A 4- to 6-pound unstuffed turkey breast roasted at 325°F typically takes 1½ to 2¼ hours, and a 6- to 8-pound unstuffed breast takes 2¼ to 3¼ hours, according to the USDA’s Turkey Basics: Safe Cooking chart. Those times are only a guide. The breast is done when a thermometer in the thickest part reaches 165°F.
USDA turkey-breast times at 325°F
| Breast size or step | USDA guidance |
|---|---|
| 4 to 6 pounds, unstuffed | 1½ to 2¼ hours |
| 6 to 8 pounds, unstuffed | 2¼ to 3¼ hours |
| Oven temperature | No lower than 325°F |
| Doneness test | 165°F in the thickest part of the breast |
| Rest | About 20 minutes before carving, for quality |
This chart is for a bone-in turkey breast roasted in the oven, not a whole bird. For a whole turkey, use the cook-time-by-weight chart instead. A boneless breast or turkey roast often cooks faster than a bone-in breast of the same weight, so start checking early. Do not rely on pop-up timers alone.
How to roast it safely
Thaw the breast in the refrigerator — about 24 hours for every 4 to 5 pounds — or in cold water, 30 minutes per pound, changing the water every 30 minutes. Never thaw it on the counter. Set the oven no lower than 325°F, put the breast on a rack in a small roasting pan, and cook it unstuffed. If you still want stuffing, bake it in a dish until the center is 165°F, as the USDA recommends.
Insert the thermometer sideways into the thickest part of the breast, without touching bone. When it reads 165°F, take the pan out and rest the meat about 20 minutes before you slice. The turkey-breast method and the Thanksgiving guide cover seasoning and sides. Leftover breast meat should be refrigerated within 2 hours and used in 3 to 4 days, or frozen.
Frequently asked questions
How long does a 6-pound turkey breast take to cook?
A 6-pound unstuffed breast sits on the line between the USDA’s 4-to-6-pound window (1½ to 2¼ hours) and the 6-to-8-pound window (2¼ to 3¼ hours) at 325°F. Start checking at 1½ to 2 hours and cook to 165°F.
Should I cook a turkey breast at 350°F or 325°F?
The USDA says to roast turkey at no lower than 325°F. A slightly hotter oven can work, but time will be shorter, so use a thermometer rather than the clock.
Is a boneless turkey breast faster?
Usually yes, because there is no bone mass. Times vary, so begin checking early and stop at 165°F in the thickest part.
Helpful kitchen tools
- TempPro TP19H 1-Second Digital Meat Thermometer — The only reliable doneness test is 165°F in the thickest part of the breast.
- Granite Ware 19-Inch Oval Roaster Set — A roaster and rack that also work for a large bone-in breast.
- OXO Good Grips Oven Thermometer — Confirms the oven is actually at 325°F or above.
- Taylor 4-Piece Roasting Set — A thermometer, baster and lifters sized for a smaller roast.
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