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Turkey tenderloin is coated with classic herbs and seasonings, cooked in a sous vide water bath and finished with an optional pan sear. The gentle cooking method produces tender, juicy turkey with very little hands-on work.
The juices collected in the sous vide bag are used to make a quick garlic butter pan sauce. If this turkey is the centerpiece of your holiday meal, use my Thanksgiving food guide to plan everything served with it.
Sous Vide Turkey Tenderloin Recipe
Cooking turkey tenderloin sous vide gives you more control over its final texture than roasting it in the oven. The tenderloins cook evenly from edge to edge without requiring constant temperature checks.
This recipe uses an herb-forward Turkey Rub that complements the meat without overpowering it. The familiar Homemade Poultry Seasoning flavors also pair well with traditional Thanksgiving side dishes.
If you want to compare similar cuts and cooking methods, see my Sous Vide Turkey Breast and Turkey Tenderloin With Garlic Herb Crust.
How To Sous Vide Turkey Tenderloin
Here’s how to make sous vide turkey tenderloin:
Preheat the water bath: Set the sous vide immersion circulator to your preferred temperature using the temperature information below.
Season the tenderloins: Combine the turkey seasonings and evenly coat each tenderloin.
Seal the bag: Place the seasoned tenderloins and fresh herb sprigs in a vacuum-seal bag. Seal the bag with a vacuum sealer or use the water-displacement method.
Cook: Completely submerge the sealed bag in the preheated water bath. Cook according to the time and temperature guidance below.
Pan sear: Remove the cooked tenderloins from the bag and reserve the liquid for the pan sauce. Pat the turkey completely dry, then sear it in a very hot skillet for 45–60 seconds per side.
Garlic Butter Pan Sauce
The liquid collected in the sous vide bag can be turned into a quick garlic butter pan sauce. After searing the turkey, briefly cook the garlic in the skillet before whisking in the reserved liquid, butter and chopped herbs.
This is a light pan sauce rather than a thick gravy, so only a small amount is needed over each serving. If you want something more traditional for mashed potatoes and stuffing, make my Turkey Gravy.
Sous Vide Cooking Time
Turkey tenderloins generally cook for 2–4 hours. The exact time needed depends on the thickness of the tenderloins, their starting temperature and the selected water-bath temperature.
Do not calculate the cooking time by weight alone. A thick tenderloin takes longer for its center to reach the water-bath temperature than a thinner piece, even when both weigh the same.
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Sous Vide Turkey Tenderloin Temperature
Water-bath temperature determines the final texture of sous vide turkey. Lower-temperature poultry must remain at its target internal temperature long enough to pasteurize it; simply setting the water bath to 145°F does not mean the center immediately reaches that temperature.
- 145°F: Very soft, juicy and slightly pink
- 150°F: Tender and juicy with a firmer texture
- 160°F: Firm and closer to traditionally roasted turkey
The tenderloins shown here were cooked in a 142°F water bath and reached approximately 145°F during pan searing. Anyone cooking poultry below the USDA’s consumer recommendation of 165°F should use a validated sous vide pasteurization schedule based on both temperature and the thickness of the meat.
Finished Texture
The cooking temperature has a noticeable effect on the finished texture:
- 145°F: Soft, tender and very juicy
- 150°F: Juicy but noticeably firmer
- 160°F: Firm with less retained moisture
Color is not a dependable measurement of safety or doneness. Always verify the internal temperature with an accurate instant-read thermometer.
Expert Tips
- Keep the turkey completely submerged throughout the cooking period so it heats evenly.
- If the bag floats, reseal it or hold it beneath the water with a sous vide weight. Do not add loose objects inside the bag with the turkey.
- Arrange the tenderloins in a single layer inside the bag. Overlapping them increases the effective thickness and changes the heating time.
- Thoroughly dry the cooked turkey before searing it. Surface moisture prevents proper browning.
- Keep the pan sear brief. The goal is to brown the exterior without significantly raising the temperature inside the turkey.
- Refrigerate leftover turkey in an airtight container within two hours and use it within 3–4 days.
- Reheat the sealed turkey in a sous vide bath set slightly below the original cooking temperature. Once warmed through, remove and serve it promptly.
Side Dish Ideas
Serve the turkey with Sous Vide Mashed Potatoes, Sous Vide Asparagus or Sous Vide Carrots.
For a larger holiday spread, browse all of my Thanksgiving side dishes, including dedicated collections of Thanksgiving potato recipes and Thanksgiving vegetable recipes.
More Turkey Recipes
If you want to use a different cooking method, try my Roasted Boneless Turkey Breast or Smoked Turkey Breast.
Browse my complete collection of Thanksgiving recipes for more turkey, gravy and side-dish ideas. Before choosing a bottle for dinner, see my Best Wine With Turkey guide.
Sous Vide Turkey Tenderloin With Pan Sauce
Ingredients
SOUS VIDE TURKEY
- 1 tsp kosher salt
- 1½ tbsp dried thyme
- 1½ tbsp dried rosemary
- 2 tsp onion powder
- 2 tsp ground mustard
- 1 tsp dried sage
- 1 tsp garlic powder
- 1 tsp black pepper
- 2 sprigs fresh thyme or rosemary
- 2 turkey tenderloins (approx. 16 oz. total)
PAN SEARING (OPTIONAL)
- 1 tbsp vegetable or canola oil, for pan searing
- 1 tbsp butter
PAN SAUCE (OPTIONAL)
- 1 clove garlic, finely minced
- reserved bag liquid
- 2 tbsp butter
- 1 sprig fresh thyme or rosemary, chopped
Instructions
- Pre-heat the water bath to your preferred temperature using a sous vide immersion circulator. (*Note 1)
- Combine the salt, dried thyme, dried rosemary, onion powder, ground mustard, dried sage, garlic powder, and black pepper in a small bowl and mix to combine. Generously coat both turkey tenderloins with the rub.
- Place the turkey tenderloins in a vacuum-seal bag with the fresh sprigs of herbs and close using a vacuum sealer or water displacement method.
- Transfer the vacuum bag to the water bath and cook for 2 hours minimum, up to 4 hours.
- After the turkey is finished cooking, remove the bag from the water bath. Carefully remove the turkey from the bag (reserve the juices in the bag) and pat dry. Discard the fresh herbs.
PAN SEARING (OPTIONAL)
- Add the oil and butter to a heavy cast iron skillet and pre-heat over medium-high heat. Once it starts to smoke add the turkey to the skillet and sear for 45-60 seconds per side. Remove to a cutting board.
PAN SAUCE (OPTIONAL)
- After removing the seared turkey remove the skillet from the heat for 1-2 minutes to let it cool down a bit. Return to the heat and add the garlic. Cook for 30 seconds, until fragrant. Whisk in the bag juices, butter, and chopped herbs. Let cook for 1-2 minutes until slightly reduced. Taste and add any extra salt, butter, herbs or garlic you prefer. Set aside.
- Slice the turkey and spoon the pan sauce over the slices. Serve immediately for best temperature and texture.
Notes
- Medium: 144°-145°F
- Medium Well: 150°F
- Well Done: 160°F +