Sous Vide Turkey Breast
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This Sous Vide Turkey Breast recipe is absolutely the easiest way to make the juiciest, most flavorful turkey breast ever!
It’s Thanksgiving Week 2 on the blog and I’m so excited to share my first Thanksgiving recipe made in the sous vide!
Over the last year I’ve become completely obsessed with my sous vide! I make dinner in the sous vide at least once a week and I’ve shared several sous vide recipes on the blog, including these melt-in-your-mouth Korean BBQ Short Ribs, the best Italian Flank Steak you’ll ever have and this life-changing Chipotle Apple Pork Loin recipe!
Last week I hosted another fun Smart Home event with Cox Communications in Roanoke, Virginia. With Thanksgiving season upon us, we decided to switch up the Sous Vide Steak Crostini recipe I usually share at these events, and instead serve this Sous Vide Turkey Breast on Stuffing Biscuits.
The event was so fun and the Sous Vide Turkey Breast was a hit! The comments I received were things like “I can’t believe this is white meat, it’s so flavorful!” and “This is the juiciest turkey I’ve ever tasted!”
Say goodbye to dry, boring turkey breast and hello to juicy, flavorful sous vide turkey breast!
This recipe couldn’t be easier! Just toss the turkey breast in a ziplock bag with the herbs and seasonings, dunk it in the water and squeeze the air out around it, zip it up and let it sous vide for 2 hours.
Seriously, the easiest turkey breast recipe I’ve ever made and it doesn’t take up any room in the oven on Thanksgiving day!
Serve with delicious Thanksgiving sides like Rosemary Blue Cheese Mashed Potatoes, Maple Apple Brussels Sprouts and Butternut Squash Apple Bruschetta.
Sous Vide Turkey Breast
Ingredients
- 3-4 lb boneless turkey breast
- ½ tsp salt
- ½ tsp black pepper
- 4 fresh sage leaves
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Set the sous vide to 152°F.
- Place the turkey breast in a large ziploc bag, season with the salt and pepper.
- Add the sage leaves, bay leaves, rosemary and thyme to the bag.
- Since I don’t have a fancy vacuum sealer, I simply use the “water displacement method” of placing the airtight sealed bag with the turkey in it, almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed and place it down completely in the water.
- Cook for 2 hours.
- Remove the turkey from the water bath and bag, place on a cutting board and slice.
- For a brown crust on the outside, sear the turkey breast in a large cast iron skillet over high heat for 2-3 minutes per side before slicing and serving.
Notes
- Swap out the salt and pepper with 2 teaspoons of turkey seasoning, for even more flavor.
Nutrition Facts
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4 Comments on “Sous Vide Turkey Breast”
The sous vide really makes one juicy turkey. This was absolutely delicious – a huge hit and we will make it again!
I recently tried the sous vide method and love it. So happy to find this recipe!
This was a fantastic recipe and loved how moist my recipe turned out! Thanks!
Yay Shari! Thanks for sharing!