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    Home | Christmas Recipes

    Sous Vide Turkey Breast

    Dated: November 8, 2018 Last Modified: January 24, 2022 by Sarah Mock 7 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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!
    Jump to Recipe Pin Recipe Print Recipe
    TheBest Sous Vide Turkey Breast on a Lenox serving platter on a wooden surface.
    multipane graphic of Sous Vide 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!

    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:

    • 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!

    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.

    • Cranberry Apple Chutney Recipe
    • Sheet Pan Roasted Brussels Sprouts
    • Brussel sprout coleslaw 
    • Copycat Panera autumn squash soup
    •  

    Save to Pinterest:

    multipane graphic of Sous Vide Turkey Breast

    Printable Sous Vide Turkey Breast Recipe:

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

    Sous Vide Turkey Breast Recipe

    Sarah Mock
    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!
    4.66 from 26 votes
    Print Recipe Pin Recipe
    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 8 mins
    Cook Time 1 d
    Additional Time 6 mins
    Total Time 1 d 14 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Sous Vide
    Cuisine French
    Servings 4 servings
    Calories 103 kcal

    EQUIPMENT

    Joule Sous Vide
    Anova Culinary Sous Vide Cooker
    Sous Vide Water Bath
    Lid for Sous Vide Container
    FoodSaver Vacuum Sealer

    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

    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.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    First published November 8, 2018

     

    « Buffalo Chex Mix
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Wilhelmina Wessel

      November 09, 2018 at 3:57 pm

      5 stars
      This sous vide turkey looks cooked to perfection! So moist and juicy!

    2. Meagen Brosius

      November 09, 2018 at 3:46 pm

      5 stars
      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!

    3. Sarah

      November 08, 2018 at 12:07 pm

      Enjoy your sous vide! I love it so much. Enjoy this recipe.

    4. Sarah

      November 08, 2018 at 12:06 pm

      Isn't it amazing! The options are endless!

    5. Sandi

      November 08, 2018 at 11:55 am

      5 stars
      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.

    6. Jennifer Farley

      November 08, 2018 at 11:49 am

      5 stars
      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!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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