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Close up of sliced sous vide turkey breast

Sous Vide Turkey Breast

This sous vide turkey breast is tender, succulent, and juicy, made oh so easily with a Vermicular Musui–Kamado or sous vide cooker.
Course Main Course
Cuisine American
Keyword sous vide turkey recipe, turkey breast sous vide recipe, vermicular
Prep Time 20 minutes
Cook Time 30 minutes
Resting / brining time 8 hours 30 minutes
Total Time 50 minutes
Servings 6
Calories 417kcal
Author Vermicular


  • Vermicular Musui-Kamado


  • 2 turkey breasts skinless, butterflied
  • Seasoning blend

Brine Mixture

  • 100 ml water
  • ½ teaspoons kosher salt
  • 1 teaspoon sugar


Day 1

  • Butterfly the turkey breast so it is an even thickness (you can ask your butcher to do this).
  • Combine the ingredients for the brine mixture in a sealable bag or air tight container. Add the turkey breasts and leave in the refrigerator overnight.

Day 2

  • Remove the turkey from the brine and pat dry using paper towels, discard the brine. Let the turkey rest at room temperature for about 30 minutes.
  • Once it's reached room temperature, roll up the turkey breast, making sure the thickness is even. Sprinkle your seasoning blend over the rolled turkey then tightly wrap the turkey roll with plastic wrap and tie both ends. Repeat with the other breast.
  • Add 2 tablespoons of water in the Musui–Kamado pot and lay parchment paper over the top. Add the turkey rolls to the pot.
  • Cover and steam over a medium heat for 3 minutes, then turn the temperature down to warm [176°F] for another 20 minutes. Flip the turkey rolls, cover again and keep steaming for another 10 minutes.
  • Remove from the pot and refrigerate the breasts well. Slice into 1/2-3/4" pieces and serve.


Calories: 417kcal | Carbohydrates: 6g | Protein: 85g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 211mg | Sodium: 952mg | Potassium: 1037mg | Fiber: 3g | Sugar: 1g | Vitamin A: 205IU | Calcium: 173mg | Iron: 4.8mg | Net Carbs: 3g