Gloria from Pacific Palisades is cooking 2 bone-in turkey breasts and is looking for some expert tips. She wants the turkey breasts to be finished cooking at the same time.

Couple of things that will be helpful for you: one shallow-ish roasting pan, and a meat thermometer.

Assumptions: We assume that your small (2 pound and 2.8 pound) turkey breasts are actually 2 small full breasts and not two big half breasts. Regardless, it’s always difficult to be sure about cooking times because ovens, the tenderness of the turkey, and the shape of the breasts will all impact cooking times.

Internal Temperature: To know for sure that your turkey breasts are ready to be removed from the oven, each will need to reach 165 degrees internal temperature when measured with a meat thermometer. Insert the thermometer in the thickest part of the breast but not too close to the bone (angle it when inserting)

Cooking Temperature: Our preferred roasting temperature is 325 degrees. If using an oven meat thermometer, when the small breat reaches 155 degrees or so, raise the oven temperature to 425 degrees to brown. If not using an oven thermometer, raise the temperature during the last 10 minutes.

Step By Step Directions:

The trick to getting these different-sized breasts done at the same time is to make the smaller breast cook more slowly. You do this by having them start at different temperatures. The large breast will be room temperature, and the smaller breast will cook straight from the refrigerator.

  • Bring the large breast to room temperature, but leave the other one in the refrigerator.
  • Place a rack in the middle of the oven.
  • Preheat oven to 325.
  • Line a large, shallow roasting pan with foil.
  • Salt and pepper the turkey breasts.
  • Place breasts in the pan and roast for about 40 minutes, then check the temperature in each breast.
  • After 45 minutes, or when meat thermometer reaches 150 degrees, raise oven temperature to 425.
  • Cook for an additional 10 minutes or until meat thermometer reaches 165 degrees.
  • The larger breast may be done a few minutes before the smaller, but that’s fine as it should rest for about 20 minutes before slicing while the smaller breast only needs to rest about 15 minutes.
  • In either case, when the breasts are done, tent them with foil and allow them to rest.

Thanks for posting your question Gloria. For more helpful turkey information, please visit our Turkey Talk Pages.