Sous Vide Turkey Breast
Craving a perfectly cooked turkey breast for Christmas or Thanksgiving? Make this Sous Vide Turkey Breast! This precise cooking method uses a temperature-controlled water bath to lock in moisture and flavor, delivering tender and juicy poultry every time.
Sous vide is my favorite way to cook turkey breast. Whether I’m making it for a quick weeknight meal or as part of our Thanksgiving or Christmas spread, this French cooking method never lets me down. It makes a juicy, flavorful poultry every time, and I love that I don’t have to worry about the meat turning out dry or uneven.
The sous vide technique is kind of like giving the turkey a gentle bath. It slowly cooks in a temperature-controlled water bath, locking in all that moisture while cooking evenly from edge to edge.
If I forget to thaw the turkey breast (which happens more than I’d like to admit), I just toss it in frozen. Whether I use bone-in or boneless, it always turns out perfectly. I can season it however I want, then finish it off with a crispy sear in the oven, air fryer, or skillet. It’s also great when you’re having a smaller holiday gathering and don’t need to cook a whole turkey.
🍗Key Ingredients
- Bone-In Turkey breast – You can find whole bone-in turkey breast at your local grocery store or butcher, especially around the holiday season. You can also use one without the bone (boneless).
- Seasonings – The options for how to season turkey breast are endless. You can use your favorite seasoning blend or a simple mix of garlic, salt, and garlic powder.
Equipment
- Immersion Circulator – The best immersion circulator is by Anova because it’s top-of-the-line quality and has a great app that connects with your phone. You can also use a budget-friendly brand such as the SAKI or InkBird brand.
- Vacuum Sealer – Use any basic vacuum sealer with your sous vide. You can also use these sous vide bags with hand pump for about $15.
- Vacuum Sealer Bags – Purchase a set of different sizes for ease and variety.
- Large Pot or Sous Vide Container – If you’re cooking a lot with the sous vide, it’s helpful to have a container that’s perfectly sized to hold the immersion circulator and the food its cooking. Otherwise, you can use a large pot or heat-safe container.
- Sous Vide Clips or Sous Vide Weights – These accessories are made to keep the food submerged in the water while it cooks to make sure it cooks evenly. You can purchase these or use a heavy kitchen utensil and binder clips.
🫕How Make Turkey Breast Sous Vide
1️⃣Prepare the water bath: Add water to a large pot or sous vide container that is large enough to fully submerge the turkey breast without spilling over. Set the immersion circulator to your desired temperature (see chart below).
2️⃣Season the turkey breast: Pat the turkey breast dry with a paper towel. Season the turkey breast with your desired dried seasonings.
3️⃣Vacuum seal the turkey breast: Place the seasoned turkey breast in a vacuum-sealed bag making sure to get as much air out as possible before sealing. You can also use the water displacement method (see below).
4️⃣Cook sous vide: Submerge the vacuum-sealed bag of turkey breast in the sous vide water bath. Clip the bag to the side of the pot or container making sure it doesn’t touch the bottom or sides. Cook for the desired amount of time.
5️⃣Finish: When the turkey breast is done cooking, remove them from the water bath and place them on a plate or cutting board. Allow them to rest for a few minutes before patting dry with a paper towel and using your favorite finishing method.
🧊Sous Vide Frozen Turkey Breast
To sous vide frozen turkey breast, start by setting your immersion circulator to the desired temperature. Place the frozen turkey breast in a vacuum-sealed bag, ensuring most of the air is removed before sealing. If you don’t have a vacuum sealer, you can use the water displacement method. Submerge the bag in the sous vide water bath, ensuring it’s fully immersed and not touching the container’s sides or bottom. Add an additional hour to your standard cooking time to account for the turkey being frozen. Once done, remove, pat dry, and finish with your preferred method.
⏲️Temperature and Timing Chart
When cooking turkey breast sous vide, the time and temperature will vary depending on the desired level of doneness and the thickness of the turkey breast. Here’s a temperature chart table for sous vide turkey breast, including recommended times and weights.
| Doneness | Temperature (°F) | Time (Hours) | Weight (lbs) |
|---|---|---|---|
| Rare | 135°F (57°C) | 2 – 3 | 2-4 |
| Medium Rare | 140°F (60°C) | 2.5 – 4 | 2-4 |
| Medium | 145°F (63°C) | 3 – 4.5 | 2-4 |
| Well Done | 150°F (66°C) | 4 – 6 | 2-4 |
Note: The times and temperatures provided here are general guidelines. Always use a reliable sous vide immersion circulator and a food-safe vacuum-sealed bag for sous vide cooking. Ensure that the turkey breast is fully thawed before cooking.
🔥Finishing
There are 3 ways to finish your turkey breast after it has been cooked sous vide for crispy skin. Keep in mind that turkey breast can be extremely delicate after cooking with all of its moisture so handle your turkey with care to prevent it from breaking.
- Broiling – Place turkey breast on a greased baking sheet and broil for about three minutes per side or until crisp and slightly charred.
- Air Fryer – Place turkey breast in the air fryer and cook at 400F for about five minutes or until crisp.
- Cast Iron Skillet – Place turkey breast in a heavy-bottomed skillet with a bit of oil over medium-high heat. Cook for about two minutes per side or until crisp and slightly charred.
🧂How To Season Turkey Breast
- Smoked turkey breast – Add a few drops of liquid smoke to the seasoning blend.
- Cajun turkey breast – Season with a Cajun spice blend or make your own using paprika, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and thyme.
- Herb turkey breast – Mix together dried rosemary, sage, and thyme. Add some fresh chopped rosemary, sage, and thyme to the bag as well.
- Lemon pepper turkey breast – Season with a store-bought blend or make your own using lemon zest, black pepper, garlic powder, and onion powder.
🥔Serve Sous Vide Turkey With
- Green Beans Almondine
- Everything Bagel Mashed Potatoes
- Dairy Free Sweet Potato Casserole
- Instant Pot Cranberry Sauce
- Instant Pot Hot Spiced Apple Cider
❔FAQ
Sous vide is perfect for meal prep. Cook the turkey breast ahead of time for up to 5 days in advance, refrigerate it in the vacuum-sealed bag, and then reheat it by placing the sealed bag back in a 135°F water bath for about 30-45 minutes before finishing with a quick sear.
After cooking, pat the turkey dry with paper towels. Use a cast iron skillet with a bit of oil or broil it in the oven for 2-3 minutes per side. You can also use an air fryer at 400°F for 4-5 minutes until the skin is golden and crisp.
If you don’t have a vacuum sealer, try the water displacement method. Place the seasoned turkey breast in a zip-top bag, slowly lower the bag into the water bath, and seal it just before the water reaches the top to remove the air.
Keep leftover turkey breast in an airtight container or reseal it in a vacuum bag. Store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat by placing it in a water bath at 135°F until warmed through.
Turkey breast will fall off the bone at 165F however, using the sous vide method will keep them from becoming dry.
🦃More Sous Vide Turkey Recipes
Sous Vide Turkey Breast
Equipment
Ingredients
- 3 pounds Turkey Breast bone in
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
Instructions
- Add water to a large pot or sous vide container that is large enough to fully submerge the turkey breast without spilling over. Set the immersion circulator to your desired temperature (see chart below).
- Pat the turkey breast dry with a paper towel. Season the turkey legs with your desired dried seasonings.
- Place the seasoned turkey breast in a vacuum-sealed bag making sure to get as much air out as possible before sealing. You can also use the water displacement method (see below).
- Submerge the vacuum-sealed bag of turkey breast in the sous vide water bath. Clip the bag to the side of the pot or container making sure it doesn't touch the bottom or sides. Cook for the desired amount of time.
- When the turkey breast is done cooking, remove them from the water bath and place them on a plate or cutting board. Allow them to rest for a few minutes before patting dry with a paper towel and using your favorite finishing method.
