Sous Vide Turkey Breast

Sous Vide Turkey Breast – make the most tender, juicy, and delicious turkey ever using sous vide! It is so easy to make, and will be the star of your holiday table!

Let’s face it, making Thanksgiving dinner with the perfect Roasted Turkey can be intimidating and a lot of work. Everyone has the traditions they expect, if you are hosting you have the pressure of trying to make everything perfect, and it is just a lot to handle!

Well I am here to to show you how making a sous vide turkey breast can make your life a whole lot easier, and it is probably the best turkey you will ever have!

 

First let’s say if you aren’t serving 10 people, the whole bird isn’t really necessary. It looks nice and all, but you end up with so much leftover. And with all the sides it really can be too much. So a turkey breast is a really great option if you want to makes things smaller and more manageable.

The other really nice thing about sous vide, is you can’t really over cook it. It takes 3 hours to cook your average 3 pound turkey breast, but it can stay in there for up to 6 hours without getting over cooked. So if someone is late, or your Twice Baked Potato Casserole is taking a little longer than expected, it isn’t a problem.

WHAT IS SOUS VIDE?

It means “under vacuum.” What that means, is you vacuum seal your food in a bag, and then cook it in a water bath that is circulating the water at the perfect temperature.

We have been using sous vide to cook meat for years. Once you try it, you will not turn back. You set the temperature of the water to the temperature you want your meat cooked. And then it cooks them to exactly that temp, never more. So you get perfectly cooked steak, lamb, pork etc. every single time. No guess work!

I use the Joule by Breville Sous Vide, and I highly recommend it. It works very well, the temperature is accurate and it is reliable. I have used 2 others in the past few years that have not lasted.

Sous Vide Turkey Breast Ingredients

You really can season this however you want. So if you have a favorite blend of herbs you normally use, it will work perfectly there.

• Boneless Turkey Breast (3-4 pounds)
• Fresh Rosemary
• Fresh Sage
• Garlic
• Lemon Slices
• Butter
• Salt & Pepper

How To Make Sous Vide Turkey Breast

1. Start by preheating your sous vide water bath to 145º F.
2. Then you want to season your turkey well with salt and pepper.
3. Place the turkey breast inside your vacuum bag, and add the herbs, crushed garlic, a few slices of lemon and a little bit of butter. As the turkey cooks, it will absorb all the flavors of what you add to the bag.
4. Seal the bag using your vacuum sealer. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
5. Submerge the turkey breast in a water bath that is set to 145º F and cook for 3 hours. You can leave it in there up to 6 hours if necessary.
6. After the turkey is cooked remove it from the bag, discard the herbs and everything you added, and pat the turkey dry.
7. Place on a baking sheet and put under the broiler for 4-5 minutes to brown the turkey.
8. Remove from the oven and slice to serve.

What Should I Serve With Turkey

• Twice Baked Potato Casserole
• Ruth Chris Sweet Potato Casserole
• Roasted Butternut Squash
• Sausage Stuffing
• Au Gratin Potatoes

Sous Vide Turkey Breast Tips

• What Temperature Do I Sous Vide Turkey Breast. The answer is 145º. I know you are told to cook turkey to 165º F, and for normally cooking that is 100% true. But the way sous vide works is different, and it is pasturizing the meat the entire time. So you can cook to a lower temperature. You can see from the pictures that the turkey is fully cooked and white the whole way through. Cooking it to a higher temperature would only make it more stringy and a bad texture.
• Should I Brine Turkey Before I Sous Vide. No, it is not necessary. Cooking sous vide is so different than normal baking, you are literally cooking it in liquid and do not lose any of the juices from the meat, because they stay sealed in the bag. So you can just add any aromatics and seasonings you want to the bag, and it will marinate and absorb into the meat as it cooks.
• If you don’t have a lid for your sous vide bath, you can use a cookie sheet or pot lid. Covering the water bath means you lose less water while cooking, so you won’t have to worry about adding more. You also won’t lose as much heat as the meat cooks.
• You will want to sear the turkey breast after you take it out of the water bath. Sous vide meat does not look appealing when you remove it from the bag. Noramlly when you make Sous Vide Pork Chops, you sear them in butter and oil on the stove top. You can do that here, but I prefer to put it under the broiler to get browned. You can drizzle a little oil over the top to ensure it really does brown well if desired.
• There is no need to allow your meat to rest when you cook sous vide. Because of how it cooks, all of the juices are already evenly distributed in the meat. So as soon as you sear you can serve.

Make Ahead

Did you know if you make sous vide turkey breast, you can actually make it ahead of time?! Crazy, I know, but it can really cut down on the stress of the big day.

Here is what you need to do:

• Cook the turkey as the recipe card directs, but DO NOT remove the turkey from the bag. Instead, you want to quickly cool down the turkey in an ice water batch for 10 minutes.
• Afte the turkey is cool, place it in the fridge for up to 3 days.
• The day of, place the turkey back in a water bath set to 140º for 45 minutes to warm it through. Then you take it out of the bag, pat it dry and place it under the broiler like the recipe card instructs.

What To Do With Leftover Turkey

• Leftover Turkey Soup
• Turkey Salad
• Turkey Tamale Pie
• Turkey Enchiladas
• Tortilla Soup
• Pot Pie Noodles
• Creamy Tortellini Soup
• Chicken (Turkey) Bacon Avocado Quesadilla

Continue to Content

Yield: 8

Sous Vide Turkey Breast

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Sous Vide Turkey Breast - make the most tender, juicy, and delicious turkey ever using sous vide! It is so easy to make, and will be the star of your holiday table!

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Ingredients

• 1 boneless turkey breast (about 3-4 pounds)
• 2 sprigs fresh rosemary
• 1 sprig fresh sage
• 3 slices lemon
• 3 cloves garlic, crushed
• 2 Tablespoons butter, but into small pieces
• salt & pepper

Instructions

1. Preheat sous vide water bath to 145º F.
2. Season turkey well with salt and pepper
3. Place the turkey breast inside your vacuum bag, and add the herbs, crushed garlic, a few slices of lemon and pieces of butter.
4. Seal the bag using your vacuum sealer. If you do not have a vacuum sealer, you can use a zip top bag that you seal almost all the way. Slowly add the bag to the water bath until just below the top is submerged. Then seal the rest of the bag to ensure most of the air is out.
5. Submerge the turkey breast in a water bath that is set to 145º F and cook for 3 hours. You can leave it in there up to 6 hours if necessary.
6. After the turkey is cooked remove it from the bag, discard the herbs and everything you added, and pat the turkey dry.
7. Place on a baking sheet and put under the broiler for 4-5 minutes to brown the turkey.
8. Remove from the oven and slice to serve.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 278Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 144mgSodium 228mgCarbohydrates 1gFiber 0gSugar 0gProtein 51g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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