What temperature should a turkey breast be when fully cooked

Cooking times may vary depending on: the temperature of the meat going into the oven, the accuracy of the oven’s thermostat, how many times the oven door is opened during cooking.

Cooking Bone-In Turkey Cuts

Cook bone-in breasts, thighs, drumsticks and wings until a digital meat thermometer inserted into the meat, away from the bone, registers 165°F (74°C).

Cooking Boneless Turkey Cuts, Ground Turkey, Turkey Sausage and Turkey Hot Dogs

Cook boneless cuts to an end-point internal temperature of 165°F (74°C), using a digital meat thermometer inserted deep into the meat.

Calculate portions as follows:

Boneless turkey breast: ¼ lb (125 g) per person/serving

Turkey thighs, drumsticks & wings: ½ lb (250 g) per person/serving

Ground turkey: ¼ lb (125 g) per person/serving 

Barbequing Turkey Cuts

Use this handy chart to determine whether to use indirect, direct or rotisserie heat for various turkey cuts. The right hand column provides approximate cooking times, but this is only a guideline as all barbeques cook at different rates and each has hot and cold spots. It’s best to check for doneness by inserting a digital thermometer and cook until the temperature registers 165°F (74°C) for Turkey Cuts, Ground Turkey, Sausages and Hot Dogs:

Barbeques should be kept closed as much as possible while cooking turkey cuts. Never re-use tools, plates or platters that touched raw turkey. Use the temperatures noted above to determine when turkey cuts are cooked safely on the barbeque.

Check out our Get Grilling section for delicious recipes ideas.

Turkey breast is a great faff-free festive option for smaller groups. Half a turkey breast (from one side of the bird) will serve two to four people and a whole breast will serve six.

As a joint, half a breast looks like a giant chicken breast or a roll tied up with string or butcher’s netting. A whole breast can be folded in half and treated in the same way. Sometimes they come bundled in strips of bacon or pancetta, or you can wrap your own following the recipes below.

You can also tie the breast yourself, which will keep it neat in the oven and the skin in place to give you more even slices when you carve it.

For more inspiration, see our turkey breast recipes, plus ways to use leftover turkey.

When it comes to oven temperatures and timings, roast turkey breast has the same requirements as a whole roast turkey. So, at a temperature of 190C/170C fan/gas 5, you'll need to cook it for 40 mins per kilo, plus an additional 20 mins.

How to cook turkey breast

You needn’t give up your favourite flavourings or skip the brining process, if that’s how you like it.

Alternatively, you could wrap the turkey breast in pastry to make a wellington or cook it in a slow cooker – see our best turkey breast recipes for more ideas.

A turkey breast is also a useful way of bumping up the meat on Christmas Day without resorting to buying an enormous turkey, because there's nothing that can go to waste. It makes better leftovers for sandwiches, too. In fact, because it's a lean, low-fat, cheaper cut of meat, it's becoming popular all year round, not just for Christmas.

Turkey breast is readily available in strips for stir-frying, steaks and fillets for pan-frying and grilling, and in cubes for casseroles and as mince for bolognese and meatballs. See our recipes using turkey mince and turkey steak.

Roast turkey breast recipe

Serves 4

1 large turkey breast or 1 double breast, tied into a joint
1 large onion, thickly sliced
1 carrot, cut into 4 horizontal slices
20g butter, at room temperature

1. Take the turkey breast out of the fridge and allow it to come to room temperature for an hour. Heat the oven to 190C/fan 170C/gas 5. Put a rack inside a baking tray with the onion and carrot underneath, or arrange the vegetables in a large ovenproof frying pan.
2. Weigh the turkey breast and calculate 40 mins per kilo plus an additional 20 mins.
3. Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg. Pour in enough water to cover the veg, then cover the whole tray or pan with a tent of foil.
4. Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the juices run clear. If you have a thermometer, it should read 65-70C. If the joint isn't cooked through, roast for another 10 mins.
5. Leave the turkey to rest somewhere warm for 20 mins – it will keep cooking, so the final internal temperature will rise to 70C or just above that. Don’t skip this step, or the juices will all flow out as you carve.
6. Use the strained veg and liquid in the bottom of the tray along with the resting juices in this gravy.

More turkey breast recipes for inspiration:

Stuffed turkey breast with garlic & cheese
Pancetta-wrapped turkey breast with lemon & herbs
Roast turkey breast wrapped in bacon
Slow cooker turkey breasts
Turkey, brie and cranberry Wellington

What temperature should turkey breast cook to?

Is turkey breast OK at 155?

Is turkey breast safe at 160 degrees?

Is turkey done at 145?