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    Home » Recipes » Sous Vide » Bone In Sous Vide Turkey Breast Recipe

    Bone In Sous Vide Turkey Breast Recipe

    Published: Oct 22, 2018 · Modified: Dec 5, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Perfect Sous Vide Turkey Breast with extra crisp skin.
    Sous vide turkey breast sliced on a cutting board with a knife
    Tender sous vide turkey breast for Thanksgiving or turkey sandwiches. Perfect time and temp! Seasoned with ghee, garlic, rosemary, shallots, and lemon. Best turkey sous vide style ever. #turkey #sousvide #sousvideturkey #turkeybreast #slowcooked | sipbitego.com

    Cooking sous vide turkey breast bone in is one of the easiest ways to cook a perfect turkey, every time. Save room in your oven by utilizing Thanksgiving sous vide recipes like this one. Learn my tried and true sous vide turkey breast time and temperature, and how to finish the turkey in the oven for to get beautiful, roasted skin. Let’s sous vide!

    This guide will teach you how to cook fresh turkey sous vide style. If you’re cooking turkey from the freezer, see how to sous vide frozen turkey breast.

    sous vide turkey breast with gravy at the perfect time and temp

    We decided to sous vide turkey breast for Thanksgiving one year when I was super pregnant and we were having a cozy T-day, just my husband and I. We didn’t want to fuss over the turkey too much and loved the idea of saving room in the oven by sous viding turkey.

    New to sous vide techniques? Learn why is sous vide so popular.

    Since then, we’ve made sous vide turkey for other holidays and to make juicy, fresh turkey sandwiches.

    Find more delicious recipes in my sous vide cookbook.

    Sous-vide-turkey-breast-prep-the-turkey-seasoning-with-fatworks-ghee-garlic-shallots-parsley

    Ingredients

    This recipe uses a 3-4 pound turkey breast on the bone. This is about a half turkey breast portion.

    For seasonings, you’ll need garlic salt, black pepper, ghee (or butter), shallots, fresh rosemary, fresh thyme, and half a lemon cut in slices.

    How to sous vide turkey breast bone in – step by step

    Start with adding flavor to the turkey breast.

    Make a paste of the rosemary, thyme, ghee, garlic salt and pepper. 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.

    juicy sous vide turkey breast on the bone

    Time and temperature for sous vide turkey breast

    Sous vide turkey breast for 3 hours at 145ºF.

    sous vide turkey breast cooking in water

    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.

    sous vide turkey breast broil in the oven cooked all the way temperature

    Do you have to cook sous vide turkey to 165 degrees?

    I found the discrepancy between general recommended cooking temperatures and sous vide cooking process super confusing when I started. Especially when I was pregnant and trying to follow safe food guidelines.

    Cooking sous vide is more like pasteurization.

    Since the sous vide bath cooks the turkey for a longer period of time than in the oven, it will be fully cooked at 145 degrees.

    Longer cook time = safe at a lower temperature when it comes to sous vide cooking.

    With that said, when I first made sous vide turkey at home and was pregnant, I still wanted to get that “safe” 165 degree internal temperature.

    This is when sous vide was new to home chefs and I wanted to be 100% safe.

    So I would sous vide turkey at 145 degrees, then stick it in the oven at 425 degrees until it reached 165 degrees internally. But – that’s not needed for this recipe! Sous vide cooking temperatures are different because they cook for a longer period of time.

    Finishing in the Oven Broiler

    Preheat broiler to high. Coat the turkey with the remaining seasoning paste.

    Broil turkey on high for 3 to 8 minutes on a baking sheet, until golden brown. Let rest 15 minutes before serving. Enjoy your perfectly cooked turkey breast!

    You haven’t truly mastered sous vide cooking until you try this recipe for asparagus sous vide

    Tender sous vide turkey breast for Thanksgiving or turkey sandwiches. Perfect time and temp! Seasoned with ghee, garlic, rosemary, shallots, and lemon. Best turkey sous vide style ever. #turkey #sousvide #sousvideturkey #turkeybreast #slowcooked | sipbitego.com

    What should sous vide turkey breast look like?

    Like most proteins, sous vide turkey looks funny when it comes out of the sous vide bag.

    The reason is that the turkey is cooked, but it hasn’t had the element of high heat to brown the outside.

    When cooking turkey breast bone in with skin, you want the outside to take on a golden-brown color so you’ll broil the turkey in the oven on a baking sheet after the sous vide bath.

    It does not necessarily have to be even, but the entire turkey skin should be colored.

    The inside should be entirely white to ensure that your breast is fully cooked.

    Looking for a new sous vide dish to try? Check out my butter poached sous vide asparagus.

    Tender sous vide turkey breast for Thanksgiving or turkey sandwiches

    Can turkey and vegetables sous vide at the same time?

    Sous vide Brussels sprouts are a great side dish for this sous vide recipe.

    But it’s important to note that vegetables and proteins cook at different times in the sous vide bath.

    So you’ll want to sous vide the Brussels sprouts in advance, refrigerate them, then finish them in the broiler when the turkey is ready to be broiled.

    What if my turkey is dry? 

    We’ve all been there!

    It’s Thanksgiving and you’ve gone to a relative’s house and the turkey is sandpaper dry. So every time you make a turkey at home, you may cook in fear at the possibility it will turn out dry.

    In theory, cooking turkey breast sous vide style should almost guarantee that it does not come out dry, since it can’t overcook in the sous vide bath.

    Only broil it for the recommended amount of time in the oven after so it retains all the moisture and flavor.

    See how to enhance a turkey gravy packet…

    Plating tips

    Highlight the golden-brown of your turkey and garnish it with your favorite herbs for a warm, natural-looking plate. 

    If you’re also a fan of dark turkey meat, check out this recipe for sous vide turkey legs.

    Sous vide turkey breast on the bone with anova circulator

    What to serve with turkey breast

    • Gravy
    • Herb butter
    • Caramelized red onions
    • Sous vide Brussels sprouts
    • Cranberry sauce
    • Mashed potatoes
    • Green beans
    • Garlic dill carrots
    • Asparagus

    Cooking for the holidays? Make these sprouts with Babe’s Chorizo Sausage Stuffing.

    Another easy way to make turkey? Always moist, always delicious, this air fryer turkey breast recipe is my favorite way to prepare turkey breast for up to four people. Make up a full holiday dinner without turning on the oven.

    How to refrigerate leftover turkey

    Cut turkey off the bone and store it in an air-tight container for up to four days.

    Wine pairing

    Pair savory, juicy sous vide turkey breast with a California Chardonnay. 

    Tips for sous vide turkey breast bone in

    • Estimate 1-2 pounds of turkey per person.
    • If you’re doubling this recipe to make two turkey breasts, seal each one in a separate vacuum sealed bag.
    • Store leftover turkey for up to four days in the fridge. 
    • See these easy leftover turkey recipes for inspiration.
    Recipe from The Home Chef's Sous Vide Cookbook by Author Jenna Passaro with sous vide chicken

    Check out my new cookbook – The Home Chef’s Sous Vide Cookbook. It’s packed with 100+ recipes to inspire any level sous vide enthusiast.

    For a sneak peak of recipes in the book, see my long-cook sous vide brisket, super juicy bone in steak sous vide, and tips on how long to sous vide frozen steak. 

    Readers love these sous vide recipes

    • Sous Vide T Bone Steak
    • Sous Vide Wings
    • Sous Vide Spare Ribs with BBQ Sauce
    • Sous Vide Turkey Legs
    • Sous Vide Pulled Pork
    • Sous Vide Onions in Beer
    • Sous Vide Corn
    • Sous Vide Shrimp
    • Sous Vide Lobster Tails

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.

    Share your sous vide cooking!

    Find me on Instagram @sipbitego. For more tasty turkey recipes, check out spatchcock turkey smoker style and smoked turkey breast cooked with turkey blend Traeger pellets.

    Tender sous vide turkey breast for Thanksgiving or turkey sandwiches

    Sous Vide Turkey Breast Bone In Recipe (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. 
    4.98 from 38 votes
    Print Pin Rate
    Course: Dinner, Thanksgiving
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 3 hours
    resting time: 10 minutes
    Total Time: 3 hours 10 minutes
    Servings: 4 people
    Calories: 519kcal
    Author: Jenna Passaro

    Ingredients

    • 4 lb skin-on turkey breast
    • 2 tsp garlic salt
    • 1 tsp black pepper
    • 3 tbsp ghee substitute butter
    • 1 tbsp shallots diced
    • 1 tsp rosemary diced
    • ½ lemon sliced

    Instructions

    • 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.

    Video

    Notes

    • Estimate 1-2 pounds of turkey per person. 
    • If you’re doubling this recipe to make two turkey breasts, seal each one in a separate vacuum sealed bag.
    • These sous vide Brussels sprouts are a great side dish for this sous vide recipe, but it’s important to note that vegetables and proteins cook at different times in the sous vide bath, so you’ll want to sous vide the Brussels sprouts in advance, refrigerate them, then finish them in the broiler when the turkey is ready to be broiled.
    • Store leftover turkey for up to four days in the fridge.

    Nutrition

    Calories: 519kcal | Carbohydrates: 2g | Protein: 88g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 249mg | Sodium: 2005mg | Potassium: 1007mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 65mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. Sandy says

      November 22, 2020 at 9:39 am

      I don’t usually respond but had to try something with your recipe. Don’t know how it will turn out but instead of butter or ghee , I using bacon fat🤪. Figured it would have to be good. Will let you know.

      Reply
    2. John says

      November 08, 2020 at 8:34 am

      You mentioned shallots in the ingredients but never mentioned them in the instructions. Am I missing something?4 stars

      Reply
      • Jenna Passaro says

        November 18, 2020 at 2:42 pm

        Hi John, add it to the paste with spices in the beginning.

        Reply
    3. Patricia @ Grab a Plate says

      November 08, 2019 at 7:59 pm

      Great suggestions in this recipe! I love turkey but NEVER had made it sous vide before trying this! Cooking it via sous vide is definitely a great idea for smaller portions. The turkey is simply amazing this way!5 stars

      Reply
    4. Amber says

      July 09, 2019 at 11:34 am

      This is amazing and tender and moist! I like to cook turkey year round so will def be trying this recipe again soon.5 stars

      Reply
    5. Amanda says

      July 09, 2019 at 6:32 am

      I have never tried to sous vide before but this looks so amazing. That turkey looks so moist!

      Reply
    6. Kileen says

      July 08, 2019 at 9:53 pm

      This sounds absolutely delicious! My family would love this recipe, I need to make it sometime!!

      Kileen
      5 stars

      Reply
    7. Amber S Battishill says

      June 09, 2019 at 9:52 am

      Mmmm, thank you for this recipe it turned out so delicious and juicy! 5 stars

      Reply
    8. Cookilicious says

      December 25, 2018 at 8:54 pm

      Nice! I will share this recipe with my neighbor..she was looking for a turkey recipe!

      Reply
    9. Natalie says

      December 25, 2018 at 2:17 am

      Looks so delicious and healthy! I love the use of sous vide!5 stars

      Reply
    10. Emily says

      December 24, 2018 at 3:12 pm

      I love love love my sous vide, but I’ve never used it to cook fowl before. I will definitely give this recipe a try.5 stars

      Reply
    11. Judith Pernica says

      December 03, 2018 at 5:56 pm

      BEST turkey breast I have ever eaten …. bar none! I had a 4 lb bone in breast that I cooked for 3 hours at 145. I did need to put it in the oven for 15 minutes to get it to the safe 165F temp, but did not need to put it under the broiler. Let it rest for 5 minutes. Honestly the moistest, tenderest, turkey ever. Will leave it in the water bath a little longer to save the oven time.5 stars

      Reply
      • Jenna @ sipbitego.com says

        December 05, 2018 at 12:38 pm

        Judith, I’m SO THRILLED your turkey turned out amazing!! If you happened to take any pics please tag me on Instagram @sipbitego! I’d love to see!

        Reply
    12. Jacqueline Meldrum says

      November 29, 2018 at 2:36 pm

      I’ve heard that using a sous vide gives great results. No dry food in sight.5 stars

      Reply
    13. Tayler Ross says

      November 29, 2018 at 2:27 pm

      This looks like the absolute perfect turkey breast! I can’t wait to try it!5 stars

      Reply
    14. Mary says

      November 29, 2018 at 1:33 pm

      I haven’t done much with sous vide, but this looks great!

      Reply
    15. Tracy says

      November 29, 2018 at 12:17 pm

      This step by step is PERFECT for me. I need lots of instruction. How does this change with turkey breasts without bones? That’s why we have at home right now and I want to try this!5 stars

      Reply
    16. Terry says

      November 18, 2018 at 9:34 am

      You say to measure the internal temp of the turkey after removing from the sous vide bath for a temp of 165. There is no way the turkey will ever measure 165 if it was cooked sous vide at 145. Please explain what you meant.4 stars

      Reply
      • Kim says

        October 09, 2019 at 6:29 am

        If you want to know, cooking sous vide turkey to 165 isn’t needed – the whole point of sous Vide is precision if you cook it at 145 it’s never going to come out at 165.5 stars

        Reply
    17. Mirlene says

      November 17, 2018 at 4:36 am

      The breast look great. So many great flavors. Can’t wait to try or.5 stars

      Reply
    18. Danielle says

      November 17, 2018 at 2:37 am

      I have never tried this way of cooking, but I have heard such great things about it.5 stars

      Reply
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

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    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

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    But here I am!

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