Sous Vide Turkey Breast Recipe

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!

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!

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!

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

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.

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:

Printable Sous Vide Turkey Breast Recipe:

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!

4.69 from 22 votes

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 1 d

Additional Time 6 mins

Total Time 1 d 14 mins

Cook ModePrevent 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
• LIPAVI 19 Qt Sous Vide Water Bath
• Lid for Sous Vide Container, with precision cut-out
• FoodSaver Vacuum Sealer Machine with Bags and Rolls Starter Kit

Ingredients

  

1x2x3x

• 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: 1gCalories: 103kcalProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 24mgSodium: 28mg

Tried this recipe?Let us know how it was!

First published November 8, 2018