Sous Vide Turkey Breast
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Learn how to make my perfect sous vide turkey breast so it turns out juicy and succulent every time- whether you have a sous vide machine or not. We love it for Thanksgiving, but it’s just as good as a lean, fresh dinner any time of the year.
Why sous vide turkey breast
If it’s not already evident from my slew of sous vide recipes, I love this method of cooking. Ever since spending a semester focused on it in culinary school, I’ve used it in my everyday cooking, and turkey breast is one of my absolute favorites.
Unlike roasting or air frying, sous vide leaves little room for error, so you never end up with dry or overcooked turkey (that not even gravy can save!). I also find it’s a healthier way to cook lean turkey without extra oil or fat, and the flavor is endlessly customizable- I keep my base recipe simple, but you can season it any way you like.
Sous Vide Turkey Breast cooking time and temperature
When testing this recipe, I tried a variety of cooking times all at the same temperature (water bath being 145°F) and found that 2 hours and 30 minutes was the ideal time to yield the most juicy and moist turkey breast. If you do prefer a more tender turkey breast (think oven-roasted turkey texture), I found that 2 hours and 50 minutes was the sweet spot.
Here is a little graph to make things clear regarding the water temperature:
- 145°F (63°C)- Juicy, moist, and tender. This is my preference.
- 150°F (65°C)– Still juicy but leaning towards a more traditional roast.
- 160°F (70°C)- Firm, lean, and most similar to oven-roasted. It’s not overly moist, either.
★★★★★ REVIEW
“Made this tonight- Everyone loved it, and I got to explain sous vide. They wanted to know how I got the Turkey so tender and juicy. My very first go at sous vide was a success thanks to you, so a million thank yous! I cooked a 1kg turkey breast, adding 15 minutes, then pan-seared it and placed it in a 180° oven with rolls for the last 10 minutes. Perfection 🥰” – Penny
Key Ingredients
Find the printable recipe with measurements below.
- Turkey breast. Boneless and skinless fillets. If you only have a bone-in turkey breast, you can cook it with it intact, then discard the bone before searing (or use it to make a turkey stock for the base of my favorite turkey noodle soup). Turkey tenderloin will also work.
- Salt and black pepper. To taste.
- Lemon slices. A few lemon slices bake into the turkey, giving it a bright, refreshing, subtle citrus flavor.
- Butter. The butter slowly melts into the turkey to add richness and flavor. I prefer using unsalted so I can control how much salt goes into the final dish.
- Rosemary. Fresh, to add a delicate herbaceous layer of flavor.
Recipe variations
- Switch up the fresh herbs. Use whatever fresh herbs you have on hand, like thyme, oregano, or sage.
- Add some spices. Add Italian seasoning, paprika, garlic powder, onion powder, or chili powder.
How to sous vide turkey breast
Step 1- Season the turkey. Season both sides of the turkey breast with salt and pepper.
Step 2- Seal the turkey. Place the seasoned turkey breast in a bag along with the lemon slices, rosemary, and butter. Vacuum seal the bag.
Step 3- Cook the turkey. Place the bag in the sous vide bath, making sure it’s fully submerged. Cook the turkey for 2 hours and 30 minutes.
Step 4- Sear the turkey. Once the turkey is fully cooked, remove it from the water bath and discard the spices. Heat an iron skillet and briefly sear the turkey on both sides until each side is golden brown.
Step 5- Rest, slice, and serve. Let the turkey rest for 10 minutes, then slice and serve with your favorite side dish.
Can I make this without a sous vide machine?
Yes, you can make sous vide-style turkey even without a sous vide machine. This is the exact method I used before purchasing the machine myself, and it’s just as foolproof. Here’s how to do it.
Start by filling a large pot with water and attaching a thermometer on the side. Heat the water on medium until it reaches 145°F. Next, season the turkey and seal it with the aromatics, but leave a corner open. Squeeze out as much air as possible, then submerge the bag enough to push out the rest of the air. Finally, seal the bag and cook the turkey for 2 hours and 30 minutes, then sear, rest, and serve as normal.
Tips and suggestions
- Pat dry before searing. So the exterior of the turkey gets a crispy texture. I promise this won’t affect how juicy the turkey turns out!
- Let the meat rest. Once the turkey is seared, I like to let it sit for 10 minutes, as this allows the juices to redistribute and, in turn, yield super juicy meat.
- Make a gravy. Optional, but I like to save the liquid from the sous vide bag, along with any juices left from the turkey after searing, to make gravy. Just add half a tablespoon of cornstarch and 3-4 tablespoons of chicken broth and simmer until thick.
Frequently asked questions
This turkey recipe is simply seasoned and lean, so it’s best paired with richer, more hearty sides like green beans, my cauliflower mac and cheese, air fryer smashed potatoes, air fryer sweet potato fries, or roasted root vegetables.
The exact length of time to cook turkey using a sous vide will depend on the temperature of the sous vide bath. But generally, a minimum of 2 hours at 145°F water should do the trick.
I haven’t personally tried it, but Serious Eats has a fantastic version that uses skin-on turkey and ways to crisp it up nicely.
Technically, yes, you can cook a turkey breast from frozen. But when I tested it, the texture wasn’t as good, and it was obvious it hadn’t been thawed first. For the best results, I always recommend thawing the turkey overnight in the fridge before cooking.
Storage and make ahead tips
To store: Store leftover turkey breast in an airtight container and keep it in the fridge for up to 3 days.
To freeze: Allow the leftover cooked turkey to cool completely, then store it in a freezer-safe container. It will freeze well for up to 3 months.
Make ahead: Add the seasoned turkey breast along with the aromatics to the plastic bag, seal it, and store it in the fridge for up to 2-3 days. Let it come to room temperature for 15 minutes before adding it to the sous vide bath.
Sous Vide Turkey Breast
Video
Ingredients
- 1 pound boneless turkey breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 large lemon sliced
- 2 tablespoons butter
- 3 sprigs Rosemary fresh
Instructions
- Pat the turkey breast dry. Season all sides of the turkey breast with salt and pepper.
- Heat a sous vide water bath to 145°F.
- Place the seasoned turkey breast along with lemon slices, rosemary, and butter in a bag and vacuum seal it.
- Place the bag in the sous vide bath, making sure it is fully submerged. Cook for 2 hours and 30 minutes.
- Once cooked, remove the turkey from the water bath and discard the spices from the bag.
- Heat a cast iron skillet over medium heat and sear the turkey on both sides or until golden brown.
- Rest the turkey for 10 minutes before slicing.
Notes
- Ideal temperature: I find 2 hours and 30 minutes at 145°F ideal for a juicy and moist turkey breast. If you prefer a firmer turkey, sous vide at 150°F. For turkey breast that is tender like oven-roasted turkey, sous vide at 160°F.
- Cooking time: Anything between 2 and 4 hours is fine. I don’t recommend cooking for longer than 4 hours, as you risk the turkey becoming a little mushy.
- Leftovers: Keep in the fridge for up to 3 days, covered. You can also keep in the freezer for up to 3 months.
Made this tonight with Toll House Rolls, Roasted Tomato Soup and a Greek Halloumi Salad and finished with a Self Saucing Butterscotch Pudding and Vanilla Bean Ice Cream. 5 hour prep and cook – all from scratch. Everyone loved it and I got to explain sous vide. They wanted to know how I got the Turkey so tender and juicy. My very first go at sous vide was a success thanks to you, so a million thank you’s! Did a 1kg turkey breast and added 15 minutes, then pan seared and put in a 180° oven with rolls for the last 10 minutes. Perfection 🥰