Cooking and Reheating Instructions

Bone-in Turkey Breast Skin-On (Fresh) (Uncooked)

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Select your size below to view the appropriate cooking or reheating instructions.

Double / Crown 10-11lbs ($8.99/lb) Single ~5lbs ($8.99/lb)

Disclaimer: Although we do our best to provide accurate cooking and reheating instructions, these are intended as guidelines only. Every household’s appliances vary. Customers are responsible for ensuring food is cooked to safe temperatures and monitored properly during reheating. Use these instructions at your own discretion.

Bone-in Turkey Breast Skin-On (Fresh) (Uncooked)

Double / Crown 10-11lbs ($8.99/lb)

Cooking Instructions for Whole/Crown Bone-In Turkey Breast (Approx. 10 lbs)

1

Preheat the oven to 350°F (175°C).
2

Place the bone-in turkey breast on a roasting rack in a shallow roasting pan, skin side up.
3

Brush the turkey breast with oil or melted butter, and season as desired.
4

Cover loosely with foil to prevent over-browning.
5

Roast for approximately 2 hours and 45 minutes to 3 hours, or until a meat thermometer inserted into the thickest part of the breast reaches an internal temperature of 165°F (74°C).
6

Remove the foil during the last 20-30 minutes of cooking to allow the skin to brown and crisp.

Comments

Bone-in turkey breast requires slightly longer cooking times to account for the bone.
Let the turkey rest for 15-20 minutes before carving to retain its juices.
These instructions are a guide. Cooking times may vary depending on your oven and the size of the turkey breast.

Bone-in Turkey Breast Skin-On (Fresh) (Uncooked)

Single ~5lbs ($8.99/lb)

Cooking Instructions for Single Bone-In Turkey Breast (Approx. 5 lbs)

1

Preheat the oven to 350°F (175°C).
2

Place the bone-in turkey breast on a roasting rack in a shallow roasting pan, skin side up.
3

Brush the turkey breast with oil or melted butter, and season as desired.
4

Cover loosely with foil to prevent over-browning.
5

Roast for approximately 1 hour and 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the breast reaches an internal temperature of 165°F (74°C).
6

Remove the foil during the last 15-20 minutes of cooking to allow the skin to brown and crisp.

Comments

Bone-in turkey breast tends to cook slightly slower than boneless. Ensure internal temperature reaches 165°F (74°C).
Let the turkey rest for 10-15 minutes before carving to allow the juices to redistribute.
Cooking times may vary depending on your oven and the size of the turkey breast. These instructions are a guide.