Experience the ultimate juicy, buttery-tender turkey breast with this simple sous vide method that turns just a handful of ingredients into unbelievably moist, flavorful perfection in around 3 hours.
2-4poundboneless, skin-on turkey breast (bone-in works too)
2tspDiamond kosher salt
ground black pepper
2Tbspneutral oil such as canola or vegetable(for searing)
Herb Marinade
3Tbspunsalted butter
1tspcoarsely chopped fresh rosemary
1tspcoarsely chopped fresh thyme
4sage leaves, coarsely chopped
Instructions
Prepare Water Bath: Preheat the sous vide water bath to 145°F (62.7°C).
Make Herb Butter: In a small skillet over medium heat, melt the butter. Add the chopped rosemary, thyme and sage. Cook for 1 to 2 minutes until fragrant, then remove from heat and let cool. This lightly cooks the herbs and infuses the butter.
Season the Turkey: Pat the turkey breast dry and generously season all over with kosher salt and freshly ground black pepper.
Vacuum Seal: Place the seasoned turkey breast in a vacuum bag or ziplock bag. Pour the herb butter evenly around the turkey. Vacuum seal the bag or use the water displacement method to remove all air and seal.
Sous Vide Cook: Once water bath is heated, add the sealed turkey bag and cook for 3 to 4 hours.
Rest the Turkey. Remove the bag from the water bath and let rest for 15 minutes on the counter to cool slightly so it doesn't overcook during the sear.
Remove the breast from bag and pat dry with paper towels.
Sear. Heat 2 Tbsp neutral oil in a heavy-bottom skillet over high heat. Sear the skin side down for 1 minute until browned. Flip and sear the other side for 1 minute.
Slice & Serve: Transfer turkey to a cutting board and slice against the grain. Serve and enjoy!
Video
Notes
Make-Ahead Option: The turkey breast can be fully cooked sous vide ahead of time. Once done, immediately chill the sealed bag in an ice bath, then refrigerate. When ready to serve, simply reheat the bagged turkey in the 145°F water bath for 45 minutes before searing and slicing.
Texture Preference: For a slightly firmer turkey breast texture, increase the sous vide water bath temperature to 150°F.
Cooking From Frozen: You can sous vide cook a frozen turkey breast by adding 1 hour to the total cook time in the recipe.
Searing Options: In addition to searing in a hot skillet, you can also brown the turkey skin under a broiler, on an outdoor grill, or even use a kitchen torch for a quick sear. Just be cautious not to overcook the breast in the oven.