Turkey breast is done when the thickest part reaches 165°F (74°C); timing just tells you when to start checking.

Oven roasting times

Approximate times (un-stuffed, thawed turkey breast):

• Bone-in at 325–350°F (163–177°C): about 12–20 minutes per pound, so 3–5 lb takes roughly 1½–3 hours.

• Bone-in at 375°F (191°C): about 18–20 minutes per pound.

• Boneless at 375°F (191°C): about 25–30 minutes per pound (for example, 2 lb = 50–60 minutes, 3 lb = 75–90 minutes).

Start checking with an instant-read thermometer about 15 minutes before the earliest estimated time.

Other methods

• Slow cooker: 3–8 lb breast, about 5–6 hours on LOW or 2–3 hours on HIGH, until 165°F in the center.

• General rule: always rest the turkey breast 10–20 minutes after cooking so juices redistribute and the internal temperature finishes rising to 165°F.