Roasting Bone-In Turkey Breast: How Long Does It Take?

Cooking a bone-in turkey breast is a great alternative to roasting a whole bird. It's easier, faster, and still feeds a group comfortably. The bone helps the meat retain moisture and adds flavour. It's also less intimidating to prepare and takes up less space in the oven and the fridge.

There are a few methods to cook a bone-in turkey breast, including roasting, grilling, smoking, air-frying, and deep-frying. Roasting is a popular choice, as it offers better control over the cooking heat, helping you achieve crispy skin and moist meat.

The general rule of thumb for roasting a bone-in turkey breast is to cook it for about 14-20 minutes per pound at 325-375°F (177°C). The internal temperature should reach a minimum of 155-165°F (74°C). It's important to let the turkey rest for 10-15 minutes before serving to allow the juices to settle into the meat.

How to prep a bone-in turkey breast for roasting

A bone-in turkey breast is a great alternative to roasting a whole bird, as it is easier to cook, takes less time, and still comfortably feeds a group. Here is a step-by-step guide to preparing a bone-in turkey breast for roasting.

Ingredients:

• Bone-in Turkey Breast (fresh or thawed)
• Butter (softened)
• Salt
• Pepper
• Fresh herbs (optional)

Step 1: Dry the Turkey

Use paper towels to pat the turkey breast dry, inside and out. Make sure to get it as dry as possible.

Step 2: Season the Turkey

Generously season the turkey with salt and pepper, inside and out. You can also add other seasonings or a dry brine at this stage, but be careful not to over-salt. Let the turkey sit for about an hour to let the seasoning penetrate the meat and to allow the bird to come to room temperature.

Step 3: Prepare the Herb Butter

If you want to add extra flavour, you can make an herb butter by combining softened butter with garlic, salt, pepper, and fresh herbs like thyme, rosemary, and sage. You can also use dried herbs if fresh ones are not available.

Step 4: Apply the Herb Butter

Loosen the skin of the turkey breast gently with your fingers, being careful not to tear it. Spread half of the herb butter under the skin, covering both sides of the breast. Then, spread the remaining herb butter on the outside of the skin.

Step 5: Place the Turkey in a Roasting Pan

Place the turkey breast, skin-side up, in a metal roasting pan. If desired, you can place the turkey on a rack in the pan to prevent it from sitting directly in the drippings.

Step 6: Insert a Meat Thermometer (optional)

If you have an oven-safe wireless temperature probe, insert it into the thickest part of the breast. This will allow you to monitor the temperature of the turkey while it cooks.

Step 7: Roast the Turkey

Preheat your oven to 325-350°F. Place the roasting pan in the oven and cook the turkey until it reaches an internal temperature of 165°F in the thickest part of the breast. This will take approximately 12-15 minutes per pound or 1½ to 2 hours for an 8-9-pound turkey breast. Do not baste the turkey during cooking, as this can make the skin rubbery.

Step 8: Check and Tent the Turkey (optional)

After about an hour of roasting, check on the turkey. If the skin is becoming too dark, loosely tent a large piece of aluminum foil over the breast to prevent it from getting too crispy or burnt.

Step 9: Rest the Turkey

Once the turkey has reached the desired internal temperature, remove it from the oven and let it rest, loosely covered with foil, for 10-15 minutes before slicing or carving. This allows the juices to redistribute in the meat, ensuring a juicy and tender final product.

Step 10: Serve and Store

Slice or carve the turkey breast and serve it with your desired side dishes. Store any leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Roasting a bone-in turkey breast is a relatively simple process that can yield delicious and juicy results. By following these steps, you can ensure your turkey is properly prepared and cooked, making it a delicious addition to your meal.

How long to roast a bone-in turkey breast

Roasting a bone-in turkey breast is a great alternative to cooking a whole turkey, especially if you're serving a smaller group. It's also a lot easier and faster to cook. The bone helps to keep the meat moist and juicy, and it also adds flavour.

Preparation

First, you'll need to thaw your frozen turkey breast. The most effective ways to do this are either to leave it in the fridge for a minimum of 24 hours or to submerge it in cold water, changing the water every 30 minutes.

Once your turkey is thawed, you can brine it to lock in moisture and flavour. Wet brining will give you the juiciest meat, while dry brining will give you the most flavour.

Cooking

Preheat your oven to around 350°F. You'll want to cook your bone-in turkey breast for around 20 minutes per pound, so a 3-pound turkey breast will take about an hour to cook. A good rule of thumb is to multiply the weight of your turkey breast in pounds by 20 to get the cooking time in minutes.

Place your turkey breast in a roasting pan and cook it until it reaches an internal temperature of 165°F in the thickest part of the breast. This will take around 1 1/2 to 2 hours.

Resting

When your turkey breast is cooked, let it rest for at least 10-15 minutes before carving. This will allow the juices to redistribute and ensure that your meat is moist and tender.

Tips

• Don't baste your turkey breast while it's cooking. This will only make the skin rubbery and disrupt the roasting process.
• Cover your turkey breast loosely with aluminium foil for the last 30-45 minutes of cooking to prevent the skin from burning.
• Use a meat thermometer to check the internal temperature of your turkey breast. This is the only way to get an accurate reading.
• Bring your turkey to room temperature before cooking it to ensure that it cooks evenly.
• Pat your turkey breast dry with paper towels before cooking to ensure that your seasonings stick.
• Season your turkey breast with a mixture of butter, garlic, and herbs for extra flavour and moisture.

How to make gravy from the drippings

Making gravy from the drippings is easy and delicious. Here is a simple step-by-step guide to making gravy from the drippings of a bone-in turkey breast.

Ingredients

• Turkey drippings (about 4 cups)
• Salted butter (1/4 cup)
• All-purpose flour (1/2 cup)
• Salt and pepper to taste
• Optional: giblets (neck, heart, liver, and gizzards)
• Optional: fresh herbs (thyme, rosemary, sage)

Step 1: Prepare the Giblets (Optional)

If you want to include giblets in your gravy, start by rinsing the neck, heart, liver, and gizzards with cold water. Place them in a saucepan, cover them with water, and bring to a boil. Simmer the giblets for about an hour, then remove them and chop them into small pieces. Save the water for later.

Step 2: Collect and Strain the Drippings

Once your turkey is finished cooking, collect the drippings from the roasting pan. These include the fat that has melted and any bits of meat that have fallen off. You should have about 4 cups of drippings. Strain the drippings through a fine metal mesh strainer to remove any solid bits.

Step 3: Remove the Layer of Liquid Fat

Use a turkey baster to remove and discard the layer of liquid fat that has formed on top of the drippings. This step is crucial to ensure that your gravy does not separate once it's made.

Step 4: Make the Roux

In a saucepan, melt the butter. Add the flour and whisk to combine. Cook this mixture for about 1 minute or until it thickens and just starts to brown. This mixture of butter and flour is called a roux and will thicken your gravy.

Step 5: Add the Drippings and Herbs

Gradually whisk in the turkey drippings. You can also add some fresh herbs like thyme, rosemary, or sage at this point for extra flavor. Bring the mixture to a boil, then reduce the heat and simmer, whisking constantly, until it thickens. This should take about 5-10 minutes.

Step 6: Season and Serve

Once your gravy has thickened, taste it and season with salt and pepper as needed. Pour the gravy into a gravy boat and serve it alongside your roasted turkey breast and other sides. Enjoy!

Storage

You can store any leftover gravy in an airtight container in the refrigerator for up to 3 days. To reheat, simply pour the gravy into a saucepan and heat it over medium-low heat until warmed through.

How to carve a bone-in turkey breast

What you'll need:

• A large cutting board
• A chef's knife or carving knife
• Paper towels
• A serving platter
• A carving fork (optional)

Step-by-step instructions:

• Allow the cooked turkey breast to rest for at least 15 minutes under foil. This will enable the juices to redistribute, ensuring your meat is juicy.
• Place the turkey breast upright on your cutting board with the breasts and breastbone facing up.
• Locate the breastbone and place your knife just beside it.
• Cut from one end of the breast to the other, staying as close to the bone as possible. Use long, even strokes with a chef's knife or a sawing motion with a serrated knife.
• Bring your knife around to the front, connecting where you started carving at the top of the breastbone. Cut down the ribs and follow it down to the bottom, connecting to the first cut.
• Pull the meat away from the carcass, cutting away any bits still connected.
• Repeat the process on the other side of the turkey.
• Slice the meat and serve.

How to store leftover bone-in turkey breast

If you have leftover bone-in turkey breast, you can store it in an airtight container in the refrigerator for up to four days. If you don't plan on eating it within that time, you can freeze it for up to three months.

To store the leftover turkey breast, first cut all the meat off the bone. Then, store the meat in an airtight container at room temperature in the refrigerator. If you want to freeze it, put the meat in a freezer bag or container.

Frequently asked questions