Turkey Breast (Bone-In)
at 350°F
1 hr 50 min – 2 hr 10 min Plan on 18 to 22 minutes per pound in a 350°F oven. A 6 lb turkey breast (bone-in) lands around 1 hr 50 min – 2 hr 10 min. Done is 165°F on a food thermometer, plus a 15-minute rest — never the clock alone.
Time by weight at 350°F
Planning ranges for a fully thawed, fridge-temperature turkey breast (bone-in). The right-hand column is when to take the first thermometer reading.
| Weight | Estimated time at 350°F | Check thermometer from |
|---|---|---|
| 4 lb | 1 hr 10 min – 1 hr 30 min | 1 hr in |
| 4.5 lb | 1 hr 20 min – 1 hr 40 min | 1 hr 10 min in |
| 5 lb | 1 hr 30 min – 1 hr 50 min | 1 hr 15 min in |
| 5.5 lb | 1 hr 40 min – 2 hr | 1 hr 25 min in |
| 6 lb | 1 hr 50 min – 2 hr 10 min | 1 hr 30 min in |
| 6.5 lb | 1 hr 55 min – 2 hr 25 min | 1 hr 40 min in |
| 7 lb | 2 hr 5 min – 2 hr 35 min | 1 hr 45 min in |
| 7.5 lb | 2 hr 15 min – 2 hr 45 min | 1 hr 55 min in |
| 8 lb | 2 hr 25 min – 2 hr 55 min | 2 hr in |
Start checking the internal temperature well before the low end of the range — an early check costs nothing; a late one costs the meal. Done means 165°F on a food thermometer.
350°F vs the other temperatures
Same cut, every temperature this site publishes for it.
| Oven temp | Time for a 6 lb turkey breast (bone-in) | Per pound |
|---|---|---|
| 325°F | 2 hr – 2 hr 30 min | 20–25 min/lb |
| 350°F (this page) | 1 hr 50 min – 2 hr 10 min | 18–22 min/lb |
When is it actually done?
165°F internal The USDA FSIS safe minimum internal temperature for this cut is 165°F, followed by a rest of about 15 minutes. The clock estimates; the thermometer decides. Every time on this page is a planning range, not a doneness test.
Worth knowing before you start
- Breast-only is the right call when nobody fights over dark meat — it thaws in a day or two and fits a normal roasting pan.
- Pull at 160–162°F and rest under loose foil; carry-over takes it to 165°F far more gently than the oven does.
- A boneless, netted breast roast cooks in roughly the same minutes per pound — leave the netting on until after the rest.
Answers people ask
How long does a bone-in turkey breast take at 350°F?
Plan on 18 to 22 minutes per pound at 350°F. A 6 lb example takes about 1 hr 50 min – 2 hr 10 min. It is done when the internal temperature reaches 165°F on a food thermometer, not when the clock runs out.
What internal temperature is a bone-in turkey breast done at?
165°F, measured with a food thermometer in the thickest part, then rested about 15 minutes. That is the USDA FSIS safe minimum.
Is 350°F a good temperature for a bone-in turkey breast?
It is one of 2 temperatures this site publishes for this cut (325°F, 350°F). Lower runs longer and more forgiving; higher runs faster with more browning. 325°F is the most common choice.
Where these numbers come from
Ranges are anchored to USDA FSIS published timetables where they exist, and derived from that anchor plus cross-checked published sources where they do not — widened to cover the disagreement between sources rather than split down the middle. The full reasoning is on the method page. If a figure here looks wrong, say so — corrections are prioritised.