How Long to Cook a Turkey Breast? Time Chart by Weight
A turkey breast is the easy answer for a small Thanksgiving: it feeds 4 to 8, fits any oven and cooks in about 2 hours instead of 4 or 5. Here are the times by weight, the safe temperature, and a schedule for dinner on Thursday, Nov 26, 2026.
The quick answer
At 325°F, a thawed bone-in turkey breast takes about:
- 4 to 6 lb: 1 1/2 to 2 1/4 hours
- 6 to 8 lb: 2 1/4 to 3 1/4 hours
That works out to roughly 20 to 25 min per lb. A boneless turkey breast roast (2 to 4 lb) takes about 1 1/4 to 2 hours. Cook it until a thermometer in the thickest part reads 165°F. These are the USDA's approximate times; cook to temperature, not to the clock.
Cooking time chart (325°F, thawed)
| Breast | Weight | Serves | Approx. time |
|---|---|---|---|
| Boneless roast | 2 to 3 lb | 4 to 6 | 1 hr 15 min to 1 hr 45 min |
| Boneless roast | 3 to 4 lb | 6 to 8 | 1 hr 30 min to 2 hr |
| Bone-in | 4 to 5 lb | 3 to 4 | 1 hr 30 min to 2 hr |
| Bone-in | 6 lb | 4 to 5 | 2 hr to 2 hr 30 min |
| Bone-in | 7 to 8 lb | 5 to 6 | 2 hr 30 min to 3 hr 15 min |
Servings use about 1 1/4 lb bone-in or 1/2 lb boneless per person, with a little left over. Start checking 30 minutes before the low end.
Step by step
- Thaw it. In the fridge, allow about 1 day per 4 to 5 lb, so a 6 lb breast needs 1 to 2 days. Our turkey thaw calculator gives the start date.
- Prep. Heat the oven to 325°F. Pat the breast dry, rub with butter or oil, salt and pepper, and set it skin side up on a rack in a shallow pan.
- Roast. If the skin browns too fast, tent it loosely with foil.
- Check the temperature in the thickest part, not touching bone. Take it out at 165°F.
- Rest 15 to 20 minutes before carving so the juices settle.
Frozen turkey breast
You can roast it from frozen. Plan about 50% more time, and season once the surface thaws. Remove any gravy packet once it loosens.
Example schedule: 6 lb breast, dinner at 5 PM
- Tue Nov 24: move it from the freezer to the fridge (if frozen)
- 2:00 PM Thu: oven on to 325°F, breast out of the fridge
- 2:20 PM: into the oven
- 4:00 PM: first temperature check
- 4:30 PM: out at 165°F, rest under foil; make gravy and finish sides
- 4:50 PM: carve
FAQ
Covered or uncovered? Uncovered, so the skin browns. Tent with foil only if it browns too fast.
Can I use a slow cooker? A boneless breast that fits takes about 5 to 6 hours on low. Check it reaches 165°F; the skin won't crisp.
How long are leftovers good? 3 to 4 days in the fridge, or 2 to 6 months frozen. Reheat to 165°F.
Is a breast enough for Thanksgiving? For up to 6 guests, yes. For more, see how much turkey per person or roast a whole bird with our turkey cooking time chart.
Plan the rest of Thanksgiving
- Small Thanksgiving dinner for two and the Thanksgiving cooking timeline
- Thanksgiving grocery list 2026 and the Thanksgiving dinner budget
- Sides: how much mashed potatoes per person. Dessert: how many pies for Thanksgiving
Plan it on paper: the Thanksgiving Planner 2026 has the menu, shopping list and a cooking schedule.
Set the table: the Thanksgiving Food Labels printable ($3) has fold-over dish cards with diet and allergy tick boxes. Labels help guests choose, but they don't guarantee a dish is allergen-free. Hosting friends? The Friendsgiving Place Cards & Table Set ($3) adds name cards, potluck labels and a menu card.
Related template: read about the thanksgiving planner 2026 template
See all Cedar & Ledger templates
Frequently asked questions
What does this guide cover?
How long to cook a turkey breast: about 2 to 2 1/2 hours for a 6 lb bone-in breast at 325F, a chart by weight, 165F and a dinner schedule.
What's the main idea?
At 325°F, a thawed bone-in turkey breast takes about:
Do I need a template to do this?
No. A notebook or a sheet you build yourself works fine. Cedar & Ledger also sells spreadsheet templates (I'd earn from a purchase); see the template box at the top of this page.
Is this financial advice?
No. It's general information with example numbers only, not financial, tax, legal or medical advice. Use your own numbers and check anything important with a qualified professional or the official source.