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You are here: Home / Recipes / Sous Vide / Sous Vide Turkey Breast Bone In

Sous Vide Turkey Breast Bone In

Oct 22, 2018 · 42 Comments

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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 for sous vide turkey

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 garlic salt, pepper, rosemary, thyme, and ghee. 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.

How to finish sous vide turkey 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, until golden brown. Let rest 15 minutes before serving.

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 after the sous vide bath.

It does not necessarily have to be even, but the entire 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.

Plating tips for sous vide turkey breast 

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.

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 idea for turkey

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

Share your sous vide cooking!

Find me on Instagram @sipbitego. I love seeing photos of delicious food.

Print
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. 

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 519 kcal
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
  • 1/2 lemon sliced

Instructions

  1. Preheat sous vide machine to 145ºF.
  2. 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.

  3. 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.
  4. 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.

Recipe Video

Recipe 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 Facts
Sous Vide Turkey Breast Bone In Recipe (Sip Bite Go)
Amount Per Serving
Calories 519 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Cholesterol 249mg83%
Sodium 2005mg87%
Potassium 1007mg29%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 88g176%
Vitamin A 82IU2%
Vitamin C 7mg8%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Readers Favorites, Recipes, Sous Vide, Whole30 Approved garlic salt, ghee, lemon, rosemary, shallots, thyme, Turkey, turkey breast

Reader Interactions

Comments

  1. Colleen says

    October 26, 2018 at 2:32 pm

    Looks like I may need to find room for one more gadget. This is perfect because I like to cook just the turkey breasts, but they can get dried out in the oven. Thanks for sharing!5 stars

    Reply
  2. Tisha says

    October 29, 2018 at 5:26 pm

    The flavor of this turkey breast looks amazing!!!5 stars

    Reply
  3. Ellen says

    October 29, 2018 at 6:03 pm

    I have never tried sous vide but have always heard good things.

    Reply
  4. Taylor Kiser says

    October 29, 2018 at 7:29 pm

    This turkey breast looks so moist and delicious! Will have to remember this for Thanksgiving!5 stars

    Reply
  5. Shanika says

    October 29, 2018 at 9:05 pm

    Turkey is the one things that most people hate cooking for Thanksgiving because it gets dry, but this Turkey breast looks so moist and full of flavor! Yum!5 stars

    Reply
  6. Debra says

    October 29, 2018 at 9:28 pm

    This sounds ideal for us. We only like the white meat, but don’t like how it gets dried out in the oven. Thanks for the tips and step by step directions. Going to give it a try.5 stars

    Reply
  7. Prajakta Sukhatme says

    November 14, 2018 at 1:20 pm

    Such a perfect timing for this recipe. I am always curious to learn about Sous vide technique. Thank you for the detailed information and step by step instructions.5 stars

    Reply
  8. Farwin says

    November 14, 2018 at 1:28 pm

    The turkey looks moist and full of flavour ! I might just need a sous vide cooker for this perfection !

    Reply
  9. Kelly Anthony says

    November 14, 2018 at 2:09 pm

    The skin looks like it is cooked perfectly! I have never thought to use a sous vide for the turkey but this is a great idea for freeing up some oven space.5 stars

    Reply
  10. rick says

    November 15, 2018 at 4:00 am

    Curious as to why you need to roast it to 165 after having cooked it 3 hours sous vide at 145. While I understand the desire to crisp and color the skin, roasting to 165 seems to defeat the main reason for cooking sous vide. Isn’t it safe at 145 after 3 hours sous vide?

    Reply
    • Dan says

      October 12, 2019 at 9:48 am

      Yes! This cooking method is more like pasteurization. No need for the 165 degree internal temperature. Just brown the skin5 stars

      Reply
  11. Catherine Brown says

    November 16, 2018 at 10:29 am

    That looks so moist and delicious… sometimes a challenge with turkey breasts! Love the citrus included too. 🙂5 stars

    Reply
  12. Jessica Formicola says

    November 16, 2018 at 11:21 am

    Oh my, this really looks like the perfect turkey!5 stars

    Reply
  13. Andrea @ Cooking with Mamma C says

    November 16, 2018 at 11:23 am

    I’ve never tried sous vide cooking but keep hearing about it. This turkey looks delicious! I’m going to have to add a sous vide machine to my wish list!5 stars

    Reply
  14. Tayler Ross says

    November 16, 2018 at 11:36 am

    This turkey breast looks so juicy and delicious! I can’t wait to try it!5 stars

    Reply
  15. Sandi says

    November 16, 2018 at 11:47 am

    I need to try sous vide cooking…you make it look so easy 🙂5 stars

    Reply
  16. Ellen says

    November 16, 2018 at 4:25 pm

    Interesting about the ghee. I bet it adds great flavor. I’d love to try sous vide.

    Reply
  17. Taylor Kiser says

    November 16, 2018 at 7:21 pm

    This sous vide turkey breast looks so delicious! So tender and juicy – and love the crispy skin too!5 stars

    Reply
  18. Adrianne says

    November 16, 2018 at 9:13 pm

    That is it, I am coming over for Christmas dinner at your place, haha, this looks sooo good!! Yum, good stuff. I like that it is on the bone too, also like the idea of the turkey sandwiches. Cheers5 stars

    Reply
  19. Jillian says

    November 16, 2018 at 10:28 pm

    This looks so flavorful – delish!5 stars

    Reply
  20. Veena Azmanov says

    November 16, 2018 at 11:06 pm

    Lovely ideas and lovely looking dish. So Yummy and Moist. Good for this festive season.5 stars

    Reply
  21. 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
  22. 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
  23. 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 9, 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
  24. 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
  25. Mary says

    November 29, 2018 at 1:33 pm

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

    Reply
  26. 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
  27. 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
  28. Judith Pernica says

    December 3, 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 5, 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
  29. 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
  30. Natalie says

    December 25, 2018 at 2:17 am

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

    Reply
  31. 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
  32. Amber S Battishill says

    June 9, 2019 at 9:52 am

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

    Reply
  33. Kileen says

    July 8, 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
  34. Amanda says

    July 9, 2019 at 6:32 am

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

    Reply
  35. Amber says

    July 9, 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
  36. Patricia @ Grab a Plate says

    November 8, 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
  37. John says

    November 8, 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
  38. 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

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jenna passaro food blogger

I want to help you cook up your wildest dreams — in and out of the kitchen!

   

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Years ago, I ditched a predictable career path with very few vacation days to pursue a life of fun, food and travel.

Along the way, I moved to Portland, launched this blog, wrote a cookbook, and started a family.

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Now my days are filled with recipe testing, creativity, family time, and chatting with foodie friends on my podcast.

Here at Sip Bite Go, you’ll learn my favorite restaurant style recipes. Get my secrets to making pizza at home and feel like a true home chef with my sous vide recipes.

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

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