Go Back Email Link
–+ servings
Sous Vide Turkey Breast
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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!
Pin Recipe Print Recipe
Simple turkey breast recipe with cranberries and sage on a white plate.
Prep Time8 minutes
Cook Time1 day
other time6 minutes
Prep Time1 day 14 minutes
servings4 servings

Ingredients

  • 1 (1) split turkey breast
  • 3 Tablespoon (3 Tablespoon) Turkey Brine Mix
  • 2 Tablespoon (2 Tablespoon) Olive Oil

Instructions

  1. Heat sous vide water bath to 135F.
  2. Pre sear the turkey breast. (see instructions below)
    1 split turkey breast
  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.
    3 Tablespoon Turkey Brine Mix
  5. Add 2 tablespoons olive oil to the bag.
    2 Tablespoon Olive Oil
  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)

Nutrition

Serving: 1 | Calories: 103kcal | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 28mg

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.
CourseSous Vide
CuisineFrench
Keywordsous vide turkey, sous vide turkey breast
QR Code linking back to recipe