Turkey breast is usually roasted for about 20 minutes per pound at 325–350°F (163–177°C), but the real rule is to cook it until the thickest part reaches 165°F (74°C) on a meat thermometer.

Basic timing guide

  • For an oven at 325–350°F : plan roughly 18–25 minutes per pound for a turkey breast, depending on whether it’s boneless or bone-in.
  • A 3–5 lb breast often takes about 1–2 hours.
  • A 5–7 lb breast usually needs about 1½–3 hours.
  • Start checking the internal temperature early (around the 1-hour mark for smaller breasts) so you don’t overcook it.

Bone-in vs boneless

  • Bone-in turkey breast tends to be on the higher end of the time range (closer to 20–25 minutes per pound at 350°F).
  • Boneless turkey breast cooks a bit faster; some recipes roast at 325°F for about 1–2 hours for a 3–5 lb piece.
  • In both cases, remove it from the oven when the center is around 160°F and rest it 10–15 minutes; carryover heat brings it up to 165°F.

Key safety and doneness checks

  • Always rely on a meat thermometer rather than time alone; ovens and pan sizes vary a lot.
  • Insert the thermometer into the thickest part of the breast , not touching bone, and look for 165°F (74°C) for safe doneness.
  • If the skin is browning too fast before it’s done, tent loosely with foil and keep roasting until temperature is reached.

Simple roasting roadmap

  • Preheat oven to 325–350°F.
  • Pat the turkey breast dry, season, and place in a shallow roasting pan.
  • Roast uncovered, checking color and temperature toward the end of the estimated time.
  • Rest the turkey 10–20 minutes before slicing so the juices redistribute and the internal temp finishes rising.

Information gathered from public forums or data available on the internet and portrayed here.