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How long do I cook two 8lb turkey breasts at once?


This is similar to a question I received a few years ago. I normally would recommend around 15 minutes per pound at 325-350 degrees for one breast. Although all ovens vary and heat differently, plan on 20 minutes per pound for both breasts. That amounts to 2 1/2 - 3 hours total time at 325-350 degrees. I am talking about starting with totally defrosted turkey.  Look for an internal temperature around 165 degrees.

Take out the breasts at this point, tent them with foil, and let them rest 20 minutes or so to preserve the juices. The temperature will rise a few more degrees while the turkey rests.

Hope this helps Anne. Any other questions, please write. Have a happy holiday!

Jim "JimmyScones" Musumeci

PS: Anne, if you decide to roast at 325 degrees, which I prefer over higher temps, then allow 3-3 1/2 hours for your turkey.  

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Jim Musumeci


Cooking has been my passion for more than forty years, both professionally and at home. I welcome any cooking or food related questions, especially those concerning culinary techniques. My specialties are Italian and Puerto Rican cuisine, with skills in French and Southern style cooking as well. My nickname of “JimmyScones” came about from my love of creating flaky and delicious scones. Please ask questions on food preparation, techniques, ingredients, recipes, and recommended cookbooks. I CANNOT ANSWER QUESTIONS ON APPLIANCES OR APPLIANCE PARTS, OR ON OLDER OR VINTAGE COOKWARE OR ITS' MONETARY VALUE. I would also request no more than two part questions. Since we are volunteers, I must ask that you rate our answers when you have read them since that is the only way we know if are helping you. PLEASE, DO NOT MARK YOUR QUESTIONS AS "PRIVATE". I can only answer public questions and my site will make them public if there is no personal information within. Thanks and have a delicious day.


Cooking has been my passion and avocation for more than 45 years. My grandmother (‘Nani’) taught me the skills needed to cook a complete Sunday dinner by the time I was ten years old. I still treasure the memory of those magnificent aromas wafting through her kitchen. My background includes part time restaurant work and meal preparation for large organizations and churches, as well as planning and cooking hundreds of meals for dinner parties, family gatherings, and business functions. I have also completed several courses at the Institute for Culinary Education (ICE) in NYC. I run a food blog on

The Sussex Voice and The Suburban Trends.

3 Years college level courses in communications. Specialty courses at The Institute for Culinary Education (ICE) in NYC.

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