If you are having a small gathering for Thanksgiving or don’t want to heat up your kitchen to cook a turkey, us the sous vide cooking method to perfectly cook a turkey breast. 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 a crispy skin like it was oven roasted!
This recipe calls for a few tablespoons of my thanksgiving turkey brine recipe and I would be sure to make a batch of cranberry apple chutney to serve with your perfectly cooked turkey breast. Need more than just a turkey breast to serve at Thanksgiving or Christmas? You can’t go wrong with my Easy Juicy Oven Roasted Brined Thanksgiving Turkey Recipe. Not the same as sous vide but more of a traditionally roasted turkey recipe.
Why 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 need to be concerned with fluctuating oven temperatures or making sure the center of the turkey breast has reached a safe temperature. The consistency of the sous vide water bath cooking method takes care of all of it.
What equipments is needed to sous vide a turkey breast?
- Large pot to hold the water.
- Sous vide immersion circulator.
- Zip top gallon bag or sous vide bag.
- Cast iron skillet
- Tongs.
- Paper towels.
Sous Vide Turkey Breast Ingredients
- 1 split turkey breast
- 3 Tablespoons Turkey Brine Mix
- 2 Tablespoons Olive Oil
Bone in or bone out for sous vide turkey breast?
When sous viding a turkey breast it is up to you if you want to use a bone in or a deboned turkey breast. Personally, I prefer deboned but that is for slicing purposes. Some find that by leaving the bone in, there is added flavor to be breast. If you need instructions on how to carve a whole turkey breast, I have them for you!
How to sous vide a turkey breast.
- Heat sous vide water bath to 135F.
- Pre sear the turkey breast. (see instructions below)
- 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.
- Add 2 tablespoons olive oil to the bag.
- 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)
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 sous vide turkey breast.
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 2 tablespoons of butter to the pan and allow it to melt and bubble.
- 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 2 tablespoons of butter to the pan and allow it to melt and bubble.
- 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.
How long to cook a turkey breast sous vide
Sous vide your turkey breast for 24 hours at 135F. The long, lower temperature cook will make the meat exceptionally tender and flavorful. If you do not have 24 hours to cook at 135 adjust the time and temperature according to the chart found at Serious Eats.
What to serve with turkey breast.
- Cranberry Apple Chutney Recipe
- Sheet Pan Roasted Brussels Sprouts
- Brussel sprout coleslaw
- Copycat Panera autumn squash soup
More Sous Vide Recipes:
- The Best Sous Vide Eggnog Recipe
- Sous Vide Sea Bass
- Pickled banana peppers
- Sous Vide Creme Brulee
- Sous Vide Cold Brew Coffee.
- Sous Vide Oreo Cheesecake
- Sous Vide Grapefruit Infused Gin
- Homemade cucumber infused gin
- Sous Vide Lemon Curd
- Sous Vide Pomegranate Curd Recipe
- Sous Vide Blood Orange Curd
- Sous Vide Homemade Limoncello Recipe
- How To Cook Asparagus Using Sous Vide
- Sous Vide Hollandaise
- Sous Vide Vanilla Extract
- Sous Vide Mascarpone Cheese
- Lilac Infused Alcohol
- How to perfectly cook shrimp
- Sous vide corned beef
- Whole30 Avocado Toast with a Perfectly Poached Egg
- Sous Vide Vanilla Bean Honey
- Sous Vide Infused Hot Honey
- Homemade clotted cream
- Egg yolk croquette
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Printable Sous Vide Turkey Breast Recipe:
Sous Vide Turkey Breast Recipe
Ingredients
- 1 split turkey breast
- 3 Tablespoons Turkey Brine Mix
- 2 Tablespoons Olive Oil
Instructions
- Heat sous vide water bath to 135F.
- Pre sear the turkey breast. (see instructions below)
- 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.
- Add 2 tablespoons olive oil to the bag.
- 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)
Notes
- Heat a cast iron skillet until the smoke point.
- Add 2 tablespoons of butter to the pan and allow it to melt and bubble.
- 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 coked turkey breast and pat dry.
- Heat a cast iron skillet until the smoke point.
- Add 2 tablespoons of butter to the pan and allow it to melt and bubble.
- 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.
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!
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!
Sarah says
Enjoy your sous vide! I love it so much. Enjoy this recipe.
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!
Wilhelmina Wessel says
This sous vide turkey looks cooked to perfection! So moist and juicy!