Sous Vide Turkey Breast

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

 

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Turkey breast is a really lean meat, and has a reputation for being dry and tasteless. Nothing could be further from the truth when it comes to my sous vide turkey breast recipe. The slow, gentle cook ensures juicy, succulent, tender slices of turkey breast every time.

Also the blend of spices used to coat the turkey, and the quick brown under the broiler once its cooked, transform the flavor.

My sous vide turkey breast is a real treat and is making this the perfect centerpiece for your Thanksgiving or Christmas dinner table. However, it’s not just for the holidays, but for enjoying any weekend with my family.

Once you’ve mastered the art of sous vide, you will be using this technique time and again. This method of cooking works well with a whole host of other ingredients, from meat and poultry, to fish, vegetables and even eggs. So why not get creative and give it a try?

Be sure to try my sous vide pork chops or sous vide filet mignon.

Why sous vide turkey breast?

Sous vide is a healthy cooking method and requires less oil and fat that more traditional cooking methods, like roasting.

The slow cooking process ensures the meat is cooked through, whilst retaining all the flavor within the bag the turkey breast is cooking in, nothing escapes. This method results in moist, juicy, flavorful turkey every time.

Ingredients

Here is what you will need for this recipe.  

• Boneless turkey breast
• Mayonnaise
• Poultry seasoning
• Cajun seasoning
• Kosher salt
• Garlic powder
• Black pepper

How to make my Sous Vide Turkey Breast 

Clip the immersion circulator to the side of the large pot or basin.

Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook.

Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.

In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine.

Spread this mayonnaise mixture over the turkey breast on all sides. 

Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag.

Remove the air from the bag and seal it. 

Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours.

Remove the turkey breast from the water and bag and pat it dry.

To Brown the skin – Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven.

Allow the turkey breast to broil for 5-10 minutes, flipping halfway so that it browns on all sides.

Expert Tips

These tips will help you make the best turkey breast you’ve ever tasted. 

• Take the turkey breast out of the refrigerator 1 hour before cooking and allow it to come to room temperature. This results in a more even cook as the meat is not too cold.
• The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours. With this method you can’t overcook the turkey.
• Always brown the turkey breast before serving as it will really intensify the flavor.
• Once the turkey breast has been browned under the broiler, rest it for 10 minutes, before slicing and serving. This will allow the juices to be absorbed back into the turkey.

Variations 

This blend of spices and seasonings I use to coat the turkey breast add lots of extra flavor. Here are some suggestions if you want to mix things up.

• I have used a boneless turkey breast but this method works with bone-in turkey breast too.
• Play with the flavors of the spice blend, for example use Italian seasoning along with the poultry seasoning.
• Add some fresh herbs like thyme, sage, or rosemary.
• Crush some fresh garlic cloves.
• Add some fresh lemon or orange zest.

How to serve my sous vide turkey breast  

Turkey is a very versatile meat and works with many different sides. I always like to serve potato, one or two veggie sides and some Homemade Gravy.

When it comes to great tasting sides you can’t beat my Creamy Instant Pot Mashed Potatoes, Scalloped Potatoes with Blue Cheese or my Garlic Mashed Potatoes. For a great alternative to regular potatoes try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

For vegetable sides I like to add some green peas, or some simple steamed broccoli. Try my Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, Smothered Green Beans, Carrot Soufflé or Marinated Air Fryer Vegetables.

How to store cooked turkey breast

To meal prep: The turkey breast requires to cook gently for 3 hours in the water bath. However, you can then leave it sitting for a further 3-5 hours. This is a great recipe to prepare earlier in the day, leave the turkey sitting in the water bath, then pop it under the broiler to brown when you are ready to serve.

To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

FAQs:

If you have tried this Sous Vide Turkey Breast recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!