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.
Servings 8 servings
- 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
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.
Recipe yields approximately 8 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving, from 4 pounds of turkey breast. 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 8. Result will be the weight of one serving.
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