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

Sous Vide Turkey Breast with Crispy Skin

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.
Prep: 5 minutes
Cook: 3 hours
Total: 3 hours 5 minutes
Yield:8 servings

Equipment

  • Sous vide immersion circulator
  • Large skillet

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

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

Serving Size: 1serving | Calories: 413kcal | Protein: 50g | Fat: 22g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 159mg | Potassium: 629mg | Total Carbs: 1g | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg
Recipe By:Sam Guarnieri