Turkey Breast Temperature: Pull at 160°F71°C, Done at 165°F74°C
Quick Answer
Turkey breast is done at 165°F74°C in the thickest part. Pull it from the oven at 160°F71°C and rest it 15–20 minutes, tented with foil — carryover heat brings it to 165°F74°C without drying it out. A 6–8 lb bone-in breast takes about 2¼–3¼ hours at 325°F163°C.
Turkey Cooking Time Calculator
Enter your turkey's weight and when you want to eat. Times follow the USDA roasting chart for an oven at 325°F163°C.
- In the fridge (safest): about 2 days
- In cold water: about 3 hr, changing the water every 30 minutes, then cook right away
- Never thaw on the counter.
Turkey breast is done at 165°F74°C — the USDA safe minimum for poultry — but the best turkey breast never sees 165°F74°C in the oven. Pull it at 160°F71°C, rest it, and let carryover heat do the last five degrees. Cooked to 165°F74°C before it comes out, a breast keeps climbing to 170°F77°C or higher while it rests and turns dry and stringy.
Turkey breast is leaner than chicken breast and larger, so it holds more residual heat and is less forgiving of overcooking. A thermometer isn't optional here.
Turkey Breast Temperature Chart
| Stage | Temperature | What Happens |
|---|---|---|
| Pull from oven | 160°F71°C | Take it out here and tent with foil |
| After 15–20 min rest | 165°F74°C | Safe and juicy — slice now |
| Overcooked | 170°F77°C+ | Fibers tighten and push out moisture |
| Very dry | 180°F82°C+ | Stringy, chalky texture |
Turkey Breast Cooking Times
Times assume an unstuffed breast that starts from fridge temperature. Start checking 30 minutes before the low end of each range — oven calibration and breast shape change timing more than weight does.
| Cut | Oven Temp | Weight | Approx. Time |
|---|---|---|---|
| Bone-in breast | 325°F163°C | 4–6 lb | 1½–2¼ hours |
| Bone-in breast | 325°F163°C | 6–8 lb | 2¼–3¼ hours |
| Boneless breast roast | 350°F177°C | 2–3 lb | 1–1½ hours |
| Turkey tenderloins | 425°F218°C | 1–1½ lb | 20–25 minutes |
| Smoked bone-in breast | 250°F121°C smoker | 6–8 lb | About 30–35 min per lb |
For a whole bird — where the thighs need 175°F79°C while the breast should stop at 160°F71°C — see our whole turkey temperature guide.
Where to Probe a Turkey Breast
- Go in from the side, horizontally, into the thickest part of the breast.
- Aim for the center of the meat — push past it, then pull back slowly and take the lowest reading.
- Stay off the bone. Keep the tip at least ½ inch from the breastbone; bone reads higher than the surrounding meat.
- Check both lobes on a bone-in breast. One side is often thicker and finishes later.
A leave-in probe thermometer is ideal: set an alarm at 160°F71°C and you never have to open the oven to check. Full placement details are in our thermometer placement guide.
Resting: The Step That Finishes the Cook
Resting is part of the cooking, not optional. A turkey breast pulled at 160°F71°C is only safe once it has rested and reached 165°F74°C. Tent it loosely with foil — wrapping it tightly steams the skin.
- Boneless breast (2–3 lb): rest 10–15 minutes
- Bone-in breast (4–8 lb): rest 15–20 minutes
- Expect the temperature to rise 5–10°F-15–-12°C during the rest; larger breasts rise more.
The science is the same as any roast — see carryover cooking for how much the temperature climbs by size.
Keeping Turkey Breast Juicy
- Dry brine the day before. Salt the breast (about 1 tsp kosher salt per 2 lb) and refrigerate it uncovered overnight. The salt seasons the meat and helps it hold moisture.
- Start with dry skin. Pat the skin dry before roasting so it browns instead of steaming.
- Use a moderate oven. At 325°F163°C–350°F177°C the outside doesn't overshoot while the center catches up.
- Thaw completely first. A partly frozen center cooks unevenly. Thaw in the fridge — allow about 24 hours per 4–5 lb. See thawing food safely.
Frequently Asked Questions
What temperature is turkey breast done?
Turkey breast is done when the thickest part reaches 165°F74°C — the USDA safe minimum for all poultry. For the juiciest result, take it out of the oven at 160°F71°C and rest it for 15–20 minutes; the internal temperature keeps rising during the rest and reaches 165°F74°C.
How long does it take to cook a turkey breast at 325°F163°C?
At 325°F163°C, a 4–6 lb bone-in turkey breast takes about 1½–2¼ hours, and a 6–8 lb bone-in breast takes about 2¼–3¼ hours. A 2–3 lb boneless breast roast takes about 1–1½ hours at 350°F177°C. These are estimates — start checking the temperature 30 minutes before the low end.
Where do you put the thermometer in a turkey breast?
Insert the probe horizontally into the thickest part of the breast, aiming for the center and keeping the tip at least half an inch away from the bone. Bone conducts heat and reads high. On a bone-in breast, check both lobes — one side is often thicker and finishes later.
Is turkey breast safe at 160°F71°C?
Turkey breast that reaches 160°F71°C and is then rested will climb to 165°F74°C, which is the USDA safe minimum. USDA time-temperature tables also show poultry held at 160°F71°C for about 15 seconds is safe. Don't serve it straight from the oven at 160°F71°C without resting — the rest is what completes the cook.
Should I cook turkey breast covered or uncovered?
Roast it uncovered for golden, crisp skin. If the skin browns before the inside is done, tent it loosely with foil for the remaining time. Covering it for the whole cook steams the skin and leaves it pale and soft.