Sous Vide Turkey Breast
This Sous Vide Turkey Breast recipe is absolutely the easiest way to make the juiciest, most flavorful turkey breast ever! All you need is a boneless turkey breast, turkey seasoning, and a sous vide water bath to make this easy recipe.
Ingredients
- 4-5 pound boneless turkey breast
- 3 tablespoons turkey seasoning, click link for my homemade recipe
Instructions
- Add water to a large tub or large pot that will fit the turkey breast completely under the water. Heat the water with a sous-vide machine to 150°F.
- Remove the the turkey breast from the packaging. If it’s in netting, you can either leave it in the netting, or remove it from the netting. Place it in a vacuum seal bag, or large zipper bag. Add the turkey seasoning to the bag and rub the seasoning into the turkey.
- Either use a vacuum sealer to seal the bag closed, or use the “water displacement method” with a Ziplock bag. To do this, place the bag with the turkey in it, almost all of the way under water, leaving just about an inch of the top of the bag open, use the water to press out as much air as possible around the turkey in the bag. You can then seal the bag closed.
- Add the seasoned, sealed turkey breast in the bag to the water bath. Cook for 2 hours and 30 minutes.
- Remove the turkey from the water bath. You can slice and serve the turkey straight from the bag, or use the drippings in the bag to season and brown the turkey breast in the oven for a nice finish.
Optional finish in the oven
- Cut the bag open and use kitchen tongs to move the turkey breast from the bag to a wire rack on top of a foil-lined rimmed sheet pan. Pour the juices from the bag into a small pot on the stove over high heat. Reduce the liquid down for 10 minutes.
- Preheat the oven broiler to high and arrange a rack in the middle of the oven. Brush the liquid on the outside of the turkey breast and place it under the broiler in the oven for 3 minutes. Remove the turkey breast from the oven, let it rest for 5 minutes, then slice and serve.
Notes
- You can leave the turkey in the sous vide water bath for more than 2 hours and 30 minutes. This will keep it hot until you’re ready to serve it.
- I like to remove the skin for this recipe. To remove it before you start the recipe, you’ll need to remove the turkey breast from the netting. Use a sharp knife to remove and discard the skin. If you’d like to remove it after you cook the turkey breast, you can slice it off after you remove the netting.
- Leaving the netting on or off is your choice. If the turkey breast is still frozen, or partially frozen, it will be nearly impossible to remove the netting. In this case, I recommend leaving it on. Otherwise, I recommend removing it before you season and seal the turkey breast. The whole reason the netting exists is to keep the turkey breasts together when cooking. Once they’re sealed in a bag, they’ll stay together anyway, so you don’t need the netting.
- Yes, you can sous vide a frozen turkey breast without thawing it first! No need to change the recipe, just follow the instructions as it’s written whether the turkey breast is coming from the fridge or freezer.
- Ziploc bags are safe to use in a sous vide. They do not contain BPA so you do not have to worry about the chemical leaking into your food. Ziploc bags will not soften until 195°F.
Nutrition Facts
Serving 4servingCalories 234kcal (12%)Carbohydrates 1gProtein 49g (98%)Fat 4g (6%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 122mg (41%)Sodium 468mg (20%)Potassium 559mg (16%)Fiber 0.2g (1%)Sugar 0.2gVitamin A 85mg (2%)Vitamin C 0.2mgCalcium 47mg (5%)Iron 2mg (11%)
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