Sous Vide Turkey Breast

Looking for a foolproof way to cook turkey breast? Sous vide is the answer! This cooking method uses a temperature-controlled water bath, which produces perfectly cooked Sous Vide Turkey Breast every time!

sous vide turkey breast sliced

When the holiday season is upon us, turkey is a meat that is enjoyed often. While whole turkey usually takes center stage for holidays like Thanksgiving or Christmas, enjoying a perfectly cooked turkey breast is always a good idea!

This sous vide turkey breast bone in recipe is a straightforward way to get perfectly cooked meat. Using the sous vide method, your turkey retains its moisture and flavors.

Have a sous vide turkey breast frozen? This recipe works for that too. “Sous vide” means cooking food in a vacuum-sealed bag in a water bath at an exact temperature, ensuring even cooking. So, for a reliable turkey dish for any occasion, give this sous vide turkey breast recipe a try.

🍗What You’ll Need

  • 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.

Check out The Best Sous Vide Accessories for a perfect cooking experience!

🫕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.

⏲️Sous Vide Turkey Breast Temperature 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.

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.

DonenessTemperature (°F)Time (Hours)Weight (lbs)
Rare135°F (57°C)2 – 32-4
Medium Rare140°F (60°C)2.5 – 42-4
Medium145°F (63°C)3 – 4.52-4
Well Done150°F (66°C)4 – 62-4

🔥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.

❔FAQ

What temp does turkey breast fall off the bone?

Turkey breast will fall off the bone at 165F however, using the sous vide method will keep them from becoming dry.

Can I sous vide frozen turkey breast?

Yes, you can sous vide frozen turkey breast. cook for the same amount of time as fresh turkey breast as they will thaw and defrost in the water bath.

How do you not overcook turkey breast?

The sous vide method is a great way not to overcook turkey breast as the meat is cooked in its own juices. This keeps the moisture locked in and prevents the meat from drying out.

🦃More Sous Vide Turkey Recipes

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sous vide turkey breast sliced

Sous Vide Turkey Breast

This cooking method uses a temperature-controlled water bath, which produces perfectly cooked Sous Vide Turkey Breast every time!
4 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 8 servings
Calories: 245kcal

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.

Notes

⏲️Best Time and Temperature To Sous Vide Turkey breast

The best time and temperature to sous vide turkey breast will depend on how you like the texture of your meat. If you use a finishing method, you’ll want to cook at 150F. You can sous vide turkey breast anywhere from 4 hours to 12 hours. Use a kitchen thermometer to ensure your preferred temperature.
  • Medium – 140F for 4 hours (meat is moist and juicy and slightly pink)
  • Medium Well – 150F for 4 hours (moist and tender meat that’s perfect for finishing)
  • Well Done – 165F for 4 hours (similar to the texture of oven roasted turkey)

🔥Finishing

There are 3 ways to finish your turkey breast after it has been cooked sous vide. 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.

Nutrition

Calories: 245kcal | Carbohydrates: 1g | Protein: 57g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Cholesterol: 142mg | Sodium: 880mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.4mg

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