If you’ve been wondering how to get juicy, moist turkey every time, give this method a try. The results are simply amazing, and it’s a great method for other meats too.
If you have read any of our other sous-vide recipes, you will know that I am a huge fan of the sous-vide method for its ease of use and stress-free benefits.
You are almost certain to achieve tender, moist meat with precise control over the done-ness once you master a few simple rules.
The temperature is the same from edge to edge and not the other way around, for example, undercooked on the outside and overcooked in the middle.
It is incredibly reliable. I don’t like turkey that is dry-as-a-bone and you can choke on it if not soaked in gravy.
A whole turkey is hard to get right with traditional methods, as the different parts of the turkey cook at different rates.
You still have to hold your breath when you slice into Turkey’s breasts. There are no surprises with the Sous Vide Turkey.
A simple recipe for a turkey roast that is cooked sous-vide to give it a juicy, tender breast every time.
Cooking Temperature and Time for Turkey Breast
From super soft and moist to more traditional, I would suggest experimenting with your preferred cook.
Some websites show pictures of the different levels of cooking to help you make a decision.
For this recipe, I used a temperature of 144F for 2 hours and the turkey was delicious and tender.
If you prefer a turkey that is a bit more well done with no pink, cook it at a temperature of 146- 146F.
If you have a large enough vessel, you can do multiple half-breasts at the same time.
Side Dishes for Your Turkey Breast Recipe
Here are some of the best side dishes you can use for your Turkey Breast Recipe.
- Vegetable quinoa stuffing
- Vegetarian stovetop stuffing
- Mashed potatoes
- Pearl couscous with vegetables and apricots
Preparation Time and Ingredients Used
The turkey breast can be seasoned, sealed in a vacuum bag, and refrigerated for a couple of days before cooking.
If you cook the turkey the same day, you have an additional 2 hours to keep the turkey in the sous-vide bath without affecting the temperature and texture.
If you want to cook the turkey a couple of days ahead, place it in a bag in the fridge and chill it down for a few minutes.
And If you want to warm the turkey, place it in a water bath at 140F/60C for 45 minutes. Pat dry and sear if you want.
- 1/2 turkey breast, bone-in, skin-on (about 2.5 pounds/1.13kg) – or 2 pound/0.91kg boneless, skin on.
- seasonings: kosher salt, black pepper, garlic powder, fresh or dried rosemary or thyme (or poultry seasoning)
- 2 teaspoon oil with high smoke point (e.g. canola, avocado, extra light olive oil, corn, peanut oil, or ghee/clarified butter)
- additional salt, pepper
Steps to Follow
HEAT SOUS VIDE WATER BATH:
The container should be filled with water. If you want no pink, set the temperature on your circulator to 146F/63C and let the water heat to that temperature. This process will take about ten to fifteen minutes.
PREPARE TURKEY FOR SOUS VIDE:
Remove bone (optional): If you want to remove bone from turkey breast, slice turkey meat off as close to the bone as possible. You can leave the turkey as it is with the bone if you prefer. Reserve bone for making broth for gravy if desired.
Season all sides of the breast with kosher salt and pepper, a little garlic powder, and a fresh sprig of rosemary or thyme (or dried) or poultry seasoning.
Place turkey breast in bag:
There are two methods for cooking the turkey breast. One is a vacuum sealer and the other is the displacement method.
If using a vacuum bag, fold it back about an inch to create a flap, which will prevent food from touching the top of the bag.
To cook turkey more evenly, insert turkey breast and shape it to an even thickness. To seal the bag, unfold the flap and use a vacuum Sealer. Turkey can be kept refrigerated for a couple of days.
Submerge into sous vide bath:
When the temperature of the water bath reaches 144 degrees F (or 145-6F), submerge the bag into the water.
COOK TURKEY SOUS VIDE:
It takes a minimum of 2 1/2 hours and a maximum of 5 hours to cook. Turkey can be removed from the bag and the machine.
If you want to make gravy, you can reserve some juices. The turkey should be dried with paper towels.
MAKE IT LOOK BEAUTIFUL (OPTIONAL):
The turkey meat is now perfect to eat, but if you want a pretty presentation and crisp skin, you can pan-sear or grill it side down on high heat.
Turkey should be lightly seasoned on all sides first.
To sear skin side:
It will take about 8 out of 10 minutes to heat oil in a heavy pan.
Place skin side down, pressing into the pan on all corners to get a golden brown over the entire skin side for a total of 1-2 minutes.
Grill skin-side down on high heat for 1-2 minutes.
SLICE AND SERVE:
Slice horizontally and serve with gravy if desired. You can use cranberry orange relish and other sides.
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