Double-check with an instant-read before carving.

Flavor Boosters That Don’t Change Time Much

Dry Brine

Use ¾–1 teaspoon kosher salt per pound. Add pepper, garlic, and lemon zest. Chill uncovered for crisper edges.

Compound Butter Or Oil

Mix butter with herbs, zest, and a pinch of paprika. Rub over the surface and under any skin. Fat promotes color but doesn’t change your endpoint.

Aromatics And Pan Liquids

Onion, celery, carrot, and a cup of broth protect drippings and turn into easy gravy while the roast rests.

Food Safety Musts

Set the oven to at least 325°F. Keep raw juices away from ready foods. Wash hands and boards. The endpoint is 165°F in the thickest center.

For deeper detail on safe temps and handling, see the USDA’s safe temperature chart and the CDC’s holiday turkey page.

About Pop-Up Indicators

Those little buttons can misfire or lag. Use them only as a rough cue and verify with a real thermometer. It takes seconds and saves a whole roast.

Thermometer Placement And Doneness Checks

Slide the probe sideways into the center so the tip sits in the coolest spot. If you insert from the top, you can miss the center and read high. Take two readings in different places. If one area lags by more than 5°F, give it a few extra minutes and check again.

If you use a leave-in probe, set the alarm for 160°F to give yourself time to open the door, verify with an instant-read, and decide whether to tent. Keep the tip off the pan and avoid bone fragments or the number will jump and mislead you.

Convection And Small Ovens

Convection moves hot air over the surface and usually trims 15–20 percent off the clock. You can lower the set temp by 25°F or keep the same setting and start checks earlier. Shallow pans help in cramped ovens where sides block airflow. If the top browns fast near the fan, rotate the pan and patch the hot corner with foil.

Seasoning Ideas And Serving Pairings

Lemon-garlic and rosemary is classic. Maple and mustard favor a slightly hotter finish for caramelization. For a smoky edge indoors, add a touch of smoked paprika or a spoon of liquid from a jar of chipotles. Serve with crisp greens and a tangy vinaigrette, or tuck warm slices into sandwiches with cranberry relish and sharp cheddar.

Thawing And Start Temperatures

Cold centers stretch the clock. Fridge thaw one day per 4–5 pounds. For quicker results, use cold-water thawing with 30-minute changes. Rest the raw meat at room temp 20–30 minutes while the oven heats.

Skip warm-water shortcuts. Fridge or cold-water thawing keeps timing predictable. Once thawed, cook within two days. Blot brined meat dry so browning starts on time.

Preseasoned And Netted Roasts

Many market roasts come brined and netted. Keep the net on so the piece stays compact. Rotate the pan if one side browns faster. Brined meat browns early, so trust the probe.

If the label lists sugar, start checks earlier. Tent with foil if color sets before the center is ready. Snip and remove the net after resting.

Foil Tenting, Basting, And Resting

Basting smells great but cools the surface. Use a rack and keep the door closed. Patch dark spots with foil. A loose tent during the last 20–30 minutes protects moisture.

Resting helps texture. Pull at 160–163°F, tent loosely, and wait 10–15 minutes. For longer holds, keep the oven at 180–200°F with a loose cover.

Slicing And Yield

Slice across the grain. Plan 6–8 ounces cooked meat per person for a main dish. Save drippings for sauce.

Quick Gravy Shortcut

While it rests, set the pan over medium heat. Stir in a tablespoon of flour, cook a minute, then whisk in warm broth. Simmer to thicken. Brighten with lemon or wine.

Leftovers, Storage, And Reheating

Chill slices within two hours. Cool in shallow containers. Eat within 3–4 days in the fridge, or freeze for two to three months.

Reheat gently: 275–300°F in a covered dish with a splash of broth, or steam briefly. Stop once slices are hot; repeated heating dries lean meat fast.

Bring It All Together

Set 325°F as your baseline, use minutes-per-pound for planning, and let the thermometer make the final call at 165°F. Want clear thawing steps? Try our safe thawing techniques.