• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Cuisine American

Sous Vide Turkey Breast with Crispy Skin

Sam Guarnieri
Sam Guarnieri Posted: 11/02/21 Updated: 02/02/23
5
/5
4 Comments
Jump to Recipe
DF Dairy Free GF Gluten Free K Keto LC Low Carb P Paleo

This post may contain affiliate links. Please read our disclosure policy.

Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts
Pin graphic for sous vide turkey breasts

Turkey breast cooked in the sous vide is extra tender, juicy, and flavorful! In a few very simple, hands-off steps, you’ll have fully cooked and delicious turkey breast for your next holiday or weeknight meal.

close-up image of sliced sous vide turkey breast with fresh thyme on top

What Makes This Recipe So Good

  • The sous vide does all the hard work! Simply place all ingredients in a bag, drop them into your sous vide bath, and return to perfectly cooked turkey breasts every time. This easy dinner recipe is totally foolproof!
  • It’s intensely moist and flavorful. By sealing your turkey breast in with all its seasonings, then cooking it low and slow for 3 hours, the meat absorbs as much flavor as possible.
  • It features an extra crispy and delicious skin! The sous vide does an impeccable job at cooking the inside of the turkey, though it does very little for the skin. Therefore, we add a quick last step that takes just a few minutes and yields irresistibly crispy skin!

More Delicious Turkey Recipes

Turkey Casserole

Baked Turkey Wings

Slow Cooker Turkey Chili

Key Ingredients

Boneless Skin-On Turkey Breast – Since this cut can be somewhat tricky to find, I recommend purchasing bone-in and skin-on turkey breasts. Then, simply cut away the bone before using the turkey breast in this recipe. The reason for removing the bones is to make for much easier carving and eating later on. Additionally, the reason for leaving the skin on, is so that we can crisp it up and add delightful texture to this overall meal. Though if you’re lucky enough to find this rare cut of meat without any bones, by all means pick some up and use it in this sous vide recipe!

Fresh Thyme – This refreshing herb is light, yet flavorful enough to compliment the turkey breast without overpowering its delicious flavors. Though feel free to use whichever fresh or dried herbs you’d like in this recipe! Fresh rosemary would make a great addition, as well as fresh sage and/or fresh oregano.

Chef’s Tips

  • Depending on the size of your turkey breasts, they make take longer to cook in the sous vide. Therefore, to check on if your meat is done or not, simply insert a meat thermometer into the thickest part of the breast. Once the thermometer reads 165° Fahrenheit, then the meat is cooked through and safe to serve.
  • Add more or less flavor depending on your preferences! I’m a huge garlic fan, so will sometimes throw a few extra smashed cloves into my sous vide bag. Feel free to have fun with this recipe and make it your own!
  • I typically use one gallon zip-top bags for my sous vide recipes, though I highly recommend using a two gallon bag for this particular recipe. Using a larger bag will guarantee that the seal of the bag sits atop the water line. Avoid a smaller bag which may cause the seal to sit below the water line and carries the risk of water getting inside your bag.
Overhead image of sous vide turkey breast on a plate with a sous vide on the side

Delicious Side Dish Recipes to Pair with Turkey Breast

  • Green Beans with Bacon
  • Asparagus Salad
  • The Best Air Fryer Broccoli
  • Roasted Potatoes and Carrots
  • Carrot Soufflé
  • Oven-Roasted Brussel Sprouts with Bacon
  • Sous Vide Mashed Potatoes
  • Cheesy Spinach Casserole

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

close-up image of sliced sous vide turkey breast with fresh thyme on top
5 from 1 vote

Sous Vide Turkey Breast with Crispy Skin

Prep:5 minutes
Cook:3 hours
Total:3 hours 5 minutes
Turkey breast cooked in the sous vide is extra tender, juicy, and flavorful! In a few very simple, hands-off steps, you'll have fully cooked and delicious turkey breast for your next holiday or weeknight meal.
Print Save Saved! Click Here to Remove Ads
8 servings

Ingredients

  • 2 boneless skin-on turkey breast 4-5 pounds
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 sprigs fresh thyme
  • 2 garlic cloves smashed
  • 2 tablespoons butter or oil

Equipment

  • Sous vide immersion circulator
  • Large skillet

Instructions 

  • Set sous vide to 145° Fahrenheit.
  • Pat the turkey breasts dry with a paper towel then brush with olive oil and sprinkle with salt and black pepper.
  • Place turkey into a zip-top bag along with the thyme and garlic. Remove air from bag and place in the preheated sous vide bath, cook for 3 hours.
  • After 3 hours, heat butter or oil in a large skillet over medium heat, then remove turkey breasts from bag and place in skillet skin-side down. Quickly sear for a few minutes per side or until golden brown.
  • Remove turkey from skillet and set on cutting board to rest at least 5 minutes. Slice turkey and serve warm with desired sides.

Nutrition Information

Serving: 1serving, Calories: 413kcal, Carbohydrates: 1g, Protein: 50g, Fat: 22g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 159mg, Potassium: 629mg, Fiber: 1g, Sugar: 1g, Vitamin A: 113IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 3mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Sam Guarnieri

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Sam Guarnieri

Meet Sam Guarnieri

Sam is a travel, food, and fitness enthusiast from the New York metro area who loves creating new and inventive recipes. Her love of food goes all the way back to her early childhood, cooking alongside her mom and Nonna – the two best cooks she knows! She's a big believer that good-for-you food can still explode with flavor and (most importantly) be easy to make. When she's not in the kitchen, Sam can usually be found planning her next vacation, spending time outdoors, or bingeing the latest Netflix docu-series.

Read more...

You may also like...

  • Sous Vide Shrimp
  • Overhead view of a whole sous vide turkey on a serving board garnished with fresh green herbs and lemon slices.
    Garlic and Herb Sous Vide Turkey
  • Sous Vide Chicken Thighs
    Crispy Sous Vide Chicken Thighs

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kmg says

    Posted on 11/25/22 at 2:36 pm

    I ended up using my oven to brown the skin and it worked perfectly.5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 11/28/22 at 2:25 pm

      Glad the oven worked for you! Thanks so much for the review!

      Reply
  2. Charlene says

    Posted on 11/22/22 at 8:21 pm

    If the water is only 145 how does the meat get to 165?

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 11/23/22 at 3:11 pm

      While 165°F is the USDA’s guidance for food safety in regards to turkey, it’s actually safe to eat at lower temperatures as long as it spends enough time at that temperature first. Check out this article for more info, as well as this publication. Turkey should be at 145° for at least 10 minutes to be safe to eat, so the sous vide more than takes care of that. Also, you’ll be finishing the turkey on the stovetop, which will raise the internal temperature before you serve and eat it.

      Reply

Primary Sidebar

What’s Popular?

Side view of a glass of cucumber margarita with cucumber garnish in front of a pitcher of margaritas.

Cucumber Margarita on the Rocks (By the Glass or Pitcher)

Overhead view of a fish taco bowl with mango salsa and red cabbage slaw.

Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice

Overhead view of 4 salmon fillets in a large silver saucepan with red pepper parmesan sauce.

Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce

Close up, slightly overhead angle of apple salad in a large bowl, with whole apples in the background

Crisp Apple Salad with Raisins and Pecans

In Season

Three paleo lemon bars stacked on top of each other. A bite is missing from the corner of the lemon bar on top. Other lemon bars surround the stack, just out of focus.

Paleo Lemon Bars

Top-down, overhead view of a Crockpot-cooked marry me chicken breast with sauce atop a bed of mashed potatoes in a large white bowl.

Crockpot Marry Me Chicken

Side view of two wine glasses holding POG juice mimosas with a carafe of pog juice in the background.

POG Juice Mimosas

Overhead view of a long oval salad boat with strawberry goat cheese salad and balsamic vinaigrette.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
309 shares