Sous Vide Turkey Breast

Learn how to make perfect sous vide turkey breast and have it turn out juicy and succulent every time, with or without a sous vide machine. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 35

Total Time 2 40

Servings servings

Calories 170kcal

Author Arman Liew

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

Season all sides of the turkey breast with salt and pepper.
Heat a sous vide water bath to 145F.
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.

Video

Notes

TO STORE. Store leftover turkey breast in an airtight container and keep it in the fridge for up to 3-4 days.

TO FREEZE. Allow the leftover turkey to cool completely, then store it in a freezer-safe container. It will freeze well for up to 3 months.

TO REHEAT. Reheat leftover turkey breast in a skillet over medium heat or microwave it in 20-second intervals until warm.

Nutrition