When it comes to cooking turkey breast, one of the most common questions is whether to roast it at 325°F or 350°F. The short answer is that either temperature will work, but there are some differences to consider when deciding between 325 vs. 350 for cooking turkey breast.
325°F for Slower Roasting
Cooking turkey breast at the lower 325°F temperature will result in a slower roast. At 325°F, expect the turkey breast to take around 90 minutes to reach an internal temperature of 165°F, which is the recommended safe minimum temperature for poultry. The benefit of slow roasting at 325°F is that you’ll get steadily even cooking throughout the meat. The turkey breast will have time for the heat to penetrate deep into the thick muscle, ensuring it cooks through without drying out the exterior. Slow roasting gives you a larger window of time to pull the turkey out right when it hits the target temp. If you want a really tender, fall-apart turkey breast, then the slower 325°F roast is your best bet.
Pros of 325°F Turkey Breast
- Cooks evenly throughout
- Less likely to dry out the meat
- Larger margin of error for pulling out at right temp
- More tender, fall-apart texture
Cons of 325°F Turkey Breast
- Takes longer (around 90 minutes)
- Skin may not get as crispy
350°F for Faster Roasting
Cooking turkey breast at 350°F will significantly speed up the cooking time. At 350°F, the turkey breast will roast in approximately 60-75 minutes. This faster cooking gives the outside of the turkey breast less time to dry out. And a higher temp helps render more fat from the skin, crisping it up nicely. However, quick cooking at 350°F runs a higher risk of drying out the lean turkey breast meat if overcooked. And there is less wiggle room to pull the turkey out right when the center hits 165°F. You’ll need to monitor it more closely and tent it with foil if the skin starts to overbrown before the inside is done.
Pros of 350°F Turkey Breast
- Cooks faster (60-75 minutes)
- Crispier skin
Cons of 350°F Turkey Breast
- Narrower window of time before overcooking
- Potentially drier meat
- Less evenly cooked
How Long to Cook a Turkey Breast
The exact roasting time needed for turkey breast depends on a few factors:
| Turkey Breast Size | Cook Time at 325°F | Cook Time at 350°F |
|---|---|---|
| 2 pounds | 60-75 minutes | 45-60 minutes |
| 3 pounds | 75-90 minutes | 60-75 minutes |
| 4 pounds | 90-105 minutes | 75-90 minutes |
| 5 pounds | 105-120 minutes | 90-105 minutes |
As you can see from the table, the cook time can vary significantly depending on the size of the turkey breast and the target roasting temperature. The times given are approximate ranges, but always rely on a meat thermometer to gauge doneness rather than time alone.
Factors Affecting Turkey Breast Cook Time
- Weight – A larger turkey breast will naturally take longer to cook than a smaller one.
- Shape – A turkey breast that is thick and rounded will take longer than one that is thinner and more uniform in shape.
- Bone-in or Boneless – A bone-in turkey breast will cook slightly slower than a boneless turkey breast. The bones help retain moisture and insulate the meat.
- Brined vs. Unbrined – Brining the turkey makes the meat more moist and tender, but can extend the cook time slightly.
- Cooking method – Roasting in the oven will be slower than grilling or smoking at the same temperature.
How to Tell When Turkey Breast is Done
Using an instant-read thermometer is the most reliable way to tell when your turkey breast is fully cooked. For optimal safety and texture, the USDA recommends cooking turkey to an internal temperature of 165°F. At this temp, the meat will be completely cooked through while still remaining moist and juicy. The color of the turkey meat will be an even white-pink shade all over with no traces of pink or red.
To check the temperature, insert the thermometer probe into the thickest part of the breast, taking care not to hit bone. Let the thermometer rest for 15 seconds to get an accurate reading. Double check by taking the temperature in a few different spots.
In addition to temperature, you can do a visual inspection of the turkey breast. Look for the meat to turn opaque and white throughout, with juices running clear (not pink or red). The skin will be lightly browned and crispy when fully cooked.
If roasting a whole turkey, also check that the thigh meat reaches 165°F since thighs often take longer than the breast. Allow the turkey to rest for 15-20 minutes before carving to let the juices redistribute.
Tips for Roasting Turkey Breast
Follow these tips for juicy, flavorful oven-roasted turkey breast:
- Thaw frozen turkey breast at least 1-2 days in the fridge before roasting.
- Leave the skin on during cooking for added moisture and flavor.
- Brine the turkey breast in a saltwater solution for extra juicy meat.
- Pat the skin dry before roasting to help it get crispy.
- Rub the skin with oil or butter and seasonings of your choice.
- Place turkey breast on a rack in a roasting pan to allow air circulation.
- Roast at 325-350°F, tenting with foil if skin overbrowns.
- Let rest for 15-20 minutes before slicing for juicier meat.
- Slice against the grain for more tender texture.
- Save the bones for making turkey broth!
What if My Turkey Breast is Undercooked?
If you cut into the turkey and find that it is still pink or not up to temp, don’t panic. Simply pop it back into the oven and continue roasting until the thickest part of breast reaches 165°F internally. Depending on how undercooked it is, this may take anywhere from 5-15 extra minutes. You may need to tent foil over the turkey if the skin is getting too browned while finishing the cooking. The turkey breast is safe to eat once it hits 165°F all over.
What if My Turkey Breast is Overcooked?
A turkey breast that is cooked past 165°F runs the risk of drying out. Unfortunately, there’s no way to reverse overcooking at this point. But you can still salvage the meat by slicing thinly against the grain and serving with gravy or sauce. The juices will help moisten any dry spots. Leftover turkey breast also shines when used in casseroles, sandwiches, soups and other recipes where any dryness won’t be as noticeable.
Next time, try pulling the turkey out of the oven about 5°F before it hits 165°F. The temperature will continue rising as it rests, allowing you to hit the target without overshooting.
Conclusion
While both 325°F and 350°F ovens will roast turkey breast nicely, the lower 325°F temperature provides the most foolproof method. The slower cooking time helps ensure the breast stays tender and moist all the way through to the center with less risk of drying out. Aim for about 90 minutes in a 325°F oven for a 3-4 lb turkey breast. And let the turkey rest before slicing for the best results. Whether you prefer a low and slow 325°F roast or quicker cooking at 350°F, use a meat thermometer to guarantee safe doneness. Cooked to 165°F and properly rested, your turkey breast will be juicy, flavorful perfection.