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.
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!
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.
- 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.
Delicious Side Dish Recipes to Pair with Turkey Breast
- Green Beans with Bacon
- Asparagus Salad
- Roasted Potatoes and Carrots
- Oven-Roasted Brussel Sprouts with Bacon
- Sous Vide Mashed Potatoes
- 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
- Sous vide immersion circulator
- Large skillet
- 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.
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.