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This method for cooking sous vide turkey breast is one of the easiest ways to cook a perfect turkey, every time. In this recipe you’ll learn my tried and true sous vide turkey breast time and temp, and how to finish the turkey in the oven for a beautiful, roasted skin.
How to sous vide turkey breast
Recommended sous vide temp for turkey breast
The beauty of this recipe is that you can cook any turkey breast around 3-4 LB at 145 degrees. So you can confidently buy a turkey breast without the fear of serving sous vide turkey breast not fully cooked.
In this recipe, I worked with a sous vide turkey breast with bones. You can adapt this recipe for a turkey breast without bones.
How long does it take to sous vide a turkey?
Cooking a turkey sous vide style only takes a few hours. Poultry cooks way faster in the sous vide machine than red meat, like these melt-off-the-bone 48 hour sous vide short ribs.
If you’re also a fan of dark turkey meat, check out this recipe for sous vide turkey legs.
Seasoning the turkey bag
To make the paste for the turkey I used a couple tablespoons of ghee, a diced shallot, rosemary, garlic salt, and black pepper. Before sealing the bag, I popped in a handful of lemon slices. So simple, with no basting needed!
Have you tried ghee? I love to use ghee as a base for making a turkey seasoning paste. The Fatworks ghee is easy to use with sous vide cooking. A little goes a long way. They also sell duck fat and beef tallow, which I use in other sous vide recipes.
Why ghee over oil? You could use oil. Or broth. But ghee is great for sous vide recipes, because it adds flavor and fat, without liquid. Some low-model vacuum sealers don’t seal properly with a lot of liquid. If you’re looking for a better vacuum sealer, check out my video demo on the Foodsaver 4000.
Roasting sous vide turkey breast in the oven
Finish the sous vide turkey for ~20 minutes in the oven. If the turkey breast cooked completely in the water bath, broil it on high to achieve the perfect golden skin. The extra oven / broiling time yields a sous vide turkey breast with extra crisp skin.
Cook sous vide turkey breast year round
Many people have written in, asking how can you cook a turkey sous vide for Thanksgiving or Christmas. But, don’t be limited, friends! This recipe is great to make year-round turkey. Personally, I’m a big fan of making sous vide turkey for sandwiches. (I’m one of those people that gets through the morning by looking forward to lunch!) Fresh sous vide turkey, soft havarti cheese and a little mayo does it for me!
Q: What happened when the turkey got into a fight?
A: He got the stuffing knocked out of him!
Soon, I’ll be sharing a recipe for whole turkey sous vide style. Sign up to get an email and be the first to know when it’s available. As a sous vide email insider, you’ll also get access to exclusive sous vide tips and guides.
Reach out if you have any questions about making sous vide turkey! Your proud-to-make-delicious-turkey blogger bud, Jenna.
Sous vide turkey breast (Sip Bite Go)
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.
- 1 skin-on turkey breast half 3-4 pounds
- 2 tsp garlic salt
- 1 tsp black pepper
- 3 tbsp ghee or butter / oil
- 2 tbsp shallot diced
- 1 tbsp rosemary diced
- 1/2 lemon sliced
Set the sous vide machine to 145 degrees. Make a paste of the garlic salt, pepper, rosemary, and ghee. Season the turkey breast with the paste. Place the turkey breast in a vacuum seal bag, add lemon slices and vacuum seal the bag. Place the vacuum sealed turkey in the water bath for 3 hours.
- When the sous vide cooking is complete, remove the turkey breast from the bag and pat it dry (you may want to reserve the juice to make a gravy). Take the temperature of the turkey to ensure it is fully cooked to a safe poultry temperature of 165 degrees. If it is undercooked, read the direction in the recipe notes. If the turkey is fully cooked, broil the turkey on high for 5 minutes to make a golden, crispy skin.
Rest turkey for 10 minutes, then serve.
Each turkey breast varies. It’s a good idea to check the internal temperature when the sous vide bath is complete. If the turkey has not finished cooking, continue it in the oven at 400 degrees until it reaches a safe poultry temperature (try 15-20 minutes then retake the temperature). If the turkey skin browns during the extra cooking time, skip the broiling step.
Don't forget to share your beautiful turkey with @sipbitego on Instagram. Tag #sipbitego so I can take a peak!
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