Whole Turkey Breast Roasting Instructions
Equipment
- Heavy Oven-Proof Pot
Instructions
- Pre-Heat Oven to 325ºF
- Thaw your Whole Turkey Breast in advance.
- Place breast, skin side up, on a flat roasting rack in a 2-inch deep roasting pan.
- Roast uncovered until meat thermometer in thickest part of breast reaches 165°F (see notes below for types of thermometers).
- Let it rest for about 30 minutes before carving to allow juices to flow into the meat.
Notes
Frequently Asked Questions
Before You Cook
When is the best time to bring home a fresh turkey?
We recommend picking up your turkey 5 to 7 days before cooking. Home refrigerators are warmer than store coolers, so earlier pickup helps maintain freshness.
How should I store my fresh turkey before cooking?
Keep your turkey in its original packaging in the coldest part of your fridge (ideally 33–36°F).
Can I freeze a fresh turkey?
Yes. If you’re not cooking within 5 days, freeze it in its original packaging. Allow about 24 hours per 4–5 pounds for safe refrigerator thawing.
My fresh turkey feels frozen. Is that normal?
Yes. All Mary’s Fresh Turkeys are hard-chilled immediately after processing to ensure food safety and preserve natural freshness. This rapid cold-air process lowers the turkey’s temperature so quickly that the meat can feel very firm—sometimes even like it’s frozen. Unlike water, which freezes at 32°F, meat begins to freeze at around 26°F. That’s why your turkey may feel icy-cold to the touch, even though it’s still classified as fresh. This process locks in natural juices, prevents bacteria growth, and ensures you receive the highest quality bird.
What’s the difference between Mary’s No Antibiotics Ever, Non-GMO, Organic, and Heritage Turkeys?
Each has a unique breed, diet, and living environment. These differences affect the taste, texture, and quality.
Are Mary’s Turkeys humanely raised?
Yes. Mary’s Turkeys are raised with strong animal welfare standards, including fed vegetarian diet and no antibiotics. Heritage birds are naturally mating and slow-growing.
What are the turkeys fed?
Our poultry feed consists of 70% corn, 25% soybean meal, and 5% a blend of vitamins and minerals.
Are your turkeys pre-brined or injected with any solution?
No. Our turkeys are all-natural and not pre-brined or injected with additives. They contain only their natural juices, giving you a clean, wholesome bird to season and prepare as you like. Unless the packaging clearly states otherwise, or if you’ve selected one of our fully cooked products, you can trust that every Mary’s Turkey is delivered just as nature intended—pure and simple.
Are your turkeys gluten-free?
Yes. All Mary’s Turkeys are naturally gluten-free, unless specially seasoned or processed as noted on the packaging. In fact, almost all of our seasoned and cooked items are also gluten-free, so you can enjoy them with confidence.
Preparation and Cooking
What size turkey should I buy?
Without leftovers, plan for about ¾ lb. per person. For leftovers, aim for 1–2 lbs. per person.
Where are the giblets located?
The giblets are in the neck cavity; the neck is in the breast cavity.
How do I remove the plastic clip from the turkey’s legs?
Gently pull out each drumstick. Then twist the plastic clip inside the cavity to the right to remove it. [Watch Mary demonstrate]
Should I brine or season my turkey?
Mary’s Turkeys are flavorful naturally, but dry brining with kosher salt or a herb rub 24 hours in advance can enhance taste. Avoid additional salt if using a pre-brined recipe.
Should I use a pop-up timer?
No. Pop-up timers can be inaccurate. Use a meat thermometer for best results.
How long do you roast a turkey?
Whole Turkey Roasting Instructions at 325°F
Whole Body Roasting Times
(Unstuffed Turkey)
Heritage Turkey Roasting Time
(Unstuffed Turkey)
Is it safe to cook a turkey in a bag?
Yes. Oven bags work well and may reduce cooking time. Always use a thermometer and follow package instructions.
Is it okay to use a convection oven setting?
We don’t recommend it, as it can dry out the turkey. If you do use it, monitor closely.
Why do some cookbooks suggest longer cooking times?
Many older recipes overestimate cook times, leading to dry meat. Once the meat is no longer pink, it’s done.
Why do some sources say cook to 180–185°F?
165°F is the safe internal temperature. Cooking past 170°F can dry out the meat. Let the turkey rest after reaching 165–170°F for juicy results.
Can I cook a turkey that is still partially frozen?
Not recommended. It may cook unevenly and pose food safety risks. Always thaw completely before cooking. Here are instructions for how to thaw your turkey.
After Cooking
How long can I keep leftovers?
Refrigerate leftovers within 2 hours. Eat within 3–4 days or freeze for longer storage in airtight containers.
From our Turkey Lovers
Mary's Turkey
- Fed Vegetarian Diet
- No Preservatives
- No Antibiotics Ever
- No Added Hormones
We are the first in the industry to be Verified with Non-GMO Project for poultry.
Mary’s Free-Range Organic Air Chilled Turkeys are an additional step-up the ladder in humane farming practices; with freedom to move about and a premium diet void of any chemical stimulators.
Certified Organic feeds must be certified by the USDA and everything that goes in them must be certified as well. Mary’s Organic Turkey feed does not contain any of the following:
- NO Animal By Products
- NO Genetically Modified Organisms (GMOs)
- NO Antibiotics Ever
- NO Pesticide Treated Grains
- NO Grains Grown with Chemical Fertilizers
