Get the exact oven time, safe internal temperature and a full cooking schedule for your stuffed turkey breast based on weight and method.
Turkey Breast Weight
Enter the total weight including the stuffing
lbs
Temperature Units
Stuffing Details
The stuffing type affects required cooking time and safe temperature
Cooking Settings
Choose your cooking method and oven setup
Total Cooking Time
–:–
Out of Oven
165°F
Safe Temp
–:–
Ready to Carve
Safe Internal Temperature Targets
Full Cooking Schedule
Cooking Time per Pound
20 min/lb30 min/lb45+ min/lb
Food Safety and Chefs Notes
Full Breakdown
How Long to Cook a Stuffed Turkey Breast
A stuffed turkey breast takes longer to cook than an unstuffed one because the stuffing in the centre must also reach a safe internal temperature. As a general rule a boneless stuffed turkey breast cooked at 325 degrees Fahrenheit needs approximately 30 to 35 minutes per pound. A bone in stuffed turkey breast needs around 35 to 40 minutes per pound at the same temperature. These are starting estimates and a meat thermometer is essential to confirm both the turkey meat and the stuffing centre have reached safe temperatures.
The most important food safety rule for stuffed turkey breast is that both the meat and the centre of the stuffing must reach 165 degrees Fahrenheit (74 degrees Celsius) before serving. The stuffing heats more slowly than the meat around it, which is why stuffed poultry always requires more cooking time than unstuffed. Never rely on the colour of the meat or the juices alone when cooking a stuffed bird.
Critical food safety rule: Always check the temperature at the very centre of the stuffing, not just the thickest part of the meat. Both must reach 165 degrees Fahrenheit. If the meat is done but the stuffing has not reached 165 degrees, remove the stuffing and continue heating it separately in an oven-safe dish until it reaches the safe temperature.
Stuffed Turkey Breast Cooking Times by Weight
The table below shows estimated cooking times for a boneless stuffed turkey breast with bread or herb stuffing at room temperature, cooked uncovered in a conventional oven at 325 degrees Fahrenheit.
Weight
Conventional Oven (325F)
Convection Oven (325F)
Safe Temp Required
2 lbs
60 to 75 min
50 to 62 min
165°F both meat and stuffing
3 lbs
90 to 110 min
75 to 90 min
165°F both meat and stuffing
4 lbs
120 to 145 min
100 to 120 min
165°F both meat and stuffing
5 lbs
150 to 180 min
125 to 150 min
165°F both meat and stuffing
6 lbs
180 to 215 min
150 to 178 min
165°F both meat and stuffing
How to Use This Calculator
1
Enter Roast Weight
Weigh your turkey breast after stuffing and tying. Enter the total weight including the stuffing in pounds or kilograms and choose your temperature unit.
2
Set Your Details
Choose your stuffing type, how full the breast is, whether the stuffing is cold or room temperature, your cooking method and oven type.
3
Get Your Schedule
Enter your start time and calculate. You will get total cook time, safe pull temperature, rest time and a complete step by step cooking timeline.
Frequently Asked Questions
Both the turkey meat and the centre of the stuffing must reach a minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) according to USDA food safety guidelines. This is higher than the 160 degrees required for unstuffed poultry because the stuffing creates a dense mass in the centre that heats more slowly. Always insert the thermometer into the thickest part of the stuffing at the very centre of the roll to verify the stuffing temperature separately from the meat temperature.
For both food safety and cooking efficiency the stuffing should be at room temperature when you stuff the turkey breast. Cold stuffing placed inside a turkey breast significantly increases the time it takes for the centre to reach a safe temperature, which means the outer turkey meat risks overcooking before the stuffing is safe to eat. If you prepared the stuffing ahead of time in the refrigerator, take it out 30 to 45 minutes before using it to allow it to come to room temperature before stuffing the breast.
A stuffed turkey breast should rest for a minimum of 15 minutes and ideally 20 minutes after coming out of the oven. During this time the internal temperature continues to rise slightly and the juices redistribute throughout the meat, resulting in a juicier and more evenly cooked result when you carve it. Tent the resting breast loosely with foil to keep it warm without continuing to cook the outer surface during the rest period.
Food safety guidelines from the USDA advise against stuffing a turkey breast the night before and refrigerating it overnight. The concern is that the stuffing inside the meat may remain in the temperature danger zone of 40 to 140 degrees Fahrenheit for too long during the overnight period, allowing harmful bacteria to grow. You can prepare the stuffing ahead of time and refrigerate it separately in an airtight container, then bring it to room temperature and stuff the breast just before cooking.
Yes. Cooking uncovered allows the surface of the turkey breast to brown and develop a flavourful crust, and allows moisture to evaporate which concentrates the exterior flavour. Cooking covered or wrapped in foil traps steam around the meat which keeps it more moist but prevents browning. Many cooks use a combination approach, starting uncovered to develop colour and then covering loosely with foil for the last portion of cooking to prevent the surface from drying out or over-browning. An oven roasting bag is another option that produces a very moist result.
Yes. When sausage or any raw meat is included in the stuffing it is especially important that the centre of the stuffing reaches at least 165 degrees Fahrenheit to ensure the raw meat in the filling is fully cooked and safe to eat. Sausage stuffing is denser than bread stuffing which further slows heat penetration to the centre. This calculator adds extra cooking time for sausage stuffing to account for both the density and the food safety requirement for raw meat fillings.
325 degrees Fahrenheit (165 degrees Celsius) is the most widely recommended temperature for cooking a stuffed turkey breast. This temperature is hot enough to cook the meat and stuffing through to a safe temperature without drying out the outer meat too quickly. Some recipes call for a brief high heat start at 425 to 450 degrees Fahrenheit for 15 to 20 minutes to develop colour on the surface before reducing to 325 degrees for the remainder of the cooking time. Avoid temperatures below 325 degrees for stuffed poultry as the slower cooking increases the time the stuffing spends in the food safety danger zone.
