Sous Vide Turkey Breast Recipe 🦃 Boneless Turkey Breast with Crispy Skin

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.

😍 Here is why this sous vide turkey breast recipe is amazing:

• 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.
• Home cooks do not need to worry about checking to ensure the breast meat's internal temperature is consistent because the sous vide machine will regulate the water temperature and not go above or below the set temperature.
• 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 course 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?

🍳 What equipment is needed for sous vide cooking?

• 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!

🦃 Boneless Turkey Breast:

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

🎛️ How to sous vide a turkey breast

1. Preheat the sous vide water bath.
2. Presear the turkey breast, skin side down in a hot skillet.
3. Add the seared turkey breast to a gallon sized bag along with seasonings.
4. Lower the bag into the sous vide bath.
5. Clip the bag to the side of the container.
6. Cook.
7. After the cooking time, remove the sous vide turkey breast, and pat dry with paper towels.
8. Sear again for a second sear.
9. Slice and serve.

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

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.

⏲️ Time and temperature to cook a turkey breast for sous vide

Sous vide your turkey breast for 24 hours at 135F. The long, low 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

📝 Frequently asked questions, answers and tips:

Sous Vide Turkey Breast Recipe

Sarah Mock

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!

4.65 from 28 votes

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Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 8 minutes mins

Cook time for the recipeCook Time 1 day d

Cool TimeAdditional Time 6 minutes mins

total time to prep and cook the recipe.Total Time 1 day d 14 minutes mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Sous Vide

Cuisine French

Makes 4 servings

Per Serving 103 kcal

HELPFUL KITCHEN TOOLS

Joule Sous Vide

Anova Culinary Sous Vide Cooker

Sous Vide Water Bath

Lid for Sous Vide Container

FoodSaver Vacuum Sealer

Ingredients

 

US CustomaryMetric

1x2x3x

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

US CustomaryMetric

Instructions

 

• Heat sous vide water bath to 135F.
• 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 Tablespoons Turkey Brine Mix
• Add 2 tablespoons olive oil to the bag.
  2 Tablespoons 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)

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.

Nutrition

Serving: 1Calories: 103kcalProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 24mgSodium: 28mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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First published November 8, 2018

👩🏻‍🍳 Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.