sous vide turkey breast

When you don’t want to cook a whole turkey, try this recipe for sous vide turkey breast! It’s delicious for Thanksgiving, Christmas, and beyond… perfect for sous vide turkey sandwiches! This sous vide turkey time and temp can be adapted for turkey breasts between 3-4 LBs. You’ll finish off the turkey in the oven for a perfect, crispy skin.&nbsp;

Sous Vide Turkey Breast Bone In Recipe (Sip Bite Go)

lb skin-on turkey breast

tsp garlic salt

tsp black pepper

tbsp ghee (substitute butter)

shallots

tsp rosemary (diced)

lemon (sliced)

Preheat sous vide machine to 145ºF.

While the sous vide bath preheats, make a paste of garlic salt, pepper, rosemary, thyme,  ghee, and shallots. Season the outside of the turkey breast with half of the paste. Place the turkey breast in a vacuum-seal bag, add lemon slices and vacuum-seal the bag. Sous vide turkey breast for 3 hours.

When done, remove the turkey from the hot water and shock the bag in an ice bath for 10 minutes. Remove turkey from the bag and pat dry.

Preheat broiler to high. Coat the turkey with the remaining seasoning paste. Broil turkey on high for 3 to 8 minutes, until golden brown. Let rest 15 minutes before serving.

Get this turkey breast sous vide recipe ••• www.sipbitego.com/sous-vide-turkey-breast ••• Learn how to cook sous vide turkey breast for Thanksgiving or Christmas, or another holiday! This turkey breast sous vide recipe teaches you how to make a 3 LB bird. Learn the sous vide turkey temperature and time to a delicious and moist turkey breast. And don't worry if your sous vide turkey doesn't cook all the way. You'll learn how to get your bird to the safe turkey eating temperature in this video. So grab your anova or joule sous vide machine, a 3 LB turkey breast, and learn how to cook!


Good and tasty recipes
* Sous vide recipe index - https://www.sipbitego.com/recipes/sous-vide
* Sous vide burgers - https://youtu.be/5DxwgfQ2E_g
* Make DIY beef patties for burgers - https://youtu.be/fZmQCILRuRg
* Try mayo seared sous vide hamburgers - https://youtu.be/CgoOhbKe3KQ
* BURGER TOPPING: Tasty sauteed mushrooms - https://youtu.be/AFTsaCTD_vA
* Sous vide a whole chicken - https://youtu.be/0RLdvtyWskY
* Sous vide chicken breast - https://youtu.be/3sU1T4Ixhbo
* See how to spatchcock a chicken - https://youtu.be/K-ySNVpoHb8
* Sous vide short ribs - https://youtu.be/hDgff_xM1eM
* Sous vide turkey - https://youtu.be/fAljP0CzIWI
* Sous vide corn on the cob - https://youtu.be/69R6xAmOqX0
* Sous Vide SWEET CORN On The Cob (w/ sauce!) - https://youtu.be/Mfd_KUZWPsE
* Sous vide asparagus - https://youtu.be/_fboaMnAQ7U
* Learn how to buy and freeze food for a month - https://youtu.be/qDqA1Scala4

It's HERE!! The Home Chef's Sous Vide Cookbook - https://sipbitego.com/books

SUPPLIES for sous vide cooking - Amazon affiliate links
1. Sous vide machine 
*** Joule - https://amzn.to/37verD1
*** SousPreme Multipot - https://amzn.to/2YyEuYK
*** Anova - https://amzn.to/2UWtQK6
*** Instant Pot Slim - https://amzn.to/2SyKg9T
*** See the new Instant Pot sous vide machines - https://sipbitego.com/instant-pot-sous-vide/
2. Something to hold the water (unless you're using a multipot) like a stock pot or big water bucket - https://amzn.to/37veGxV
3. Bags - either vacuum sealed or ziplock bags: https://amzn.to/2SEgrVr

SUPPLIES for vacuum sealing sous vide food
* FOODSAVER 4400 VACUUM SEALER - https://amzn.to/2Xsz9lh
* BAGS - cut-as-you-go vacuum seal ROLL: https://amzn.to/2XVXnDu
* BAGS - Large 1 gallon vacuum sealer BAGS: https://amzn.to/2MqlcOd 

SUPPLIES used in my kitchen 
* nice olive oil - https://amzn.to/3iSbzHc
* mandoline - https://amzn.to/2XOI80dor 
* food processor - https://amzn.to/30oTmdE
* 8" Shun chef's knife - https://amzn.to/2Ajzs90
* bamboo cutting boards - https://amzn.to/2BNp7Tm
* Pyrex glass mixing bowls with lids - https://amzn.to/2UqVaPl

Amazon disclosure - We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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#sousvide #sousvideturkey #sousvideturkeybreast #turkeybreast #sousvidecooking #turkey

Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to sous vide cooking. https://www.sipbitego.com

For my latest cooking tips and tasty recipes, subscribe to the Sip Bite Go channel on Youtube. SUBSCRIBE  - - - https://www.youtube.com/channel/UCfb2sRQ21HmlBPQzj4m62rQ

https://www.youtube.com/watch?v=fAljP0CzIWI

Sous vide turkey breast (a delicious sous vide Thanksgiving dish) with cooking temperature + time!

This Sous Vide Turkey Breast is a foolproof way to get juicy turkey! Well seasoned, with crispy, browned skin and served with apple cider gravy!

Sous Vide Turkey Breast with Apple Cider Gravy

garlic powder

seasoning salt

Italian seasoning

black pepper

unsalted butter

garlic

salt

thyme

all purpose flour

turkey broth ((drippings plus broth to make 2 cups))

apple cider

Stir together garlic powder, seasoning salt, Italian seasoning and black pepper. Rub all over turkey breast.

Place turkey breast in a large 1-2 gallon zipper freezer bag, sealing the zipper about 3/4 of the way across.

Place the bag with the turkey breast in a large pot of water, carefully submerging all of the bag except for the very top of the zipper. Let the water in the pot squeeze any remaining air out of the bag and seal completely.

Secure the Anova Sous Vide Pro to the side of your pot, and set it to a temperature of 140 degrees F for 10-12 hours (see post above for additional tips on cooking temperatures and times).

When cook time is over, remove the bag from the pot, open the seal and move turkey breast and juices to a 9x13&quot; roasting dish.

Preheat the broiler in the oven.

In a medium bowl, stir together melted butter, garlic powder, seasoning salt, Italian seasoning and black pepper.

Brush over top of turkey breast in pan and broil for 5-8 minutes, until skin is golden brown.

*Alternatively, you can roast at 450 degrees for 20-25 minutes, or sear in a large pan on the stove top.

Garlic Butter

When turkey is removed from the oven, move it to a cutting board to rest and strain any remaining juices into a 2 cup liquid measuring cup. Add additional turkey or vegetable broth to make 2 cups.

In a medium saucepan, melt butter.

Stir in the garlic, salt, thyme and pepper. Then whisk in the flour until completely combined.

Whisk in the turkey juices and apple cider. Bring to a simmer over medium-high heat, then reduce to medium and simmer until thickened.

Slice turkey breast and serve with gravy as desired.

Apple Cider Gravy

This Sous Vide Turkey Breast is a foolproof way to get juicy turkey! Well seasoned, with crispy, browned skin and served with apple cider gravy!  (MORE BELOW)

INGREDIENTS:

1 teaspoon garlic powder
1 teaspoon seasoning salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper
4 lb bone in, skin on turkey breast (see post notes for different types of turkey breast)

Garlic Butter
2 tablespoons melted unsalted butter
1 teaspoon garlic powder
1 teaspoon seasoning salt
1 teaspoon Italian seasoning
1/4 teaspoon black pepper

Apple Cider Gravy
1/4 cup unsalted butter
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 cup all purpose flour
2 cups turkey broth (drippings plus broth to make 2 cups)
1 cup apple cider

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/sous-vide-turkey-breast/

JUICIEST Turkey Breast - Sous Vide Turkey Breast recipe | The Recipe Rebel

Perfection! Sous vide turkey breast is impossible to beat for moist, tender, succulent turkey - EVERY time. Amazing results with this method - guaranteed.

Sous Vide Turkey Breast

turkey

seasonings: kosher salt, black pepper, garlic powder, fresh

salt, pepper

HEAT SOUS VIDE WATER BATH: Fill sous vide container with water. Set temperature on your immersion circulator (or box sous vide) to 144F/62.2C (or 145-146F/63C if you want no pink) and allow water to heat to that temperature. About 10-15 minutes.

PREPARE TURKEY FOR SOUS VIDE:  Remove bone (optional): To remove bone from turkey breast, slice turkey meat off as close to the bone as possible.  You can leave the turkey on the bone if you prefer. Reserve bone for making broth for gravy if desired.  Season: Generously season all sides of breast with kosher salt and pepper, a little garlic powder and fresh sprig of rosemary or thyme (or dried) or poultry seasoning.Place turkey breast in bag: Use vacuum sealer or displacement method (Note 1). If using a vacuum sealer, fold back top of vacuum bag about an inch to create a flap (this ensures no food touches the top of the bag where it gets sealed). Insert turkey breast and shape it to an even thickness (to cook more evenly). Unfold flap and vacuum seal the bag using a vacuum sealer. Turkey can be refrigerated in the bag for a couple of days. Submerge into sous vide bath: When temperature of water bath reaches 144F (or 145-6F), submerge bag into water. (Note 1 for displacement method)

COOK TURKEY SOUS VIDE:  Cook time is a minimum 2 3/4 hours and a maximum of 5 hours. Remove turkey from sous vide machine and remove from bag. Reserve juices to make a gravy if desired (there will not be a lot of juices though). Pat turkey dry with paper towels.

MAKE IT LOOK BEAUTIFUL (OPTIONAL): The turkey meat is now perfect to eat as is, but if you want a pretty presentation and crispy skin, you can pan sear or grill it skin side down on high heat 1-2 minutes. First, season turkey lightly again on all sides. To sear skin side:  Heat oil in a heavy pan to medium-high heat (about 8 out of 10). Place skin side down, pressing into pan on all corners to achieve a golden brown over the entire skin side for a total of 1-2 minutes. To grill: Grill skin side down on high heat for 1-2 minutes.

SLICE AND SERVE:  Slice horizontally and serve with gravy if desired, cranberry orange relish and other sides.

Sous vide turkey is one of my favorite meals, not just at Thanksgiving. This recipe cooks the breast perfectly every time and pairs great with stuffing, mashed potatoes and some gravy!

Best Simple Sous Vide Turkey Master Recipe

spice rub or herbs (optional)

Preheating

Preheat the sous vide machine to 140&#186;F (60&#186;C) for white meat or 150&deg;F (65.6&deg;C) for dark meat.

Trim And Season Turkey

Trim off any fat or gristle. Salt the meat then coat with any spices.

Seal In Sous Vide Bag

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

Sous Vide The Breast

Place the sealed turkey in the sous vide water bath and cook until pasteurized, which is usually 3 to 4 hours, depending temperature used, but can go several hours longer.

Dry The Turkey

Take the sous vide bag out of the water and remove the cooked meat. Dry it off thoroughly using paper towels or a dish cloth. 

Sear The Breast

Sear the meat for 1 to 2 minutes per side over high heat. It should just start to brown but the core temperature shouldn't rise. Remove it from the heat.

Plate The Turkey

Plate the turkey like you would a traditionally cooked version.

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

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.

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The most viewed sous vide turkey breast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine