Sous Vide Turkey Breast

My sous vide turkey breast promises juicy and succulent results every time, thanks to the precise cooking method. It needs little prep and is perfect for Thanksgiving. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 30

Total Time 2 35

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

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.

Video

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.

Nutrition