A sous vide turkey breast will give you the most succulent, perfectly cooked turkey breast. This sous vide recipe is perfect for when you want to have a Thanksgiving turkey for just a few people!
The easiest way to cook a turkey breast is with these simple sous vide instructions. The time is long but the results are a succulent, perfectly cooked turkey breast. Learn how to get golden brown, crispy skin like it was oven roasted!
Not the same as sous vide turkey but more of a traditionally roasted turkey recipe. If you want to make a juicy turkey in less time, a spatchcock turkey is for you! Last year we made a whole smoked turkey and it was delicious!
Be sure to check out my complete collection of sous vide recipes.
Why should you make sous vide turkey breast?
- The sous vide method of cooking a turkey breast will give you the most tender turkey breast without the work!
- In the professional culinary space, it is known that the sous vide techniques will ensure that the white meat will not only be moist and delicious but the most flavorful turkey you have ever had.
- The sous vide machine holds the water at exactly 136F, so the turkey breast will not overcook or dry out. Your job is to give it the full cook time.
- Use either a vacuum sealer bag or a large zip top plastic bag as long as you are using the water displacement method when using a gallon-sized open-top bag.
- If you are having a small gathering for Thanksgiving or don't want to heat up your kitchen to cook a turkey, is the sous vide cooking method to perfectly cook a turkey breast.
Substitutions
This recipe calls for a few tablespoons of my thanksgiving turkey brine recipe but you can also use your favorite holiday dry rub, or just generously sprinkle the outside of the bird with coarse salt, black pepper, some fresh thyme, fresh rosemary and sage.
Be sure to make a batch of cranberry sauce and smashed Brussels sprouts to serve with your perfectly cooked turkey breast.
Need more than just a turkey breast to serve for Thanksgiving dinner or Christmas dinner?
Ingredients needed to make this recipe:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to cook turkey breast sous vide:
- Preheat the sous vide water bath to 136F.
- Presear the turkey breast, skin side down in a hot skillet.
- Add the seared turkey breast to a gallon sized bag along with seasonings.
- Lower the bag into the sous vide bath.
- Clip the bag to the side of the container.
- Cook for 24 hours. Cover the container or check the water level; water evaporates over a long cook.
- After the cooking time, remove the sous vide turkey breast, and pat dry with paper towels.
- Sear again for a second sear.
- Slice and serve.
Understanding Sous Vide Time and Temperature
The traditional rule of cooking poultry to 165F works because bacteria like Salmonella are wiped out almost instantly at that temperature.
Sous vide gets you to the same safe place by a different road. At a lower temperature, it simply takes longer; you hold the turkey at that temperature until the bacteria are gone.
According to the USDA pasteurization chart (page 38), turkey held at 136F needs a little over an hour to be safe after the center of the breast reaches 136F.
This recipe cooks for 24 hours. That is plenty of time for the thickest part of the breast to come up to temperature and then stay there well past the hold time.
Chef Tip
136F is the lowest temperature on the USDA chart. Please do not set your water bath below 136F for poultry.
Turkey Pasteurization Chart
| Temperature | Time |
|---|---|
| 165°F (73.9°C) | Less than 15 seconds |
| 160°F (71.1°C) | 25 seconds |
| 155°F (68.3°C) | 1.5 minutes |
| 150°F (65.6°C) | 4 minutes |
| 145°F (62.8°C) | 11.5 minutes |
| 140°F (60°C) | 30 minutes |
| 136°F (57.8°C) | 67 minutes |
| Assuming a minimum of 6% fat |
Check the center of the thickest part with an instant-read thermometer.
Sarah's Thought
I think of the hold time of the meat, once it reaches a temperature, as the time it takes to wipe out the bacteria.And the temperature is the method in which this is accomplished. A higher temperature will give you a quicker result and a lower temperature will give you the same result, it just takes longer.
One of the great advantages of sous vide cooking is that it's very difficult to overcook your food. An extra hour or in this case, many extra hours, in the water bath will not ruin the turkey, which makes this "set it and forget it" method both safe and effective.
Different Temperatures = Different Textures
The temperature you choose changes the texture more than the safety.
At 136F, turkey breast is incredibly tender and juicy, with a silky, almost buttery bite. At 145F, it slices more like the turkey you know, still moist but a bit firmer. Once you climb to 155F and above, the texture gets closer to oven-roasted turkey.
Turkey cooked at 136F may look slightly pink in the center. As long as it held at temperature long enough, that is perfectly safe; go by time and temperature, not color.
How to get a turkey breast with crispy skin
Double searing a sous vide turkey breast.
I like to double sear my sous vide turkey breasts. I sear it before it goes into the sous vide cooking bag and then once again when it comes out. The first sear starts to develop the flavor on the skin of the turkey breast, giving the turkey natural flavors to cook in and the second sear crisps the skin.
How to double sear a turkey breast for crispy turkey skin.
Double searing a sous vide turkey breast is the best way of achieving optimal flavor, texture and crispy turkey skin.
First Sear
- Heat a cast iron skillet until the smoke point.
- Add 1 tablespoon neutral oil and 1 tablespoon butter to the pan; the oil keeps the butter from burning.
- Quickly place the turkey breast, skin side down into the butter.
- Allow the turkey skin to take on color and crisp; about 2 minutes.
- Remove from the skillet and cool to the touch before placing in the sous vide bag.
Second Sear
- After the sous vide cook, remove the coked turkey breast and pat dry.
- Heat a cast iron skillet until the smoke point.
- Add 1 tablespoon neutral oil and 1 tablespoon butter to the pan; the oil keeps the butter from burning.
- Quickly place the turkey breast, skin side down into the butter.
- Allow the turkey skin to take on color and crisp; about 2 minutes.
- Remove from the skillet and serve.
Time and temperature to cook a turkey breast for sous vide
Sous vide your turkey breast for 24 hours at 136F. The long, low temperature cook will make the meat exceptionally tender and flavorful. If you do not have 24 hours to cook at 136°F, adjust the time and temperature according to the chart found at Serious Eats.
What to serve with turkey breast.
Frequently asked questions, answers and tips:
Why should you sous vide a turkey breast?
I love to sous vide a turkey breast because the meat comes out perfectly tender, my kitchen does not heat up from the oven temperature and it is perfect for smaller Thanksgiving gatherings. There is no guessing with fluctuating oven temperatures. The water bath holds the turkey at 136F, so as long as you give it the full cook time, the center of the breast reaches a safe temperature and stays there.
Is it better to sous vide turkey at 145F or 165F?
Both are safe; the difference is texture. At 165F, bacteria are eliminated almost instantly, but the breast turns out firm and dry, just like an overcooked roast turkey.
At 145F, the turkey only needs to hold at that temperature for about 12 minutes to be safe, and it stays much juicier. I go even lower, to 136F for 24 hours, because it gives me the most tender turkey breast I have ever cooked.
Bone in or boneless turkey breast for sous vide?
Either one works at 136F for 24 hours. Personally, I prefer boneless because it slices cleanly, but some find the bone adds flavor. If you go bone-in, use a larger bag and make sure no sharp bone edges can poke through. If you need instructions on how to carve a whole turkey breast, I have them for you!
Ingredients
- 1 (1) split turkey breast
- 3 Tablespoon (3 Tablespoon) Turkey Brine Mix
- 2 Tablespoon (2 Tablespoon) Olive Oil
Instructions
- Heat sous vide water bath to 136F.
- Pre sear the turkey breast. (see instructions below)1 split turkey breast
- Place turkey breast in a 1 gallon sous vide bag or heavy duty zip top bag.
- Sprinkle 3 tablespoons of turkey brine mix over the turkey breast.3 Tablespoon Turkey Brine Mix
- Add 2 tablespoons olive oil to the bag.2 Tablespoon Olive Oil
- Submerge the bag and remove the air from the bag by allowing the water to press the air out.
- Clip the bag to the side of the sous vide container.
- Cook for 24 hours.
- Remove turkey breast from the bag, pat dry with paper towels, second sear. (see instructions below)
Nutrition
Notes
- Heat a cast iron skillet until the smoke point.
- Add 1 tablespoon neutral oil and 1 tablespoon butter to the pan; the oil keeps the butter from burning.
- Quickly place the turkey breast, skin side down into the butter.
- Allow the turkey skin to take on color and crisp; about 2 minutes.
- Remove from the skillet and cool to the touch before placing in the sous vide bag.
- After the sous vide cook, remove the cooked turkey breast and pat dry.
- Heat a cast iron skillet until the smoke point.
- Add 1 tablespoon neutral oil and 1 tablespoon butter to the pan; the oil keeps the butter from burning.
- Quickly place the turkey breast, skin side down into the butter.
- Allow the turkey skin to take on color and crisp; about 2 minutes.
- Remove from the skillet and serve.
First published November 8, 2018
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 18 years, Sarah helps the home cook prepare her recipes with professional results.
Wilhelmina Wessel says
This sous vide turkey looks cooked to perfection! So moist and juicy!
Meagen Brosius says
Such a great way to keep all those flavors and juices in there! I love sous vide cooking for turkey since it typically dries out on me!
Sandi says
My husband and I fell in love with sous vide recently after going to a restaurant that uses this cooking method. I can't wait to try this recipe out.
Sarah says
Isn't it amazing! The options are endless!
Jennifer Farley says
I just recently purchased a sous vide and have been loving all of these amazing recipes! It's truly the best way to cook meat. This is amazing. Thank you!
Sarah says
Enjoy your sous vide! I love it so much. Enjoy this recipe.