Sous Vide Turkey Breast

Boneless turkey breast is coated with a buttery herb seasoning mix and cooked low and slow in a sous vide water bath to create a perfectly tender and succulent sous vide turkey breast. Sous Vide recipes are perfect for holidays - keeps the oven clear for other dishes that pair well with Turkey Recipes.

Course Dinner

Cuisine American

Keyword Thanksgiving Dinner Recipe

Prep Time 10

Cook Time 3

Total Time 3 10

Servings Servings

Calories 246kcal

Author Darcey Olson

Cost $15

Equipment

Ingredients

2-3 lb Turkey Breast *Note 1
3 Tbsp Butter
2 tsp Poultry Seasoning *Note 2
Kosher Salt, To Taste
Black Pepper, To Taste

OPTIONAL:

2 Tbsp Olive or Canola Oil (For Reverse Sear)

Instructions

Pre-heat the water bath to 145°F, or your preferred doneness, using a sous vide immersion circulator. (*Note 3)
Season the turkey breast with kosher salt and ground black pepper, to taste.
Pre-heat a small sauce pan over medium heat. Add the butter and herbs and whisk until the butter is melted. Set aside for 10 minutes to cool.
Transfer the turkey breast to a sous vide bag and pour the butter herb mixture over the turkey breast. Vacuum seal the bag or use a Ziploc bag and the water displacement method to remove the air from the bag.
Transfer the bag to your sous vide water bath and cook for a minimum of 3 hours up to 6 hours.
Carefully remove the bag from the water bath with tongs. Remove the roast from the bag and pat dry. Let cool for 10 minutes before searing.

REVERSE SEAR:

Pre-heat a skillet over high heat. Add oil to coat the bottom. Place the breast in the skillet, skin side down for 1 minute. Flip and sear for another minute. (*Note 4)
Transfer the turkey breast to a cutting board and slice against the grain.

Notes

Note 1 - You can also utilize a boneless turkey breast or bone in turkey breast.

Note 2 - You can use any seasoning mix you prefer.

Note 3 - Sous Vide Turkey Temperature

Reverse searing will only increase the temp by 2-3° max (if any), so keep that in mind when picking your level of doneness.

Medium: 144°-145°F
Medium Well: 150°F
Well Done: 160°F +

Note 4- Reserve searing creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it.

Nutrition