Broil turkey pieces 4–15 minutes per side, then cook to 165°F internal for safe, juicy meat.
Broiling turkey is a fast way to get crisp skin and rich flavor without heating the oven for hours. The broiler runs hot and works fast, so you need clear timing rules to avoid dry meat or a scorched top.
If you keep asking, “how long to broil turkey?”, the honest answer is that it depends on the cut and thickness. Match your broil time to the size of the turkey piece and confirm doneness with a thermometer so you can repeat good results every time.
How Long To Broil Turkey? Basic Timing Rules
For most home ovens, broiling turkey is best for smaller pieces or for finishing a roasted bird. A whole large turkey placed directly under the broiler will brown on the outside long before the center reaches a safe temperature, so use the broiler for parts or as a final browning step.
As a practical starting point, thin turkey slices or cutlets that are about 1 centimeter to 2 centimeters thick broil in about 4 to 7 minutes per side on a rack that sits 10 to 15 centimeters below the element. Thicker steaks or a small boneless breast, around 2 to 5 centimeters thick, usually need 10 to 15 minutes per side, with a flip in the middle and close visual checks near the end.
| Turkey Cut | Approximate Thickness | Typical Broil Time Per Side* |
|---|---|---|
| Extra thin cutlets or scallopini | Under 1 cm | 3–4 minutes |
| Standard turkey cutlets | 1–2 cm | 4–7 minutes |
| Turkey steaks or London broil pieces | 2–3 cm | 10–15 minutes |
| Small boneless turkey breast | 3–5 cm | 10–15 minutes |
| Bone-in turkey breast, pre-roasted | N/A (broil to brown) | 2–5 minutes |
| Cooked turkey slices for reheating | 0.5–1 cm | 1–3 minutes |
| Turkey drumsticks or thighs, pre-roasted | N/A (finish under broiler) | 3–6 minutes |
*Times assume an oven broiler set to high and a rack position that keeps the turkey about 10 to 15 centimeters from the element.
No matter which style you use, the real decision point is temperature, not minutes. Food safety agencies agree that turkey and other poultry are safe to eat once the thickest part of the meat reaches at least 165°F, as confirmed with a food thermometer inserted away from bone or pan.
Broiling Turkey Time By Cut And Thickness
Broil times for turkey depend far more on thickness and distance from the heat than on the exact weight on the package label. Break your plan into three groups: thin cutlets, standard breast pieces, and parts that are finished under the broiler after roasting.
Thin Turkey Cutlets Under 1 Inch
Packed turkey cutlets, sometimes labeled as scallopini, are thin and cook fast. With the rack 10 to 15 centimeters from the broiler, these slim slices usually need only 3 to 4 minutes per side. Turn them once the top looks lightly browned with small charred spots around the edges.
Because these cutlets have so much surface area, they can dry out quickly. Check one piece with a thermometer; if the center has not reached 165°F, return the pan to the oven for another 1 to 2 minutes and check again.
Standard Turkey Breasts One To Two Inches Thick
Thicker turkey breast portions sit between fast broiling and slow roasting. A boneless piece that is 2 to 5 centimeters thick usually needs about 10 to 15 minutes per side under a high broiler, for a total of 20 to 30 minutes of direct heat.
For even cooking, start with the meat a short distance farther from the element, around the middle rack position, and move it one level closer for the last third of the time. Turn the breast halfway and spoon any pan juices over the top right after flipping. Start checking the internal temperature a few minutes before the low end of the range so you can pull the turkey as soon as it hits 165°F.
Turkey Drumsticks And Thighs Under The Broiler
Drumsticks and thighs have more connective tissue and respond well to a slower roast before they go under direct heat. Roast them at a moderate oven setting until they are almost done, then slide the pan under the broiler for 3 to 6 minutes to crisp the skin and deepen the color.
Because dark meat is more forgiving, you can let the internal temperature climb a bit above 165°F without losing tenderness.
Using The Broiler To Finish A Roast Turkey
If you roasted a whole bird and the skin looks pale near the end, you can use the broiler as a finishing tool. Leave the turkey on a lower rack to keep some distance from the element. A few minutes of broiling is often all you need to add deep golden color.
Watch constantly during this step. The line between well browned and burnt is narrow under a broiler. Once the skin looks even and glossy, remove the pan, tent the turkey with foil, and let it rest for at least 20 minutes so the juices settle before carving.
Safe Internal Temperature And Why Time Is Only A Guide
Minutes under the broiler give you a rough schedule, but only a thermometer tells you when turkey is ready to eat. A safe internal temperature for turkey is 165°F measured in the thickest part of the breast or thigh, which is the standard repeated across food safety charts for poultry.
Resources such as the FoodSafety.gov safe minimum internal temperature chart stress 165°F as the minimum target for turkey and stuffing.
Because broilers run hotter than roasting settings, oven layout, pan color, and the exact distance from the element change how quickly the center of the meat warms up. Treat any listed broil time as a starting point, check with a digital thermometer early, and adjust in small steps of 1 to 2 minutes as needed.
Setting Up Your Oven Broiler For Turkey
A little setup work before you broil turkey keeps browning even and cleanup easier. Think about three things: rack position, pan choice, and how you prepare the meat before it goes under the heat.
Rack Position And Pan Choice
Most oven broilers sit at the top of the cavity. For turkey, a middle rack position that keeps the surface of the meat 10 to 15 centimeters below the element is a good starting point. That gives the skin or exposed surface time to brown before the outside burns.
Use a sturdy, rimmed metal sheet pan or broiler pan. A rack that lifts the turkey off the metal lets fat drip away and keeps the underside from sitting in hot grease, which helps with even cooking and crisper skin. Line the pan with foil for easier cleanup, but keep foil away from the element itself.
Seasoning And Oil For Broiled Turkey
Because broiling uses direct radiant heat, exposed surfaces dry quickly. Pat the turkey dry with paper towels, then coat the skin or outer surface with a thin layer of oil or melted butter so seasonings stick and browning stays even.
Salt the meat at least 30 minutes in advance, or up to a day ahead in the refrigerator for thicker pieces. Extra flavor can come from garlic, herbs, citrus zest, or a dry spice blend. Avoid heavy sugary glazes during the full broil time; brush them on during the last few minutes so they caramelize instead of burning.
Checking Doneness With A Thermometer
Insert the probe into the thickest part of the turkey piece, staying away from bone and the pan. For breast meat, this is usually the center of the largest section; for drumsticks and thighs, aim for the deepest part without touching the bone.
According to USDA turkey cooking safety guidance, the meat is ready when the thermometer reads 165°F at those points, and any stuffing or dense fillings also reach 165°F.
You can also check your approach against the USDA turkey cooking guidance, which repeats the same 165°F target for turkey.
Approximate Broil Time By Weight For Turkey Breast
Weight is less precise than thickness, but it still helps when planning dinner. Within the typical range for boneless turkey breast, broil time scales with both mass and how close the meat sits to the element.
Use these ranges as an upper limit when broiling at high heat. If your oven runs hot or the meat is already partly cooked, expect the lower end of the range and always confirm with a thermometer for safety.
| Turkey Breast Weight | Approximate Total Broil Time** | Start Checking Internal Temp After |
|---|---|---|
| 0.5 kg (about 1.1 lb) | 10–16 minutes | 8 minutes |
| 0.75 kg (about 1.6 lb) | 14–22 minutes | 10 minutes |
| 1.0 kg (about 2.2 lb) | 20–28 minutes | 14 minutes |
| 1.25 kg (about 2.8 lb) | 22–32 minutes | 16 minutes |
| 1.5 kg (about 3.3 lb) | 24–36 minutes | 18 minutes |
| 1.75 kg (about 3.9 lb) | 26–40 minutes | 20 minutes |
| 2.0 kg (about 4.4 lb) | 30–44 minutes | 22 minutes |
**Total time includes both sides under the broiler. Flip halfway and rotate the pan as needed for even color.
If you are broiling turkey that has already been cooked by another method, like roasting or slow cooking, shorten the ranges above. In that situation the broiler is only adding color and a bit of extra surface heat, so 2 to 5 minutes can be enough even for larger pieces, as long as the center was already at a safe temperature before broiling.
Broiling Frozen Or Pre-Cooked Turkey Safely
For best quality, thaw raw turkey in the refrigerator before broiling. Broiling turkey directly from frozen leads to an overcooked surface while the interior still sits in the danger zone where bacteria can grow.
Pre-cooked turkey, such as leftover roast or smoked slices, can be broiled to reheat and crisp the edges. Keep these pieces in a single layer, brush lightly with oil or pan drippings, and broil for 1 to 3 minutes per side. Check that the center reaches 165°F again, especially if the leftovers were stored for several days.
Broiled Turkey Timing In Everyday Cooking
So how long to broil turkey? Thin cutlets under 1 centimeter thick often finish in 3 to 4 minutes per side. Medium pieces around 2 to 5 centimeters thick usually need 10 to 15 minutes per side, while roasted parts and whole birds only spend a few minutes under the broiler for color.
Broiling works best when you treat time as a flexible window. Stay near the oven, watch the surface color, and rely on a digital thermometer to confirm the 165°F mark in the thickest part of the meat. When you match your broil time to the cut and thickness, you can turn turkey from a once-a-year project into a quick, reliable option for weeknight dinners.