sous vide breast

In my opinion, this is the best simple sous vide turkey breast recipe. I cook my turkey breasts at 141&deg;F (60.6&deg;C) for at least long enough to  pasteurize them, about 2 to 4 hours. Any temperature between 136&deg;F (57.8&deg;C) and 147&deg;F (63.9&deg;C) is common. Turkey is often a little tougher than chicken though so it can benefit from a few extra hours and I'll often go for 4 to 8 hours, though some people go up to 24 hours.

Best Simple Sous Vide Turkey Breast Master Recipe

turkey breast

salt

rosemary

Preheat The Water Bath

Preheat the sous vide machine to 141&#186;F (60.6&#186;C) for my ideal texture or up to 150&deg;F (65.6&deg;C) for a more well done version.

Season The Breast

Lightly salt the turkey then coat with the spices.

Seal In A Bag

Place the turkey breast in a sous vide bag then seal the bag.

Sous Vide The Turkey Breast

Cook the turkey until pasteurized. That depends on the thickness and temperature but is usually 2 to 4 hours for a 1" to 2" thick piece. 

Remove From Pouch

Remove the sous vide bag from the water bath. Take out the turkey breast and dry it off well. You can use paper towels or dish cloths, both work well.

To Sear The Food

Heat a heavy pan with some oil in it over medium-high to high heat until it just starts to smoke.  Add the turkey breast and sear quickly, about one minute per side. You want the meat to just brown but not overcook any more.

Plating

Plate the turkey like you would a traditionally cooked version.

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Best Simple Sous Vide Turkey Breast...

Top 1 sous vide breast recipes from across the web

The most viewed sous vide breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Simple Sous Vide Turkey Breast...

The most viewed sous vide breast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine