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Sous Vide Turkey Breast Recipe

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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!

TheBest Sous Vide Turkey Breast on a Lenox serving platter on a wooden surface.

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.

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. If you want to make a juicy turkey in less time, a spatchcock turkey is for you!

Quick! Before you forget, click here to save this recipe to Pinterest.

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.

Be sure to check out my complete collection of sous vide recipes.

What equipments is needed to sous vide?

  • Large pot to hold the water.
  • Sous vide immersion circulator.
  • Zip top gallon bag or sous vide bag.
  • Cast iron skillet
  • Tongs.
  • Paper towels.

New to sous vide? I explain in simple terms everything I know about sous vide cooking. Included in my favorite sous vide recipes are my sous vide pork chop recipe!

Sous Vide Turkey Breast in the cooking bag with seasonings and oil.

Ingredients needed:

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!

Sous Vide Turkey Breast in a waterbath

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.

Double searing a sous vide turkey breast is the best way of achieving optimal flavor, texture and crispy turkey skin.

first sear of Sous Vide Turkey Breast

First Sear

  1. Heat a cast iron skillet until the smoke point.
  2. Add 2 tablespoons of butter to the pan and allow it to melt and bubble.
  3. Quickly place the turkey breast, skin side down into the butter.
  4. Allow the turkey skin to take on color and crisp; about 2 minutes.
  5. Remove from the skillet and cool to the touch before placing in the sous vide bag.

second sear on a Sous Vide Turkey Breast

Second Sear

  1. After the sous vide cook, remove the coked turkey breast and pat dry.
  2. Heat a cast iron skillet until the smoke point.
  3. Add 2 tablespoons of butter to the pan and allow it to melt and bubble.
  4. Quickly place the turkey breast, skin side down into the butter.
  5. Allow the turkey skin to take on color and crisp; about 2 minutes.
  6. Remove from the skillet and serve.

sliced Sous Vide Turkey Breast showing texture

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.

Save to Pinterest:

multipane graphic of Sous Vide Turkey Breast

Printable Sous Vide Turkey Breast Recipe:

Yield: 4 servings

Sous Vide Turkey Breast Recipe

TheBest Sous Vide Turkey Breast on a Lenox serving platter on a wooden surface.

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!

Prep Time 8 minutes
Cook Time 1 days
Additional Time 6 minutes
Total Time 1 days 14 minutes

Ingredients

  • 1 split turkey breast
  • 3 Tablespoons Turkey Brine Mix
  • 2 Tablespoons Olive Oil

Instructions

  1. Heat sous vide water bath to 135F.
  2. Pre sear the turkey breast. (see instructions below)
  3. Place turkey breast in a 1 gallon sous vide bag or heavy duty zip top bag.
  4. Sprinkle 3 tablespoons of turkey brine mix over the turkey breast.
  5. Add 2 tablespoons olive oil to the bag.
  6. Submerge the bag and remove the air from the bag by allowing the water to press the air out.
  7. Clip the bag to the side of the sous vide container.
  8. Cook for 24 hours.
  9. Remove turkey breast from the bag, pat dry with paper towels, second sear. (see instructions below)

Notes

First Sear

  1. Heat a cast iron skillet until the smoke point.
  2. Add 2 tablespoons of butter to the pan and allow it to melt and bubble.
  3. Quickly place the turkey breast, skin side down into the butter.
  4. Allow the turkey skin to take on color and crisp; about 2 minutes.
  5. Remove from the skillet and cool to the touch before placing in the sous vide bag.

Second Sear

  1. After the sous vide cook, remove the coked turkey breast and pat dry.
  2. Heat a cast iron skillet until the smoke point.
  3. Add 2 tablespoons of butter to the pan and allow it to melt and bubble.
  4. Quickly place the turkey breast, skin side down into the butter.
  5. Allow the turkey skin to take on color and crisp; about 2 minutes.
  6. Remove from the skillet and serve.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 103Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 28mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 8g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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© Copyright 2019 Savoring The Good, LLC
Cuisine: French / Category: Sous Vide

First published November 8, 2018

 

About Sarah Mock

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 11 years Sarah helps the home cook prepare her recipes with professional results.

Comments

  1. 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!

  2. 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.

  5. 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!

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