How to Cook Juicy, Golden Turkey Breast
Learn how to cook a turkey breast that’s juicy inside, golden outside—and ready in under 2 hours. Includes roasting tips, timing chart, and the up vs. down debate settled once and for all.
turkey breast recipe, how to cook a turkey breast, cook turkey breast up or down, high-protein dinner, easy turkey recipeYou don’t need Thanksgiving to enjoy tender, high-protein turkey breast. In fact, it’s one of the most budget-friendly lean proteins you can cook year-round—especially when you skip the whole bird and go straight for the breast.
But here’s the problem: most tutorials leave you with dry, bland meat. Not here. This guide gives you restaurant-level results using simple tools, smart prep, and one game-changing trick: dry-brining.
💡 Pro Insight: Dry-brining (salting 12–24 hours ahead) seasons deeply and locks in moisture—no wet brine mess required.
What You’ll Need
Ingredients
- 1 bone-in, skin-on turkey breast (4–7 lbs)
- 1½ tsp kosher salt per pound (or 1 tsp table salt)
- 1 tsp black pepper
- 2 tbsp olive oil or melted butter
- Optional aromatics: garlic cloves, lemon halves, fresh thyme, rosemary
Equipment
- Roasting pan with rack (or rimmed baking sheet)
- Meat thermometer (instant-read or leave-in)
- Aluminum foil (for tenting if needed)
Step-by-Step: How to Roast Turkey Breast Like a Pro
- Dry-Brine (12–24 Hours Ahead)
Pat the turkey breast dry. Rub salt evenly over skin and cavity. Place on a wire rack over a tray and refrigerate uncovered. This dries the skin for maximum crispiness. - Bring to Room Temp (30–60 Minutes)
Remove from fridge 45 minutes before roasting. Cold meat = uneven cooking. - Preheat & Prep
Preheat oven to 325°F (163°C). Rub skin with oil or butter. Season with pepper and herbs. Place breast-side up on a rack (more on this below 👇). - Roast to 155–160°F Internal Temp
Roast until a thermometer inserted into the thickest part (not touching bone) reads 155–160°F.
→ General timing: ~20 minutes per pound at 325°F
→ 6-lb breast: ~2 hours - Rest Before Slicing
Tent loosely with foil and rest 20–30 minutes. Temp will rise to 165°F (safe USDA temp) while juices redistribute.
Turkey Breast Up or Down? The Truth 🔍
Short answer: Cook breast-side UP for golden, crispy skin and even browning.
| Method | Pros | Cons |
|---|---|---|
| Breast Up | Crispy skin, visual appeal, easy basting | Slightly drier top if overcooked |
| Breast Down | Juicier meat (fat bastes from back) | Pale, soggy skin; requires flipping |
🥩 My Verdict: Unless you’re using a smoker or rotisserie, breast-up is best—especially when you dry-brine. The moisture retention + crisp skin combo is unbeatable.
(Want faster results? Try my Pressure Cooker Turkey Breast guide next week!)
Common Mistakes That Dry Out Turkey Breast
- Skipping the dry-brine → bland, dry meat
- Overcooking past 160°F → rubbery texture
- Not using a thermometer → guesswork = disaster
- Slicing too soon → juices spill out
Meal-Prep & Leftover Ideas
- Slice & freeze in broth for future soups
- Shred for high-protein salads (try with Greek yogurt dressing)
- Dice into stir-fries or grain bowls
- Pair with: Creamy Mashed Potatoes or Green Bean Casserole
📥 Free Resource: Grab my $0.99 Weeknight Protein Playbook for 30+ budget turkey & chicken meal plans!
Turkey Breast Roasting Time Chart (by Weight)
| Weight | Oven Temp | Approx. Time | Target Internal Temp |
|---|---|---|---|
| 4 lbs | 325°F | 1h 20m | 155–160°F |
| 5 lbs | 325°F | 1h 40m | 155–160°F |
| 6 lbs | 325°F | 2 hours | 155–160°F |
| 7 lbs | 325°F | 2h 20m | 155–160°F |
Note: Always verify with a thermometer. Ovens vary!
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Frequently Asked Questions
Do you cover turkey breast when roasting?
No—roast uncovered for crispy skin. Only tent with foil if browning too fast.
Can I cook a frozen turkey breast?
Not recommended. Thaw fully in the fridge (24 hours per 4–5 lbs) for even cooking and food safety.
How long does cooked turkey breast last?
Up to 4 days in the fridge or 3 months frozen.
Is bone-in or boneless better?
Bone-in stays juicier and adds flavor. Boneless cooks faster but dries out easier.
This perfect turkey breast recipe is your new go-to for high-protein, low-effort dinners—no holiday required. With dry-brining, precise temp control, and the right roasting position, you’ll get golden skin, tender meat, and zero guesswork.