This Sous Vide Turkey Breast recipe is the simplest way to get the juiciest, most flavorful and tender turkey breast every time. All you need is a boneless turkey breast, a seasoning blend, and a temperature-controlled sous vide water bath.
Table of contents
- Ingredients
- Instructions
- Time saving tip
- Recipe notes
- What to serve with it
- More sous vide recipes
Originally posted in 2017 and updated with new tips from years of sous vide cooking, this method yields reliably moist turkey breast without the risk of drying it out. Sous vide cooks food sealed in an airtight bag submerged in a precisely controlled water bath, producing even doneness from edge to edge—ideal for poultry. Because the internal temperature cannot rise above the set water temperature, overcooking is effectively eliminated, making this an excellent technique for holiday cooking or any time you want perfect white meat.
Guests often react with surprise at how flavorful and juicy the turkey is, and this recipe frees up your oven on busy holiday days. It’s simple enough for a weeknight and impressive enough for a festive table.
Ingredients
- Boneless turkey breast – A packaged boneless turkey breast often contains two breasts bound with netting and typically ranges from 3–5 pounds. You can also use a turkey breast roast in the same size range. The example used here was about 4.75 pounds.
- Turkey seasoning – A simple, savory blend of dried herbs and pantry staples (garlic powder, kosher salt, black pepper, etc.). Make a homemade mix and store it to use year-round; it adds excellent depth of flavor to the turkey.
Instructions
- Prepare and season the turkey. Remove the turkey from its packaging. If it’s in netting, you may remove the netting or leave it in—either works. Place the turkey in a vacuum-seal bag or a large zipper bag. Add the seasoning and rub it evenly over the turkey.
- Seal the bag. Use a vacuum sealer if you have one. If not, use the water-displacement method with a sturdy zipper bag: lower the bag into water, leaving the top slightly open, and let the water pressure push air out before sealing.
- Set up the sous vide and cook. Fill a pot or tub with water large enough to fully submerge the turkey. Heat the bath to 150°F (65.5°C) and add the sealed turkey. Cook for 2 hours and 30 minutes.
- Optional—finish under a broiler for color. The turkey is fully cooked after sous vide and can be sliced directly from the bag. For additional color and flavor, remove the turkey from the bag, transfer it to a wire rack set over a foil-lined pan, and reduce the bag juices in a small pot for about 10 minutes. Brush the reduced juices over the breast, broil on high for 2–3 minutes until browned, then let rest for 5 minutes before slicing.
Time saving tip
You can leave the turkey in the sous vide bath longer than 2 hours 30 minutes. The meat will remain at the set temperature and stay hot until you’re ready to serve. Because sous vide prevents the temperature from exceeding the bath setting, you won’t overcook in the traditional sense. That said, extended hold times (many hours) will continue to break down proteins and eventually change texture, so keeping it in the bath for 4–5 hours is fine; 24 hours is excessive and not recommended.
Recipe notes
- Skin on or off. Either is fine. The skin can be removed before cooking with a sharp knife (remove netting first), or sliced away after cooking.
- Netting is optional. Netting helps keep multiple breasts together during handling, but once sealed in a bag it’s not necessary. If the breast is frozen, leave the netting in place as it can be difficult to remove.
- You can cook frozen turkey via sous vide. No need to thaw; follow the same instructions whether the turkey is refrigerated or frozen.
- Ziplock bags are safe for sous vide at typical temperatures. Standard freezer bags are BPA-free and will not soften at sous vide temperatures (they begin to soften near much higher temperatures around 195°F).
- Serving size guideline. Plan approximately a half-pound of turkey per person—about 4 pounds for eight people.
What to serve with it
This sous vide turkey breast pairs beautifully with classic holiday and everyday sides. Consider roasted vegetables, mashed potatoes, glazed carrots, braised greens, or a fresh fall salad. Below are suggested side dishes to complement the turkey (titles only):
Maple Bacon Brussels Sprouts
Roasted Butternut Squash Salad
Honey Glazed Carrots
Au Gratin Potatoes
Mushroom Gravy
Rosemary Blue Cheese Mashed Potatoes
More sous vide recipes
If you enjoy sous vide cooking, these other proteins and recipes are also excellent and consistently turn out tender and flavorful:
- Chipotle Apple Pork Loin
- Sous Vide Steak
- Sous Vide Egg Bites
- Korean BBQ Short Ribs
- Sous Vide Chicken Wings
Sous Vide Turkey Breast
This Sous Vide Turkey Breast is an easy, reliable method to achieve tender, juicy white meat full of flavor. Simple seasoning and a controlled water bath produce consistent results every time.
Servings: 8 people
Prep Time: 5 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 35 minutes
Author: Whitney Bond
Ingredients
- 4–5 pound boneless turkey breast
- 3 tablespoons turkey seasoning (use a savory herb and spice blend)
Instructions
- Fill a large tub or pot with water and set your sous vide circulator to 150°F (65.5°C).
- Remove the turkey from its packaging. Place it in a vacuum-seal bag or large zipper bag, add the seasoning, and rub it into the meat.
- Seal the bag with a vacuum sealer or use the water-displacement method to remove air and close a zipper bag.
- Submerge the sealed turkey in the preheated water bath and cook for 2 hours 30 minutes.
- Remove the turkey from the bag. Serve sliced directly or, for a browned exterior, reduce the bag juices on the stove, brush them on the turkey, and broil briefly until lightly caramelized. Let rest 5 minutes before slicing.
Optional finish in the oven
- Transfer the cooked turkey to a wire rack over a foil-lined sheet pan. Pour the bag juices into a small pot and reduce over high heat for about 10 minutes to concentrate flavor.
- Brush the reduced juices onto the turkey, broil on high for 2–3 minutes to brown the exterior, then rest 5 minutes before slicing and serving.
Notes
- You can hold the turkey in the sous vide bath beyond 2 hours 30 minutes to keep it warm; extended times are safe up to several hours but very long holds will alter texture.
- Removing the skin is optional. If you prefer skinless, remove it before sealing if possible.
- If the breast is frozen, you can cook it directly from frozen without changing the procedure.
- Use high-quality freezer-grade zipper bags if you don’t have a vacuum sealer; they are safe at sous vide temperatures.
Nutrition Facts (approximate per serving)
Serving: 1/4 recipe (approx.) — Calories: 234 kcal | Protein: 49 g | Fat: 4 g | Carbohydrates: 1 g | Sodium: 468 mg