How Long to Cook a 6 lb Turkey Breast in the Oven (Exact Timing Guide)
Exact cook time for a 6 lb turkey breast at 325°F: ~2 hours. Includes roasting chart for 4–8 lbs, temp guide, and pro tips for juicy results every time.
6 lb turkey breast cook time, oven roasted turkey breast, how long to cook turkey breast, turkey breast cooking chart, turkey breast temperatureIf you’ve got a **6-pound turkey breast** in your fridge, you’re probably wondering: “How long do I roast this?”
Good news: it’s simpler than you think. At **325°F**, a 6 lb bone-in, skin-on turkey breast takes **about 2 hours**—but only if you use a thermometer and follow a few key steps.
This guide gives you **exact timing by weight**, safe internal temps, and how to avoid dry meat. (Spoiler: it’s not just about minutes—it’s about temperature.)
🕒 Quick Answer: A 6 lb turkey breast needs **~20 minutes per pound at 325°F**, or **~2 hours total**, until it reaches **155–160°F internally**.
Why Weight Matters More Than Guesswork
Oven temps vary. Breast shape affects airflow. Bone-in vs. boneless changes everything.
That’s why **relying on time alone is risky**. Instead, use this two-step method:
- Estimate time using the chart below
- Confirm doneness with an instant-read thermometer
Turkey Breast Roasting Time Chart (Bone-In, Skin-On)
All times based on **325°F (163°C) conventional oven**. Convection? Reduce time by 25%.
| Weight | Approx. Cook Time | Target Internal Temp | Rest Time |
|---|---|---|---|
| 4 lbs | 1 hr 20 min | 155–160°F | 20 min |
| 5 lbs | 1 hr 40 min | 155–160°F | 20–25 min |
| 6 lbs | 2 hours | 155–160°F | 25–30 min |
| 7 lbs | 2 hr 20 min | 155–160°F | 30 min |
| 8 lbs | 2 hr 40 min | 155–160°F | 30 min |
⚠️ Never rely on time alone! Always insert a meat thermometer into the thickest part (not touching bone). Remove at **155–160°F**—it will rise to 165°F while resting (USDA safe temp).
Step-by-Step: Roasting Your 6 lb Turkey Breast
Follow these steps for foolproof results:
- Dry-brine 12–24 hours ahead (1.5 tsp salt per pound)
- Bring to room temp (45 min before roasting)
- Preheat oven to 325°F
- Place breast-side up on a rack in a roasting pan
- Roast uncovered for ~2 hours
- Check temp at 1 hr 45 min—don’t wait until 2 hours!
- Rest 25–30 min before slicing
Common Timing Mistakes (And How to Avoid Them)
- Using a cold turkey → uneven cooking, longer time
- Roasting at 350°F+ → dries out before center is done
- Skipping the thermometer → overcooked, rubbery meat
- Slicing too soon → juices spill out = dry slices
Pair It Perfectly
Complete your meal with these reader favorites:
- Creamy Mashed Potatoes Done Right
- Green Bean Casserole: Classic Comfort Made Simple
- Sweet Potato Casserole with Crunchy Topping
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Frequently Asked Questions
Can I cook a 6 lb turkey breast at 350°F?
Yes, but it will cook faster (~15 min/lb) and may dry out. Stick to 325°F for even, juicy results.
How do I know when it’s done without a thermometer?
You don’t—and shouldn’t guess. Thermometers cost $10 and prevent ruined dinners. Insert into the thickest part; 165°F after resting = safe.
Should I cover it while roasting?
No. Roast uncovered for crispy skin. Only tent with foil if the skin browns too quickly in the last 30 minutes.
What if my turkey breast is boneless?
Boneless cooks faster (~15 min/lb). Check temp early—often done in 1h 30m for 6 lbs.
Now you know **exactly how long to cook a 6 lb turkey breast**—and how to keep it juicy. Pair it with sides, freeze leftovers, or turn it into next-day salads.
🔥 Need faster results? Try my Pressure Cooker Turkey Breast guide (ready in 45 minutes!).