How long does it take to cook a 4.5 lb turkey breast?

A 4.5 lb turkey breast generally takes about 1.5 to 2.25 hours to roast in the oven at 350°F, following the rule of 20 minutes per pound, but always use a meat thermometer to ensure it reaches an internal temperature of 165°F in the thickest part for safe, juicy results. Times vary slightly for boneless (faster) or bone-in (slower), so start checking early and tent with foil if the skin browns too quickly.

Is it better to roast a turkey breast at 325 or 350?

Both 325°F and 350°F are excellent temperatures for cooking turkey breast, with 325°F offering a slightly slower, potentially moister cook and 350°F providing faster cooking and better skin browning, though the difference is minimal, so choose based on preference and use a meat thermometer to ensure the thickest part reaches 165°F for safety and juiciness. Many chefs like 325°F for even cooking, while others prefer 350°F for its balance of browning and speed, or even a mix (start hot, then lower) for crispy skin. 

How long to cook a turkey breast in the oven?

Cook a turkey breast for about 15-20 minutes per pound at 350°F (175°C), but always use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C) in the thickest part, as times vary with bone-in vs. boneless and oven temperature. Expect roughly 1.5 to 2.5 hours for a typical bone-in breast, while boneless cooks faster. 

Should I cook my turkey breast covered or uncovered?

Yes, you should cover a turkey breast for most of the cooking time to keep it moist, often with foil or a lid, but then uncover it for the last 30-60 minutes to allow the skin to brown and crisp up. Covering it prevents the lean breast meat from drying out while the thighs cook, and removing the cover at the end ensures a golden finish.
 

Do you put water in the bottom of the roasting pan for turkey breast?

No, you generally should not add water to the bottom of a roaster oven for a turkey breast because the sealed environment creates its own steam, and adding water can lead to spotty browning, less flavorful meat, and weak gravy; the bird creates its own juices, and if you need more liquid for gravy, use chicken broth in the insert pan or make stock separately, according to experts at Better Homes & Gardens and the Butterball Talk-Line. 

How long should I cook turkey breast for?

What is the secret to a moist turkey?

How to Cook a Juicy Turkey Every Time: 4 Simple Tips

• Tip #1 - Brine Turkey. Brining involves submerging the turkey in a flavorful saltwater solution. ...
• Tip #2 - Inject with Butter and Season Turkey. ...
• Tip #3 - Cook Turkey to an Internal Temp of 160º ...
• Tip #4 - Allow Turkey to Rest. ...
• Juicy Turkey FAQ's. ...
• More Turkey Tips from ATBBQ.

How long do I cook my turkey in the oven at 350 degrees?

Roast a turkey at 350°F for about 13-15 minutes per pound for unstuffed, or 15-20 minutes per pound for stuffed, but always rely on a meat thermometer; it's done when it reaches 165°F in the thickest part of the thigh and breast, resting 20-30 minutes before carving. Use a chart for estimated times (e.g., 12-16 lb unstuffed is roughly 2.5-3.5 hours), but verify doneness with temperature, not just time, as ovens and birds vary. 

How to calculate cooking time for turkey breast?

How long to cook turkey breast. 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.

Is 350 too hot to cook a turkey?

No, 350°F is a very common and perfectly acceptable temperature for roasting a turkey, often recommended for achieving both juicy meat and crispy skin, though some prefer slightly lower (325°F) for more tenderness or higher (up to 400°F) for faster crisping, but 350°F is a great middle ground. The key is to cook to temperature (165°F internal) rather than time, typically around 13 minutes per pound unstuffed, using a meat thermometer, and letting it rest.
 

What are common turkey roasting mistakes?

10 Common Mistakes You're Making With Your Thanksgiving Turkey

• Choosing the wrong size turkey. rblfmr/Shutterstock. ...
• Ignoring turkey labels. ...
• Rushing the thaw time. ...
• Not seasoning the turkey well enough. ...
• Overcooking the turkey. ...
• Not using a meat thermometer. ...
• Cooking to the wrong temperature. ...
• Mishandling a stuffed turkey.

How often do I baste a turkey breast?

It is recommended to baste a turkey approximately every hour as it cooks in your oven. Refrain from basting more often than that, as opening and closing your oven too frequently results in a loss of heat.

Is it best to cook a turkey breast at 325 or 350?

For a turkey breast, 350°F is often preferred for even cooking and crispier skin, while 325°F promotes slower, more even cooking to prevent drying, but might yield less browned skin; many pros suggest 325°F for a steady, no-fuss roast, while others find 350°F hits the sweet spot for texture without needing complex temp changes, both needing to hit 165°F internal temperature. 

How many people does a 4.5 turkey feed?

A small turkey (3-4.5kg) will feed 6-8 people. A medium turkey (4-5kg) will feed 8-10 people.

What spices go well with turkey breast?

The combination of dried thyme and sage with lemon pepper and smoky paprika brings such a dynamic flavor to the bird. Then, there's brown sugar. Sugar may seem like an unusual ingredient for seasoning a turkey, but it's a complete game-changer.

How to cook turkey breast so it's tender?

Place turkey breast, rosemary, garlic and water in a 6-qt. slow cooker. Mix brown sugar, pepper and salt; sprinkle over turkey. Cook, covered, on low 4-6 hours or until turkey is tender and a thermometer inserted in turkey reads at least 170°.

How do I put moisture in my turkey breast?

To moisten dry turkey breast, slice it and gently reheat it in a shallow dish with warm chicken or turkey stock, butter, or gravy, covered with foil in a low oven (around 250°F-300°F) for 10-20 minutes; the liquid soaks in, adding moisture and flavor without drying it out further. Alternatively, inject the meat with melted butter or serve with ample gravy. 

Does basting the turkey make it moister?

Basting not only makes a negligible difference in moisture loss but also prolongs the cooking time and requires more hands-on work. For a really juicy turkey, we prefer a more hands-off approach such as brining or salting, which not only helps turkey retain moisture but also seasons the bird.

What is the best temperature to cook a turkey to keep it moist?

For a juicy turkey, roast at 325°F to 350°F in the oven and pull it out when the thermometer reads 150°F-155°F, letting carryover cooking bring it up to the safe 165°F internally, ensuring it rests for 30-45 minutes after cooking to redistribute juices for maximum moisture. 

Should I cover my turkey with foil?

Covering the breast with a double layer of aluminum foil during the hotter first stage of roasting protects the lean meat from overcooking and the skin from burning (we need that higher temperature to cook the turkey's legs and thighs).

What herbs pair well with turkey?

For the most impact, opt for fresh parsley. The easiest way to use it is to chop the leaves finely and mix them with softened butter. Garlic, sage, rosemary, or thyme would all make great additions here too. Spread this mixture under the skin and over the bird for a beautiful golden crust and plenty of fresh flavor.

What should you put inside a turkey to keep moist?

The Secret to Moist Turkey: Mayonnaise

The secret to a moist turkey isn't complicated or messy. It's simply mayonnaise. Mayonnaise locks in moisture, replaces the need for brining, and ensures even browning.

What does putting an onion in the cavity of a turkey do?

Filling the turkey cavity with apples, onions, and fresh herbs can enhance both the flavor and moisture of the turkey. The ingredients release aromatic compounds that infuse the meat, creating a more flavorful result.

Should I put liquid in the bottom of my turkey roasting pan?

It's a common debate, but most experts and chefs advise against adding water to the roasting pan because it creates steam, hindering crispy skin and flavorful drippings, though some home cooks add a little broth or water for moisture or easier cleanup/gravy, often using a rack to elevate the bird. For best results (crispy skin, rich gravy), use a rack, roast uncovered with butter/oil, and let the turkey's natural juices create the gravy base.
 

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