Sous Vide Turkey Breast -

4 from 2 votes

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.

Prep Time10

Cook Time4

Course: Holiday Recipes, Main Course, Sous Vide, Turkey

Cuisine: American

Keyword: anova turkey breast, how to sous vide turkey breast, sous vide bone in turkey breast, sous vide boneless turkey breast, sous vide frozen turkey breast, sous vide turkey breast, sous vide turkey breast bone in, sous vide turkey breast frozen, sous vide turkey breast recipe

Servings: servings

Calories: 245kcal

Author: Valerie Skinner

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.

Notes

🧊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.

🦃More Sous Vide Turkey Recipes

Sous Vide Turkey Legs

Sous Vide Turkey Wings

Sous Vide Turkey Tenderloin

Sous Vide Turkey Thighs

Nutrition